1 half cup ketchup
2 cans tomato sauce
2 diced garlic cloves
1 medium chopped onion
1 large diced bell pepper
1 small diced jalapeño (roasted)
1 large diced tomato
2 cups of nopales (young cactus)
1 cup of roughly chopped cilantro
1 1/2 cups of "Carne de soya" fake meat from Mexican store
2 tablespoons freshly ground pepper
1/2 cup water
1 whole garlic clove
salt
vegetable oil
seasoned salt
all-purpose flour
water

You will need: 2 medium pots, one for simmering and one for boiling, a strainer and a frying pan.

Soak the Carne de soya in a bowl with half a cup of water, a dash of seasoned salt and 1 tablespoon of pepper. Let it sit for 3 minutes or until the water has been absorbed. Cover the bottom of the frying with a good amount of oil and heat it for several minutes. Stir the carne de soya in slowly, and stir fry for 4 minutes. Remove from heat and set aside.

In a medium saucepan, immerse the cactus completely in water with a teaspoon of salt, the garlic, a half cup (or to taste of cilantro). The cactus should be young, clean and free of thorns. Bring to a boil over medium flame, then simmer until cactus is a deep brownish green and very tender. They have to be very well cooked, so allow a good amount of time.

When done, strain the contents and run under cold water until all the stickiness has gone and set aside.

In another saucepan, heat some oil over high heat and fry the onion, bell pepper, garlic, jalapeno and tomatoes with a pinch of seasoned salt until the onions are transparent. Add hot water until the contents are submerged. Add tomato sauce and ketchup and stir over medium heat.

At this point, allow it to come to a boil, then add the strained Nopales and the remaining cilantro. Stir occasionally, bringing to a simmer and lower heat to the lowest setting. Add hot water, as needed. Season with pepper and seasoned salt. Add Carne de soya.

To thicken, stir about 2 tablespoons of flour into a cup of cold water and stir until very well mixed. Add as needed to the chili; check for the consistency and adjust as desired. Season according to your taste. Remember to taste obsessively and take it easy on the salt. Chili is about taking time and cooking slow food.

Cooking time (without prep) is about 90 minutes.

Submitted by: xmenox