Definitely not a Texas-style Chili

one Vitamix blender (or other high speed blender)
~ 4 cups (packed) New Mexico mild red dried chilies, de-seeded and de-stemmed
two 14-oz cans tomato sauce
Water as needed
1 tsp. ground cumin
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp dried oregano
1/2 tsp ground chipotle powder
6 cloves garlic

4 tbsp olive oil or grapeseed oil
1 tsp. cumin seeds
1 large onion, diced
one 14-oz can diced tomatoes
two 14-oz cans red kidney beans
one package Soy Curls
1 tbsp masa in 1/4 cup warm water
salt & pepper to taste
Chopped cilantro for garnish

In a high speed blender, add chilies, tomato sauce, ground cumin, ground allspice, ground cinnamon, dried oregano, ground chipotle powder, and garlic cloves.  Blend until smooth.  If needed, add water to make chili less thick.  Set blended chili aside.

In a heavy bottom pot, heat oil on high heat.   Add cumin seeds and toast them for 1-2 minutes until aromatic.  Then, add diced onion.  Saute until tender and translucent.  Then, add the reserved blended chili.  Add canned diced tomatoes, red kidney beans, and soy curls.   Bring to a boil.  Add the masa slurry to the pot.  Simmer for 5 minutes.   Correct seasonings as desired.  Salt and pepper as needed.  Garnish with chopped cilantro.

Serve with cornbread, or ladled over grilled polenta.