I made this for supper tonight. (I'll be eating it for a while cuz it
made a lot.) Sent the following recipe to DD, who is dabbling with
vegetarian cooking and I think some of her roommates are Vegans:

It's not quite vegetarian because I used a little bit of bacon grease to
sauté the onions (to use it up), and a can of beef broth and a beef
bouillon cube. Vegetable oil and vegetable bouillon would have worked
almost as well and then it would have been vegan. It's actually good!

I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
peppers in water until soft, then blenderized them with their water, and
strained out the seeds and skins. Add the resulting chile slurry to a
sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
chili beans, a can of diced tomatoes, and some cumin and garlic and
oregano. Begin cooking over low heat.

Meanwhile, soak a big handful of texturized soy protein in a can of beef
broth, then add it (broth and all) to the pot. Add a handful of frozen
corn, mostly for color, a small beef bouillon cube, and a dash of soy
sauce. Simmer for about an hour, until the yucky-looking soy protein
absorbs enough juice that it starts to look like real meat and it
eventually sinks. Add a little water to replace what boiled away, and a
tablespoon of cornmeal or dried masa. Simmer another 10 minutes,
stirring occasionally so it doesn't stick and burn.

Notes: All the canned ingredients were about 15 ounces each. This was
unflavored soy protein that I bought in a big cellophane bag at the
Mexican grocery store, it looks like crumbled sourdough bread. A dried
ancho pepper would have helped the flavor and color a little, but it
really didn't need any help. I added salt before the hour-long simmer
but that was a mistake because it almost got too salty as it cooked
down. I used 2 tbsp of rolled oats instead of the of masa because my
bag of masa was moving (don't ask) :-P

--
Bob

zxcvbob wrote:
> I made this for supper tonight. (I'll be eating it for a while cuz it
> made a lot.) Sent the following recipe to DD, who is dabbling with
> vegetarian cooking and I think some of her roommates are Vegans:
>
> It's not quite vegetarian because I used a little bit of bacon grease to
> sauté the onions (to use it up), and a can of beef broth and a beef
> bouillon cube. Vegetable oil and vegetable bouillon would have worked
> almost as well and then it would have been vegan. It's actually good!
>
> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
> peppers in water until soft, then blenderized them with their water, and
> strained out the seeds and skins. Add the resulting chile slurry to a
> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
> chili beans, a can of diced tomatoes, and some cumin and garlic and
> oregano. Begin cooking over low heat.
>
> Meanwhile, soak a big handful of texturized soy protein in a can of beef
> broth, then add it (broth and all) to the pot. Add a handful of frozen
> corn, mostly for color, a small beef bouillon cube, and a dash of soy
> sauce. Simmer for about an hour, until the yucky-looking soy protein
> absorbs enough juice that it starts to look like real meat and it
> eventually sinks. Add a little water to replace what boiled away, and a
> tablespoon of cornmeal or dried masa. Simmer another 10 minutes,
> stirring occasionally so it doesn't stick and burn.
>
> Notes: All the canned ingredients were about 15 ounces each. This was
> unflavored soy protein that I bought in a big cellophane bag at the
> Mexican grocery store, it looks like crumbled sourdough bread. A dried
> ancho pepper would have helped the flavor and color a little, but it
> really didn't need any help. I added salt before the hour-long simmer
> but that was a mistake because it almost got too salty as it cooked
> down. I used 2 tbsp of rolled oats instead of the of masa because my
> bag of masa was moving (don't ask) :-P
>
> --
> Bob
Bob, Bob, Bob, as a Native Texican you should know by now that there is
NO SUCH THING AS VEGETARIAN CHILI. You need to move back to Texas and be
reeducated.

George Shirley wrote:
> Bob, Bob, Bob, as a Native Texican you should know by now that there is
> NO SUCH THING AS VEGETARIAN CHILI. You need to move back to Texas and be
> reeducated.


I know that. That's why I took it as a challenge to see if I could pull
off a reasonable imitation. :-) My real chili doesn't even have
tomatoes, it's mostly just beef, (or venison) dried red chiles, onions,
and a few spices.

Bob

George Shirley wrote:

> Bob, Bob, Bob, as a Native Texican you should know by now that there is
> NO SUCH THING AS VEGETARIAN CHILI. You need to move back to Texas and be
> reeducated.



