On Fri, 21 Aug 2009 10:41:54 -0700 (PDT), Lynn from Fargo Ografmorffig
wrote:

> On Aug 20, 10:32*pm, zxcvbob > wrote:
>> I made this for supper tonight. (I'll be eating it for a while cuz it
>> made a lot.) *Sent the following recipe to DD, who is dabbling with
>> vegetarian cooking and I think some of her roommates are Vegans:
>>
>> It's not quite vegetarian because I used a little bit of bacon grease to
>> sauté the onions (to use it up), and a can of beef broth and a beef
>> bouillon cube. *Vegetable oil and vegetable bouillon would have worked
>> almost as well and then it would have been vegan. *It's actually good!
>>
>> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
>> peppers in water until soft, then blenderized them with their water, and
>> strained out the seeds and skins. *Add the resulting chile slurry to a
>> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
>> chili beans, a can of diced tomatoes, and some cumin and garlic and
>> oregano. *Begin cooking over low heat.
>>
>> Meanwhile, soak a big handful of texturized soy protein in a can of beef
>> broth, then add it (broth and all) to the pot. *Add a handful of frozen
>> corn, mostly for color, a small beef bouillon cube, and a dash of soy
>> sauce. *Simmer for about an hour, until the yucky-looking soy protein
>> absorbs enough juice that it starts to look like real meat and it
>> eventually sinks. *Add a little water to replace what boiled away, and a
>> tablespoon of cornmeal or dried masa. *Simmer another 10 minutes,
>> stirring occasionally so it doesn't stick and burn.
>>
>> Notes: *All the canned ingredients were about 15 ounces each. *This was
>> unflavored soy protein that I bought in a big cellophane bag at the
>> Mexican grocery store, it looks like crumbled sourdough bread. *A dried
>> ancho pepper would have helped the flavor and color a little, but it
>> really didn't need any help. *I added salt before the hour-long simmer
>> but that was a mistake because it almost got too salty as it cooked
>> down. *I used 2 tbsp of rolled oats instead of the of masa because my
>> bag of masa was moving (don't ask) :-P
>>
>> --
>> Bob
>
> IMHO the most important ingredient in vegetarian "chili" (next to the
> chiles) is black beans, Go ahead and add any other kind you like
> (navy, kidney, red, pinto etc.) but the black beans give it a meaty
> quality. I'm not above using TVP, but for chili it just gets in the
> way. Also don't be afraid of carrots, corn, zuchinni and other
> veggies. Add the extra veggies about 15 to 30 minutes before you
> serve it. (With plain yoghurt and/or cheese and tortilla chips if you
> like)
> Lynn in Fargo

using black beans is important if you don't use meat. don't know how it
flies in texas, though, where any kind of beans (except on the side) may
get you shot.

your pal,
blake