Chili sans-carne
On Tue, 8 Jun 2021 11:26:20 -0700 (PDT), odlayo >
wrote:
>On Thursday, June 3, 2021 at 12:03:28 AM UTC-5, 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"?
>
>I often make "chili beans" or "chili sin carne."
>
>I add quite a bit of ground dried chile, usually from Pendery's in Fort Worth.
>
>Acme, Concho, and El Rey are good starter chiles, but there are many more to try.
>
>Some ground Korean chile often goes in too.
>
>Only sometimes do I add tomatoes (usually 6-in-1 Ground Tomatoes).
>
>Always cumin seed, sometimes toasted, sometimes freshly ground.
>
>Dried Mexican oregano goes in toward the end.
>
>I like mayacobas, cooked from dry, but pintos (even canned) are fine.
>
>I probably shouldn't admit it, but occasionally I'll add some textured vegetable protein (Bob's Red Mill; simmered separately and drained). Adds some protein and texture without adding meat. This is the only thing I use the stuff for.
>
>No matter how you make it, it's usually better the next day.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith
|