Not only that, but the prevalence of fake ingredients made it sound like
more of a chemical experiment.... Blech.

gloria p

Gloria P wrote:
> George Shirley wrote:
>
>> Bob, Bob, Bob, as a Native Texican you should know by now that there
>> is NO SUCH THING AS VEGETARIAN CHILI. You need to move back to Texas
>> and be reeducated.
>
>
>
> Not only that, but the prevalence of fake ingredients made it sound like
> more of a chemical experiment.... Blech.
>
> gloria p


Would it make a difference if the TVP and broth had come from the local
health food store? The main ingredient here was the dried peppers;
everything else was just filler or seasonings.

(It *was* an experiment. I'm reporting my results)

Best regards,
Bob

On Fri, 21 Aug 2009 06:56:40 -0500, George Shirley wrote:

> zxcvbob wrote:
>> I made this for supper tonight. (I'll be eating it for a while cuz it
>> made a lot.) Sent the following recipe to DD, who is dabbling with
>> vegetarian cooking and I think some of her roommates are Vegans:
>>
>> It's not quite vegetarian because I used a little bit of bacon grease to
>> sauté the onions (to use it up), and a can of beef broth and a beef
>> bouillon cube. Vegetable oil and vegetable bouillon would have worked
>> almost as well and then it would have been vegan. It's actually good!
>>
>> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
>> peppers in water until soft, then blenderized them with their water, and
>> strained out the seeds and skins. Add the resulting chile slurry to a
>> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
>> chili beans, a can of diced tomatoes, and some cumin and garlic and
>> oregano. Begin cooking over low heat.
>>
>> Meanwhile, soak a big handful of texturized soy protein in a can of beef
>> broth, then add it (broth and all) to the pot. Add a handful of frozen
>> corn, mostly for color, a small beef bouillon cube, and a dash of soy
>> sauce. Simmer for about an hour, until the yucky-looking soy protein
>> absorbs enough juice that it starts to look like real meat and it
>> eventually sinks. Add a little water to replace what boiled away, and a
>> tablespoon of cornmeal or dried masa. Simmer another 10 minutes,
>> stirring occasionally so it doesn't stick and burn.
>>
>> Notes: All the canned ingredients were about 15 ounces each. This was
>> unflavored soy protein that I bought in a big cellophane bag at the
>> Mexican grocery store, it looks like crumbled sourdough bread. A dried
>> ancho pepper would have helped the flavor and color a little, but it
>> really didn't need any help. I added salt before the hour-long simmer
>> but that was a mistake because it almost got too salty as it cooked
>> down. I used 2 tbsp of rolled oats instead of the of masa because my
>> bag of masa was moving (don't ask) :-P
>>
>> --
>> Bob
> Bob, Bob, Bob, as a Native Texican you should know by now that there is
> NO SUCH THING AS VEGETARIAN CHILI. You need to move back to Texas and be
> reeducated.

i had some passable vegetarian chili-like dishes, but none of them had
textured vegetable protein or any other faux-meat entry.

your pal,
blake

On Aug 21, 9:55*am, zxcvbob > wrote:
> George Shirley wrote:
> > Bob, Bob, Bob, as a Native Texican you should know by now that there is
> > NO SUCH THING AS VEGETARIAN CHILI. You need to move back to Texas and be
> > reeducated.
>
> I know that. *That's why I took it as a challenge to see if I could pull
> off a reasonable imitation. :-) *My real chili doesn't even have
> tomatoes, it's mostly just beef, (or venison) dried red chiles, onions,
> and a few spices.
>
> Bob

Don't sound so guilty. You are improving your karma and rising above
those terrible Texan habits.

