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Superconducting Electromagnetic Nuclear Chili

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“As the recipe for 2010's Vegetarian Network of Austin chili cook-off team, the Weird-Mad-Evil Scientists, this chili took Second Place for People's Choice at the Lone Star Vegetarian Chili Cookoff in Round Rock, Texas in November 2010. It's vegan and can be gluten-free (depending on the beer and TVP you choose). It was designed to be a relatively easy chili to make under pressure, with a couple of fresh ingredients (onion, garlic) and the rest coming from jars or cans so you can just chop and dump it in. The recipe makes one gallon. The team made six in one day.”
1 gallon

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 medium sweet onion, cut into eighths and sliced
  • 1 (18 ounce) jar roasted red peppers, chopped
  • 8 ounces textured vegetable protein (I recommend ( Bob's Red Mill, gluten-free)
  • 6 ounces beer (I recommend ( Redbridge, gluten-free)
  • 2 (14 1/2 ounce) cans tomato sauce
  • 1 (28 ounce) can diced tomatoes (I recommend petite-diced)
  • 1 bulb of garlic
  • 1 (18 ounce) jar sliced mushrooms
  • 2 ounces sun-dried tomatoes, chopped (I recommend ( Larry's Smoke-dried Tomatoes from
  • 1 teaspoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground oregano
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cayenne pepper
  • 18 cup chili powder
  • 3 chipotle chiles in adobo, chopped (I recommend ( La Costena brand)
  • 2 tablespoons of the adobo sauce
  • 2 12 ounces hot sauce (I recommend ( Frontera Kitchens Red Pepper Hot Sauce)
  • 6 ounces salsa (I recommend ( Smoky Hill Hot Salsa from Austin Spice Company)


  1. Preheat oven to 350 degrees.
  2. Slice the tips of the garlic bulb's cloves off, without taking the bulb apart. Enclose the bulb in a piece of foil, pour a tablespoon of water over the top of the bulb, and close the foil enclosure over it.
  3. Roast the garlic in the oven for an hour.
  4. Cut the onion into eighths, then slice the wedges.
  5. Sauté the onion in the oil until the onions are soft and just starting to brown.
  6. Slice the roasted red peppers into strips and add them to the sauté.
  7. Chop the sun- or smoke-dried tomatoes while the onions and peppers are sautéing.
  8. Continue sautéing until the onions have browned a little.
  9. (At this point, the addition of the chili ingredients is divided into three stages: "SUPERCONDUCTING", "ELECTROMAGNETIC", and "NUCLEAR". You can go through the three stages to whichever point gives your chili the heat level you’re looking for. The SUPERCONDUCTING stage really doesn’t carry much heat at all. The ELECTROMAGNETIC stage adds basically an average amount of heat for a decent medium chili. The NUCLEAR stage adds a LOT more heat, you even want to add one or just a few of those ingredients.).
  10. In a large gallon pot, add all the sautéed onion, tomato sauce, TVP, and then all the rest of the ingredients from the SUPERCONDUCTING stage, and stir thoroughly.
  11. Add all the chili powder ingredients from the ELECTROMAGNETIC stage.
  12. Cover and simmer for half an hour or so.
  13. If you want to add more heat, chop the chipotle peppers and add them to the pot and try it.
  14. Add more of the ingredients from the NUCLEAR stage until you get the heat level you want.
  15. Cover and leave it to simmer another 90 minutes to two hours.

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