Cincinnati Empress Chili

2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock
2 Tbs apple cider vinegar
1 large bay leaf, crushed #
5 whole allspice berries #
2 tsp salt or herbal substitute
3 Tbs chili powder
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled
In large heavy pot, over medium-high heat, heat oil and saute onions for
8 to 10 minutes. Add remaining ingredients. Bring to a boil, then
lower heat and simmer for 1 1/2 hours. Add toppings of choice (see
below). Serves 6 to 8.
(for traditional chili with meat...this recipe is a little odd in this system)
->one way -- Chili
->two way -- chili and spaghetti
->three way -- chili and spaghetti topped with grated cheddar cheese
->four way -- chili and spaghetti topped with cheese and chopped onion
->five way -- chili with kidney beans and spaghetti topped with cheese
and chopped onion
->coney island -- hotdog in bun with mustard, topped with chili and cheese