1/4 cup olive oil
1 large onion, chopped
1 jalapeno pepper, finely chopped, seeds removed
2 tbsp chili powder
2 tsp paprika
1 tsp cumin powder
1 handful fresh oregano
1/8 tsp cayenne pepper
8 dried apricots, chopped
6 cloves garlic, minced
1 tbsp brown sugar
1 tsp yellow mustard
16 oz tomato sauce
2 lbs veggie meat crumbles
1 tbsp corn starch
1 1/2 cups water
1/2 cup beer
———
Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent.
In a crock pot, combine all remaining ingredients (mix the corn starch into the water first). Add the onions and pepper.
Set crock pot to high for 1 hour, then low for 2 hours.
