On 6/4/2021 9:36 AM, Michael Trew wrote:
> On 6/3/2021 11:46 PM, 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 >
>>>> 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.
>
> What's the difference between regular chili powder and the Korean
> variant?Â* I can't say that I've ever heard of it.

The Korean chili is more granular and also a bit more mellow.

https://www.makesauerkraut.com/wp-co...i-powder-2.jpg