Vegan Chili Palmer

I just realized that I had to let you know one way to make your chili (or my chili) super awesomely vegan! All you have to do is replace the ground beef with Garbanzo beans that have been mashed into very small pieces. The garbanzo beans are great, they keep the chili hearty and add a great texture to the dish. I think masa is especially good to add into vegan chili. If you are buying your masa, just make sure you get the good old fashioned corn, water, lime stuff and not some strange kind of tamale masa with lard in it to almost kill your vegan mother on her birthday like I did. Enjoy!


Chili Palmer

I named this chili “Chili Palmer” because I like the movie “Get Shorty” a lot. It’s based on one of Elmore Leonard’s best stories and I never get tired of watching it.

4 dried guajillo chilis, stems removed
4 dried arbol chilis, stems removed
1 chipotle pepper (optional)
4 garlic cloves
1 15oz. can of sloppy Joe sauce
1 28oz. can of whole tomatoes
1 lb. ground beef
Salt to taste

This bright red chili is very easy and very tasty. This recipe will make a medium to hot chili. If you prefer a milder chili, don’t add the chipotle and replace a few of the arbol chilis with red bell pepper.

Boil all of your chilies and garlic in about 4 cups of water until the dried chilies are completely softened. Put all the chilies and garlic into a blender or food processor with a few cups of the water and blend until smooth. Combine the chili mixture, sloppy Joe sauce, can of tomatoes with juice (smash the tomatoes into pieces with your hands or cut them into pieces on cutting board if you don’t like smashing things with your hands) into a large pot and bring mixture to a boil. Reduce to a simmer and add the ground beef. I prefer to use a ground beef mixture that is 10% fat although 20% fat would work as well. Occasionally stir until ground beef is fully cooked and salt your chili to taste. If you like beans in your chili go ahead and add some cooked or canned beans at the start. Allow the chili to lightly simmer on a very low heat for at least an hour.

I used this chili mixture on Super Bowl Sunday to put on top of Frito corn chips, cheese, diced white onion, and bacon. In the past when serving the chili on its own I’ve added about ¾ of a cup of masa (I buy my masa from a hispanic bakery mostly for making corn tortillas) to add another layer of flavor to the chili. I’m also a big fan of experimenting with different chilis from time to time. Finally, to use up my left over chili the next day, I put it over black beans beans and brown rice.