TVP Chunk can often be found in Caribbean markets

3 cups TVP beef Chunk or mince
1 bag (4 c) Brown Lentils
1 cup red peas, soaked overnight, or 1 can (optional)
1/4 cup chili powder
1/4 cup cumin
1 tbsp sage (if fresh, finely chopped)
1 scotch bonnet or habanero pepper
4 jalapenos
2 limes worth of juice
2 c cheddar cheese
black pepper
2 smallish medium onions, diced
6 cloves garlic, minced
32oz crushed or diced tomatoes
1/2 cup cilantro, chopped
1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)
Place lentils and TVP in separate pots each with enough water to cover; bring to a boil. Boil the lentils in water until tender. Boil the TVP with some of the spices (with vegetable stock if available) Meanwhile, chop the onions, garlic, cilantro, and peppers. Place these in a skillet and sauté them, adding half the spices as they cook.
Drain the lentils and place in a large pot. Add the sautéed onion mix and the canned tomatoes with all their juices. Add more water if the mix is too thick; remove lid if it.s too watery. Add the rest of the spices to taste, remembering that pepper can sometimes take a while to get out into the food.
Let simmer at least 1 hour. Add the beer about 30 minutes into the simmering, and mix in well. Let simmer another 10 minutes and taste the chili to determine if you need to add more spices. Serve with cheddar shredded on top, and if you can find it, sour cream and hot sauce.