This is a much, much milder version of Shane’s (award-winning!) Sweet and Spicy Chili. For the dogs, that is. (Yes, I feed my dog-kids a vegan diet. No, I’m not sacrificing their health and well-being at the alter of my own selfish ethics. For new visitors: you can find additional details and a disclaimer of sorts here.)
This recipe makes about 20 cups of food, or enough to feed 5 hungry little doggies for a week or so. If you’re not a borderline animal hoarder like moi (joking!), probably you’ll want to cut this recipe in halfsies.
chili sin carne, para los perros
3 Boca Burgers (optional)
OR 1 16 oz brick of firm tofu (optional)
1 16 oz can of diced, unsalted tomatoes
1 6 oz can of low salt tomato paste
2 cups of sundried tomatoes
24 ounces dried beans OR 6 16 oz cans of cooked, low sodium beans (chef’s choice!)
(I used 8 ounces each of dried pinto, black and red beans.)
3 cups texturized vegetable protein (TVP)
3 cups fresh or frozen mixed vegetables
1 cup diced green peppers
brown sugar to taste (I used 4 tablespoons)
dried mustard to taste (me: 1/2 teaspoon)
paprika to taste (me: 1/4 teaspoon)
chili powder to taste (me: 1/4 teaspoon)
cumin to taste (me: 1 teaspoon)
black pepper to taste (me: 1/4 teaspoon)
lime juice to taste (me: 1 tablespoon)
flour to taste
water and/or low sodium tomato juice to taste
1. If necessary, rinse and soak the dried beans at least 12 hours prior to making this recipe.
2. Coat the bottom of a medium-sized frying pan or skillet with olive oil (about 3 tablespoons) and bring to a medium heat. Reduce the heat to medium-low and toss in the Boca Burgers. Once the individual burgers have begun to thaw, chop these into small chunks with your spatula, cooking until well-done, like “real meat.” Set aside in a Tupperware container for later.
Alternately, you can fry up a brick (or two!) of firm tofu and add it to the chili after it’s done cooking.
3. Combine all of the tomatoes – canned diced, tomato paste, and sundried – in a large pot. Use the empty cans to measure and add water: 16 ounces (1 can) from the diced tomato can, and 24 ounces (4 cans) from the tomato paste can. (This method allows you to eke out all the tomatoe-y goodness possible from each “dirty,” used can.) Bring to a boil on medium-high heat, stirring the pot until all the tomato paste has dissolved.
4. Rinse the dried or canned beans and add them all to the pot, stirring over medium-high heat for several minutes.
5. Reduce the heat to low and cook, covered, on low for a couple of hours, stirring occasionally.
6. After 1-2+ hours, mix in the texturized vegetable protein and vegetables. Add spices and brown sugar to taste. (If you’re making this dish for nonhumans, remember to keep it on the milk side!) If necessary (and it will be), stir in some additional water and/or tomato juice to cover the veggies. (I added about 6 cups after introducing the hydrophilic TVP to the mix.)
7. Slow cook for 1+ hours until the you’ve reached the desired consistency and taste. Use flour to thicken the dish; water or tomato juice to thin it out.
8. In a large, airtight storage container, combine the chili with the Boca Burgers. Serve warm – not hot!
Of course, no dog food post is complete without a few photos of the fam!
Kaylee rolls over for a tummy rub. Her belly will not be ignored!
Rennie is not happy that I’m taking her photo when I should be throwing her balls.
Kaylee and Ralphie form a pee line.
(Hey, at least they’re marking the fence and not my patio furniture! True story.)
Peedee likes to play dress up. As a middle kid, I think he enjoys the extra attention.
(“Marsha, Marsha, Marsha!“)
Jayne, not so much. She just wants to be left the eff alone. But not too alone, ’cause then you’ve abandoned her (like so many humans before).
Death by kisses!
Happy Saturday mofo’ing, y’all!
* Please check out the Dog Food Disclaimer page if you have any questions or concerns, or before trying any dog food recipes on this site!