John Kane, Kingston ON Canada

On Aug 20, 10:32*pm, zxcvbob > wrote:
> I made this for supper tonight. (I'll be eating it for a while cuz it
> made a lot.) *Sent the following recipe to DD, who is dabbling with
> vegetarian cooking and I think some of her roommates are Vegans:
>
> It's not quite vegetarian because I used a little bit of bacon grease to
> sauté the onions (to use it up), and a can of beef broth and a beef
> bouillon cube. *Vegetable oil and vegetable bouillon would have worked
> almost as well and then it would have been vegan. *It's actually good!
>
> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
> peppers in water until soft, then blenderized them with their water, and
> strained out the seeds and skins. *Add the resulting chile slurry to a
> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
> chili beans, a can of diced tomatoes, and some cumin and garlic and
> oregano. *Begin cooking over low heat.
>
> Meanwhile, soak a big handful of texturized soy protein in a can of beef
> broth, then add it (broth and all) to the pot. *Add a handful of frozen
> corn, mostly for color, a small beef bouillon cube, and a dash of soy
> sauce. *Simmer for about an hour, until the yucky-looking soy protein
> absorbs enough juice that it starts to look like real meat and it
> eventually sinks. *Add a little water to replace what boiled away, and a
> tablespoon of cornmeal or dried masa. *Simmer another 10 minutes,
> stirring occasionally so it doesn't stick and burn.
>
> Notes: *All the canned ingredients were about 15 ounces each. *This was
> unflavored soy protein that I bought in a big cellophane bag at the
> Mexican grocery store, it looks like crumbled sourdough bread. *A dried
> ancho pepper would have helped the flavor and color a little, but it
> really didn't need any help. *I added salt before the hour-long simmer
> but that was a mistake because it almost got too salty as it cooked
> down. *I used 2 tbsp of rolled oats instead of the of masa because my
> bag of masa was moving (don't ask) :-P
>
> --
> Bob

IMHO the most important ingredient in vegetarian "chili" (next to the
chiles) is black beans, Go ahead and add any other kind you like
(navy, kidney, red, pinto etc.) but the black beans give it a meaty
quality. I'm not above using TVP, but for chili it just gets in the
way. Also don't be afraid of carrots, corn, zuchinni and other
veggies. Add the extra veggies about 15 to 30 minutes before you
serve it. (With plain yoghurt and/or cheese and tortilla chips if you
like)
Lynn in Fargo

On Fri, 21 Aug 2009 10:41:54 -0700 (PDT), Lynn from Fargo Ografmorffig
wrote:

> On Aug 20, 10:32*pm, zxcvbob > wrote:
>> I made this for supper tonight. (I'll be eating it for a while cuz it
>> made a lot.) *Sent the following recipe to DD, who is dabbling with
>> vegetarian cooking and I think some of her roommates are Vegans:
>>
>> It's not quite vegetarian because I used a little bit of bacon grease to
>> sauté the onions (to use it up), and a can of beef broth and a beef
>> bouillon cube. *Vegetable oil and vegetable bouillon would have worked
>> almost as well and then it would have been vegan. *It's actually good!
>>
>> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
>> peppers in water until soft, then blenderized them with their water, and
>> strained out the seeds and skins. *Add the resulting chile slurry to a
>> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
>> chili beans, a can of diced tomatoes, and some cumin and garlic and
>> oregano. *Begin cooking over low heat.
>>
>> Meanwhile, soak a big handful of texturized soy protein in a can of beef
>> broth, then add it (broth and all) to the pot. *Add a handful of frozen
>> corn, mostly for color, a small beef bouillon cube, and a dash of soy
>> sauce. *Simmer for about an hour, until the yucky-looking soy protein
>> absorbs enough juice that it starts to look like real meat and it
>> eventually sinks. *Add a little water to replace what boiled away, and a
>> tablespoon of cornmeal or dried masa. *Simmer another 10 minutes,
>> stirring occasionally so it doesn't stick and burn.
>>
>> Notes: *All the canned ingredients were about 15 ounces each. *This was
>> unflavored soy protein that I bought in a big cellophane bag at the
>> Mexican grocery store, it looks like crumbled sourdough bread. *A dried
>> ancho pepper would have helped the flavor and color a little, but it
>> really didn't need any help. *I added salt before the hour-long simmer
>> but that was a mistake because it almost got too salty as it cooked
>> down. *I used 2 tbsp of rolled oats instead of the of masa because my
>> bag of masa was moving (don't ask) :-P
>>
>> --
>> Bob
>
> IMHO the most important ingredient in vegetarian "chili" (next to the
> chiles) is black beans, Go ahead and add any other kind you like
> (navy, kidney, red, pinto etc.) but the black beans give it a meaty
> quality. I'm not above using TVP, but for chili it just gets in the
> way. Also don't be afraid of carrots, corn, zuchinni and other
> veggies. Add the extra veggies about 15 to 30 minutes before you
> serve it. (With plain yoghurt and/or cheese and tortilla chips if you
> like)
> Lynn in Fargo

using black beans is important if you don't use meat. don't know how it
flies in texas, though, where any kind of beans (except on the side) may
get you shot.

