Merlin's World Class Chili sin Carne

Ingredients for 6 servings:

• 2 packs of smoked tofu
• 6 cloves garlic
• 10 cl soy sauce
• 5 tbsp Turkish hot pepper paste
• 2 tbsp red wine vinegar
• 10 tbsp rapeseed oil
• 2 cl whiskey (Jim Beam)
• 2 cl sherry
• 2 cl Calvados
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, smoked, hot
• 1 tsp thyme
• 1 tsp rosemary
• 2 tsp black pepper
• n. B. Salt
• 2 cans of tomatoes, peeled, 400 g each
• 1 can corn, 200 g
• 2 cans kidney beans
• 1 pack of tomatoes, pureed, 500 g
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp mustard seeds
• 1 clove(s)
• 1 tsp cumin
• 1 tsp fennel seeds
• 1 tsp marjoram
• 2 tsp oregano
• ¼ tsp cinnamon
• 2 m.-sized onion(s)
• 1 cup sour cream, 200 g
• 1 baguette(s)
• possibly garden cress
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• ½ bell pepper(s), green
• 1 tbsp sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Super spicy and smoky and completely vegetarian

Cut the smoked tofu into 1/2 cm cubes and place in a bowl. Finely chop the garlic and add half. Now add all the ingredients up to and including the salt, stir to combine, and set aside to simmer. Peel the onions, halve them, and cut them into half rings. Sauté them with the garlic in a sufficient amount of rapeseed oil (or olive oil). Roughly dice the bell peppers and fry for 3 minutes. Add the peeled tomatoes, corn, kidney beans, and tomato puree. Now add all the remaining spices. Sear the marinated smoked tofu in a pan until most of the liquid has evaporated and the tofu is nicely caramelized. Now add the tofu to the tomato mixture and cook together for about 1 hour. If you prefer it fresher, cook for only 20 minutes and let it simmer a little longer on the afterheat. This will keep the vegetables crisper. Cut the baguette into slices, place the chili in plates or bowls, garnish with sour cream and cress, and serve. Like all the others, this chili tastes best the next day!