16 oz Tomato sauce, unsalted,can
4 c — water
1 md Onion — chopped
5 Garlic cloves — minced
2 oz Chili powder
5 ds Cayenne pepper — to taste
1/4 ts Oregano
1 d Paprika
2 c TVP
1/4 ts Cumin, ground
Corn meal — as needed
Place the tomato sauce and 4 cups of water in a deep 6 to 8 quart pot. Add onion and garlic. Bring to a boil. Reduce heat and simmer for 30 minutes. Add chili powder, cayenne, oregano, and paprika, stirring well. Add texturized vegetable protein, stir well, simmer for 30 minutes. Stir in cumin, and water if needed for the desired consistency, and cook for 5 more minutes. If additional thickness is desired, stir in 1 tablespoon or masa (corn flour) or corn meal into the chili. Cook for 8 to 10 minutes after adding the masa. Serve this chili over cooked pinto or kidney beans if desired. It may also be used as a filling for tacos ro enchiladas. Many people like chili with a small amount of grated low-fat cheese or toasted tortilla chips.