Chili con carne as most of you know is with carne, i.e. meat. However, when one does not eat meat, one only needs to replace it with soy and in this case, soy granulate. Quite honestly the taste is almost unrecognizable with this simple change of ingredient, otherwise everything else is as always, an important ingredient to the test and texture. Our chili is a mix of kidney beans, soy granulate, corn, red(& green or yellow) pepper, tomato juice, chili powder, salz and pepper and most important ingredient, cumin. A great dish for when it's chili outside.
We like to top off our chili with grated cheddar and a dash or two of sour cream or even greek yogurt.
Corn bread almost always belongs chili and there are many recipes. It's my experience that most are dry and that's fine if you prefer it so. Our preference is a more moist cornbread, which some recipes might call for almost a cup of oil. If you not tried honey on cornbread, try it! Cut the bread in half, add a bit of butter and top of with some honey. It's delicious and adds a sweet touch to your chili.
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