In a small bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside. Place vegetarian sausage and ground vegetarian beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove vegetarian meat from pan, and set aside. In a large pot, Heat 3 to 4 tablespoons of the vegetarian meat drippings over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom. Stir in cooked vegetarian meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans, jeanette and pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour. Enjoy!
|
