Chili Corndog Bento Recipe
1 tiny can tomato paste
1 huge or 2 medium yellow onions, chopped
5 cloves garlic minced (yeah, it’s a lot)
3 cans of beans (i like to use kidney, pinto, and black, but my mom uses like two dark kidney and one light – whatevs)
1 huge can of diced or chopped tomatoes (i like the kind that already has herbs in it)
spices to taste: chili powder, cumin (this is THE KEY), garlic powder, oregano (sounds weird but used a lot in mexico), salt and pepper of course
random liquids of your choosing: balasamic, white vinegar, hot sauce (make it up as you go along)
canola oil (you can use olive instead if you want)
1 bell pepper, chopped (i hate green but yellow, orange or red is ok), chopped
1 package fake meat (yves ground round or any other brand of soy crumbles will work; tvp would also work)
sautee your onions and peppers in the oil until the onions are translucent. add the garlic and sautee until it’s cooked-ish but not darkening too much in color. add your fake meat and sautee that in there too until everything is pretty well mixed and the meat has absorbed the oil and the liquid from the veggies. dump your cans of beans in there WITH THE LIQUID (which is super starchy and helps hold the chili together).
mix that all together, and then dump your ginormo can of tomatoes in too. mix that up and then add your spices (this is when i also add a little bit of vinegar and hot sauce. you could add balsamic if you want the chili to be slightly sweeter). Bam, it’s pretty much done already! you should let it simmer for a while (anywhere from 30 to 90 minutes) though, so that the beans start to break down (adding further starch which further thickens everything) and so that the flavors of the spices penetrate everything and meld together. For a “quick” batch of chili you can use a potato masher to break up some of the beans, and the tomato paste to thicken. you will want to readjust the spices after you Add the tomato paste, though, because it adds sugar. I love this topped with chopped raw onions, grated cheese and sour cream, and TONS of frank’s red hot. The bonus factor with this recipe is that it’s ALWAYS better the next day, either cold or reheated. it also freezes well, so go ahead and make a huge batch (the above recipe is already pretty huge because of the volume of the canned goods, but sometimes i even double that). ENJOY!
Photo credit: gamene