Based on Food Lab Science recipe, modified to be easier.
2 cans chickpeas (drained)
2 cans chickpeas (liquid)
1 can crushed tomatoes
8 tablespoons chili powder
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
2 1/2 tablespoon ground cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
2 cans red kidney beans (drained)
2 cans red kidney beans (liquid)
2 tablespoons tequila
3 tablespoons instant cornmeal
Put chickpeas in food processor. Apply three 1-second pulses.
Add tomoatoes and chili powder to chickpea liquid and stir.
Heat oil in a sauce pan and add onion. Stir for 4 minutes.
Add garlic, cumin, and oregano, and stir for 30 seconds.
Add soy sauce and stir for another 30 seconds.
Add tomato mixture and stir.
Add processed chickpeas and kidney beans. Add just enough bean liquid until beans are submerged.
Bring to a boil over high heat, then reduce to a simmer for 1 1/2 hours. Add more bean liquid if chili becomes too stick or sticks to the bottom.
Add tequila and stir.
Season with salt.
Add in the cornmeal slowly until desired thickness is reached.