John Lorbal wrote:
> On Thursday, June 3, 2021 at 8:31:49 AM UTC-4, Sheldon wrote:
>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael Trew >
>> wrote:
>>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>>> cook book, but I decided to nix half of the cost of the dish and make it
>>> without ground beef this time; vegetarian if you will. Substituted
>>> butter/olive oil for the fat and started off frying garlic/onions, then
>>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>>> kidney/pinto/black beans.
>>>
>>> Honestly, I didn't feel that it was missing much of anything without the
>>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>>> chili"?
>> You can cut down on the price of ground meat by grinding your own, and
>> you'll know who's in it... pork costs less than beef so grind a pork
>> shoulder. You can buy inexpensive beef roasts for grinding. I buy
>> shoulder pork chops when on sale and filet out the meat to grind or to
>> fry and braise the meaty bones in #10 cans of crushed tomatoes to make
>> fantastic tomato sauce for pasta.
>
> You don't need to grind meat for chili. I've cubed both pork shoulder and beef sirloin tip, or inside round or some such, and it turned out really good.
>

Popeye grinds *everything* It's a religion for jewish sailors.

He's kidding about the #10 cans though. Popeye generally buys stuff
in 55 gallon drums, just like the navy.