Andromeda vegetarian chili

1/4 c  Vegetable oil
      1 md Onion, chopped
      1    Jalapeno pepper, finely
           Chopped; remove seeds
      2 tb Chili powder
      1 tb Masa Harina (or corn flour)
      2 ts Paprika
      1 ts Cumin powder
      1 ts Oregano
    1/8 ts Cayenne pepper
      6    Dried apricots, chopped
      2    Cloves garlic, minced
      1 tb Brown sugar
      1 ts Yellow salad mustard
     15 oz Hunt's tomato sauce w/bits
  1 1/2 c  Water
      1 c  Heartline Meatless Meat
           (Ground Beef style)
    1/4 c  Heartline Meatless Meat
           (Beef Fillet style)
    1/2 c  Beer
      1 tb Tomato paste
 
   Heat oil in large cast iron skillet. Add onions and jalapeno pepper and
  cook until the onion is transparent. Add chili powder, Masa Harina,
  paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings
  are slightly toasted. Stir in apricots, garlic, brown sugar, mustard,
  tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook
  over medium heat for 15 to 20 minutes, stirring often.
   Then cover and simmer over medium-low heat for 30 minutes to help combine
  the flavors.
  
   Makes about 1 qt.
  
   Note:  Heartline Meatless Meats can be found in some health food stores or
  ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA
  70601.
  
   This chili was the winner in the 4th Annual Lone Star Vegetarian Chili
  Cookoff, held in Dallas in October.
   It was the first place winner and People's Choice Award winner. It was
  entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in
  West Columbia, Texas.