I think I have may have found the most perfect chili recipe ever.

Yes, it’s meatless–essentially–and yes, it too takes a long time for goodness. (What is with me doing all these long-ass dinners suddenly?) But again, something that is so worth it, you’ll wonder why you don’t make chili more often.

The actual recipe comes from a restaurant over in Grant Park called Dakota Blue. I haven’t been there yet–something I will remedy when the LSC is down here in March–but if this chili is anything to go by, as well as the ecstatic reviews, then I expect an excellent meal. The recipe was apparently wanted by a regular and so it was printed in the local rag’s Food & Drink section back in October.

One of the things about this recipe is that you have to roast your own peppers. I love spicy and I love shortcuts, so roasting my own peppers was something I half-enjoyed doing and also didn’t want to do. It took me a bit longer than I expected mainly because I no longer live in a place with gas heat so therefore no gas stove (which I dearly miss) and I don’t really have a grill. Well, I have one of those George Foreman grills, but having never seen George use one of those babies for roasting peppers, I felt it wasn’t time to experiment.

Another awesome ingredient for this chili is the judicious use of leftover red wine. I had a small dinner party this past Saturday–sorry, I didn’t write or photograph the Pasta with Tomato Cream Sauce–which meant lots of excellent wine, banter, and a rousing few games of Cockroach Poker. And it also meant leftover wine…which is a rarity. I suppose you could omit the wine, but it adds a certain depth to the chili I swear you would like.

Remember: I hasten to mention that this is a long-simmering chili. Best reserved for long Sunday afternoons with friends, good dark beer (or heck, more of that leftover red wine, if you got any), and cheesy movie marathons.

Dakota Blue Vegetarian Chili

2 poblano peppers

3 tbl. canola oil

1 cup finely chopped onion (about 1 medium)

1 cup finely chopped celery (about 3 ribs)

1 cup finely chopped carrots (about 2 large)

1 tsp. kosher salt

1 12 oz. pkg. frozen meatless ground-beef substitute, much as Morningstar Farms brand

2 28 oz. cans crushed tomatoes

2 tbl. cumin

2 tbl. chili powder, or to taste

1 1/2 tsp. ground cayenne, or to taste

1 1/2 tsp. dried basil

1 1/2 tsp. dried marjoram

1 1/2 tsp. dried oregano

1/2 cup ketchup

1/2 cup balsamic vinegar

1/2 cup red wine

3 16 oz. cans pinto beans, rinsed and drained

1 16 oz. can black beans, rinsed and drained

* a quick word about the spices: for the cumin, cayenne, and chili powder, I essentially halved the amounts as I didn’t want a chili so spicy I couldn’t eat it. And as well, considering the heat would grow in intensity in its state of eventual leftovers. Oh yeah, and I omitted one can of beans, figuring three cans of beans were enough to ensure that I would out-poot my black cat later on after dinner.

On a grill or directly over a gas burner (or in my case, a broiler), roast the peppers until they are blackened and blistered, using tongs. Place the peppers in a paper bag until they cool, about 5 to 10 minutes.

Meanwhile, in a large pot over medium heat, add the oil. Let it heat for a hot minute. Add the onion, celery, carrot, and salt; cover and cook the veggies for about 5 min., until soft.

When the peppers are cool enough to handle, rub off that nasty blackened skin under cold running water. Stem and seed them (though I found this to be easy enough in their roasted delicate condition to do under the running water) and then dice. Add to the cooking veggies.

When the veggies are soft, add the meatless crumbles, tomatoes, and all of them spices. Give it a quick stir. Then add the ketchup, vinegar, wine, and pinto beans. Give it another quick stir. Bring to a simmer, reduce heat to low, partially cover the pot, and simmer for 1 to 1 1/2 hours. (Yes, you heard me correctly, Fast Freddy.). Give it a stir occasionally; you’ll be rewarded with the scent of heaven. If your chili is too thick or seems like it may burn, add some water. Before serving, give it a heaping dollop of sour cream and enjoy!