On Mon, 07 Jun 2021 17:25:23 -0500, "cshenk"
> wrote:

>Michael Trew wrote:
>
>> On 6/4/2021 8:36 PM, cshenk wrote:
>> > jmcquown wrote:
>> >
>> > > On 6/3/2021 1:03 AM, 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"?
>> > >
>> > > Not chili and not "vegetarian", although you could make it so. I
>> > > make a nice spicy bean soup using black beans, red kidney,
>> > > garbanzos, great northern, navy, pinto and cut green beans. If
>> > > you want it to be vegetarian use vegetable stock/broth rather
>> > > than beef. Can't guarantee how good it will taste if you use
>> > > just water or vegetable "stock".
>> > >
>> > > I do sautee the onion and garlic in butter/oil. This quick fix
>> > > soup uses canned versions of all the beans. One can of each type
>> > > of bean, e water and stock to cover. Add all the herbs and
>> > > spicse. Simmer on low heat for about 2 hours.nd the
>> > >
>> > > You could add canned crushed tomatoes at some point if you like.
>> > >
>> > > This bean soup is nicely spiced, seasoned with ground chili
>> > > seasoning, 1 tps. gruond thyme. A little ground ancho pepper and
>> > > a Tbs. of liquid Tabasco or some other hot sauce.
>> > >
>> > > I thicken the soup with 1/4 cup of pearled barley added in the
>> > > last 20 minutes of cooking. The soup is quite nicely spiced and
>> > > filling. I nearly always bake a skillet of cornbread to go with
>> > > it. If I'm feeling adventurous, cornmeal griddle cakes cooked on
>> > > the stove top to go with.
>> > >
>> > > Jill
>> >
>> > BTW,
>> >
>> > > > 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.
>> >
>> > I don't see beef stock in there. I see it only as a comment from
>> > another? I must be odd. I've never used stock in any chili. Just
>> > canned tomatoes.
>>
>> I believe that she meant the stock for the bean soup. I've never
>> used stock in chili either.
>
>Humm, I've never used stock for making beans either. Guess that's why
>I didn't get that one.

'HUMMMMMMMMMMMMMMM' LOL..........

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith