Quick Chili con beef and vegemeat flakes

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One of my instant fancy food fare is chili con carne next to sushi, of course. I said so because if we want something different from rice + viand combination which we have for the whole week, I cook something special and almost staple to our table. This time  I departed a bit and added vegemeat flakes, a dried vegetable protein. Vegemeat flakes is like ground beef in size and cheaper than the Vegemeat cutlets or the chunks in size.

NEW TIPS: When sauteing, I now do not wait for the oil to get hot. I might not use oil in sauteeing in the future but use water only. We are in a month now in not using oil in frying after using an airfryer. Heated oil is not healthy, so I minimize using the same now.

SPICE TIPS: Stacking up Spices is a good idea but only stack a few portions at a time. My paprika and taco seasoning are almost depleted. I use it to spice up our potato fries or fried rice. And of course, the comforting Chili con carne and its derivative.

1 C vegemeat flakes
Oil
Onions
Garlic
Ground Beef
Salt and pepper
Paprika
Taco Seasoning mix
Potatoes, cut in small cubes
Tomatoes, cut in small cubes
Tomato ketchup (sauce or paste may be used)
Chili peppers

In a bowl, put 1 cup of vegemeat and add 2 cups of hot water and let stand for 20 minutes. Drain and set aside. 

Pre-heat the oven at 200F for 10 minutes. 
In a dutch oven (or oven-ready pot) on your stove, heat oil and add the garlic and onions just until transluscent. Add the ground beef before adding salt and pepper. Add a bit of water or desired broth. Cover for about three minutes. Mix in the spices, potatoes, tomatoes, vegemeat, ketchup and chili peppers. Add more broth or water.
Transfer the dutch oven in the oven and let cook for 30 minutes. Serve hot over rice.

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