On Thu, 3 Jun 2021 20:46:53 -0700 (PDT), dsi1 >
wrote:

>On Thursday, June 3, 2021 at 11:06:07 AM UTC-10, 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.
>
>Not using ground meat seems to be the way to make real chili to me. I make it with about half a cup of Korean chili pepper powder. It gets pretty intense in color and flavor.
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--
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