SUPER SUNDAY CHILI

2 tablespoons canola oil
1 pound ground round beef
1 large onion, chopped
3 garlic cloves, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 cups (or 8-ounce package) soy crumbles
1/4 cup chili powder*
1 tablespoon cumin
1 tablespoon dried oregano
1 (28 ounce) can whole tomatoes
Salt and freshly ground pepper

In a large Dutch oven or heavy pot, heat 1 tablespoon of the oil over medium heat. Add the ground round, stirring with a wooden spoon to break up the meat. Cook until the meat loses its red color, about 5 minutes. With a slotted spoon, remove the meat to a bowl, and it set aside. Pour out the liquid in the pot.

Add the remaining oil to the pot and heat over medium-high heat. Add the onion, garlic, jalapeno, and soy crumbles. Cook, stirring occasionally, until the onion is translucent, about 6 minutes.

Add the cooked meat back to the pot. Stir in the chili powder, cumin, and oregano. Cook for 1 minute, until the seasoning is aromatic.

Add the tomatoes, with their liquid. Stir, breaking up the tomatoes. Bring the chili to a boil, reduce the heat, and simmer 30 minutes, until the chili is thick and the flavors well blended.

Before serving, season to taste with salt and pepper. Besides improving when kept for 1-2 days and reheated, this chili freezes well.

*Use a chili powder consisting of ground chile peppers, cumin, oregano, and salt. Avoid those containing garlic powder.

Servings: 6
Source: Dana Jacobi, the American Institute for Cancer Research