Renaissance Grrrl

This can't rightly be called a Thanksgiving Redux (yes yes, I'll get the archives online eventually) since it was made for the BLTC the following weekend, but it is much in the same spirit. And so, I present:

• 1 large Yukon Gold Potato
• Coarse Grain Kosher Salt

Bring water to boil with a few dashes of salt. Dice potato into 1~2cm cubes, boil until soft. For more substantial potatoes boil half as long and let finish in the chili. If using a Russet Potato (infidel!), only use half of a large one (or a medium one) and cook longer for same consistency. When finished, drain and add to main pot.

• 28 oz Crushed Tomatoes (pref. Tuscan tomatoes)
• 25 oz Dark Kidney Beans (or half Dark and half Light)
• 25 oz Pinto Beans

You can vary the quantity of tomato and (all) beans so long as you retain a ratio between 2:1 and 1:1. Usually I use fewer beans than this last time, but it worked out well this way. Other ingredients should probably scale accordingly.

• 16 oz water (it'll boil off)
• 4 Tbsp Peanut or Vegetable Oil
• 4 Tbsp Textured Vegetable Protein (optional, for texture)

Drain and rinse beans thoroughly. Mix ingredients in a large pot and bring to boil. Once boiling turn down to keep just under boil. Stir regularly. When potatoes are ready add them in. When peppers are ready (see below) add them in. For those allergic to soy or who prefer a smoother chili, don't add the TVP. If adding extra TVP, be sure to add more water since TVP soaks up a good deal. Continued below.

• 2/3 Yellow Onion
• 2 cloves Elephant Garlic (or 3~4 cloves regular garlic)
• 1 small Red Bell Pepper
• 1 Red Jalapeño (ideally the bell and the jalapeño should be of opposing colors)
• ONE Habanero