Ingredients

• 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

Preparation

• 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.