In a large pot, heat olive oil over medium heat.

Add onions, garlic, and peppers.

Saute until onions are translucent.

Stir in chili powder, cumin, paprika, and dried oregano.

Simmer for two minutes, allowing the spices to release their flavors.

Add diced tomatoes, tomato sauce, Rotel Tomatoes and Chilis, and dark red kidney beans.

Pour in water or beer, depending on your preference.

Stir in textured vegetable protein (TVP) and adjust the amount according to your desired texture and consistency.

Season with lemon juice, salt, pepper, and Tabasco sauce to taste.

Stir well to combine.

Bring the chili to a simmer, then reduce heat to low.

Cover and let it simmer for 4-6 hours, stirring occasionally.

Once the flavors have melded and the chili has thickened to your liking, serve hot.

It’s even better when enjoyed the next day!