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So you kinda put hummous in there.. I'm intrigued. I've been experimenting with my veg chilli recipe for years, will give this a go.
I always grate in some good quality 90%+ dark chocolate and pour in some freshly brewed coffee too.
Cazakstan-
kinda yeah .. but dont blend it .. just a 5 second blitz, when I make it with beef I use either brisket or cheeks so the consistency of this veggie variant is not like my meat chilli but for people who use mince its very very close. Even in flavour which for me is great success. Frying onion almost till caramelisation is important IMO. I am gonna increase Cascabel next time.
@mashton dont horseradish and mustard lose heat once cooked?
amey
experimented a lot to get the veggie chilli right .. finally got it close to perfection .. soaked Habanero, Chipotle, Ancho and Cascabel overnight, also soaked some kidney beans and chickpeas (wtf!? right?) .. made paste of chillies in the morning, fried with onions and some sweet smoked paprika, liquid smoke, chopped and peeled tomatoes, blitzed the chickpeas in food processor which is the CLOSEST thing to minced beef, pressure cooked it along with kidney beans on low for an hour .. ate with roasted sweet potato and rice .. AMAZING!
Might give up meat chilli.