De Fishmeister's Chili posted to alt.food by George Lowe
http://groups.google.com/groups?q=chili+recipe&start=110&hl=en&lr=&ie=UTF-8&oe=UTF-8&selm=U0Lp2.986%24202.503593%40news1.teleport.com&rnum=115

Here's a recipe that is effective for my family. My wife and children are
lacto-ovo vegetarians, so I use TVP for the additional protein that chili
usually has...served with fresh baked corn bread, butter and honey, it's a
great winter warmer. Does require a crock pot for slow cooking, but this
serves to smell up the house in a very tantalizing fashion throughout the
day...

Ingredients:
2 cu pinto or red beans
2 tbs chili powder
3 cloves garlic, sliced
1 whole medium yellow or "walla walla sweet" onion, diced
(can substitute red onion for a spicier kick)
1/2 tsp ground cumin
3/4 cu TVP (Textured vegetable protein)
1 medium can of tomato paste
1 can of canned chopped tomatoes
a handful of chopped fresh basil (fine chopping required)
1 tbsp salt
1 hot dried red pepper, with seeds (whole)

Cover the beans with 6 cups of water, and add the salt. Also dump in the
onion, garlic, cumin, red pepper, and chili powder. Let soak on high heat
till beans have swollen and become mostly soft. You may have to add more
water over the next few hours in order to keep the beans covered, but little
attention is required till the beans are fairly soft. Then add the tomato
paste and diced tomatoes and basil. Let this mixture stew for about an hour,
then add the TVP. Stir well, turn to low, and let simmer for about another 2
hours. About 45 minutes prior to serving, preheat your oven and mix up the
cornbread, which takes about 25 minutes to bake. Serve hot with soft butter
and honey, alongside the chili. Add a dollop of sour cream to the chili for
an extra richness and to mellow the heat if the spice content is too much...

de fishmeister