- 12
- 30 mins
- 150 mins
Ingredients
- For the wontons filling:
- 1 Cup Chopped Mushrooms, (about 100g)
- 1/4 Cup Walnuts, finely chopped
- 1 Green Onion, finely chopped
- 1/2 " Piece Fresh Ginger, minced or grated
- 1 Clove Garlic, minced
- 1 Tablespoon Rice Vinegar
- 2 Teaspoons Soy Sauce
- 1 Teaspoon Brown Sugar
- 20 About 20 Vegan Wonton Wrappers (see notes)
- For the soup:
- 1 L (4 Cups) Vegetable Broth
- 2 Green Onions, chopped
Preparation
Step 1
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.