2 lb. veggie patty, crumbled
2 c. chopped onion
1 can diced chilies
2 cloves minced garlic
1 (28 oz.) can Mexican tomatoes
1/2 c. orange juice
1/2 c. tequila
1/4 c. tomato paste
1 tbsp. Tabasco
1 c. red wine
Salt and pepper to taste
1/4 tsp. chopped cloves
1 tbsp. orange rind
1 tbsp. Worcestershire
1 tbsp. oregano
1 c. vegetable stock

Heat stock pot, add oil and cook onions, and brown the veggie patty mixture. Add tequila and cook 2 minutes more, then add the rest of the ingredients. Simmer for 2 hour, this chili will stay warm all day on very low heat. Great for an all day get together, let cool overnight in the refrigerator. It will freeze well.