your pal,
blake

On Sat, 22 Aug 2009 14:05:20 -0400, blake murphy
> wrote:

>On Fri, 21 Aug 2009 10:41:54 -0700 (PDT), Lynn from Fargo Ografmorffig
>wrote:
>
>> On Aug 20, 10:32*pm, zxcvbob > wrote:
>>> I made this for supper tonight. (I'll be eating it for a while cuz it
>>> made a lot.) *Sent the following recipe to DD, who is dabbling with
>>> vegetarian cooking and I think some of her roommates are Vegans:
>>>
>>> It's not quite vegetarian because I used a little bit of bacon grease to
>>> sauté the onions (to use it up), and a can of beef broth and a beef
>>> bouillon cube. *Vegetable oil and vegetable bouillon would have worked
>>> almost as well and then it would have been vegan. *It's actually good!
>>>
>>> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
>>> peppers in water until soft, then blenderized them with their water, and
>>> strained out the seeds and skins. *Add the resulting chile slurry to a
>>> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
>>> chili beans, a can of diced tomatoes, and some cumin and garlic and
>>> oregano. *Begin cooking over low heat.
>>>
>>> Meanwhile, soak a big handful of texturized soy protein in a can of beef
>>> broth, then add it (broth and all) to the pot. *Add a handful of frozen
>>> corn, mostly for color, a small beef bouillon cube, and a dash of soy
>>> sauce. *Simmer for about an hour, until the yucky-looking soy protein
>>> absorbs enough juice that it starts to look like real meat and it
>>> eventually sinks. *Add a little water to replace what boiled away, and a
>>> tablespoon of cornmeal or dried masa. *Simmer another 10 minutes,
>>> stirring occasionally so it doesn't stick and burn.
>>>
>>> Notes: *All the canned ingredients were about 15 ounces each. *This was
>>> unflavored soy protein that I bought in a big cellophane bag at the
>>> Mexican grocery store, it looks like crumbled sourdough bread. *A dried
>>> ancho pepper would have helped the flavor and color a little, but it
>>> really didn't need any help. *I added salt before the hour-long simmer
>>> but that was a mistake because it almost got too salty as it cooked
>>> down. *I used 2 tbsp of rolled oats instead of the of masa because my
>>> bag of masa was moving (don't ask) :-P
>>>
>>> --
>>> Bob
>>
>> IMHO the most important ingredient in vegetarian "chili" (next to the
>> chiles) is black beans, Go ahead and add any other kind you like
>> (navy, kidney, red, pinto etc.) but the black beans give it a meaty
>> quality. I'm not above using TVP, but for chili it just gets in the
>> way. Also don't be afraid of carrots, corn, zuchinni and other
>> veggies. Add the extra veggies about 15 to 30 minutes before you
>> serve it. (With plain yoghurt and/or cheese and tortilla chips if you
>> like)
>> Lynn in Fargo
>
>using black beans is important if you don't use meat. don't know how it
>flies in texas, though, where any kind of beans (except on the side) may
>get you shot.
>
'Round these parts, it's mostly a matter of nomenclature. The word
"chili" has a specific meaning, just as the word "bean" does.
--

modom

On Aug 22, 1:05*pm, blake murphy > wrote:
> On Fri, 21 Aug 2009 10:41:54 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:
>
>
>
>
>
> > On Aug 20, 10:32*pm, zxcvbob > wrote:
> >> I made this for supper tonight. (I'll be eating it for a while cuz it
> >> made a lot.) *Sent the following recipe to DD, who is dabbling with
> >> vegetarian cooking and I think some of her roommates are Vegans:
>
> >> It's not quite vegetarian because I used a little bit of bacon grease to
> >> sauté the onions (to use it up), and a can of beef broth and a beef
> >> bouillon cube. *Vegetable oil and vegetable bouillon would have worked
> >> almost as well and then it would have been vegan. *It's actually good!
>
> >> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
> >> peppers in water until soft, then blenderized them with their water, and
> >> strained out the seeds and skins. *Add the resulting chile slurry to a
> >> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
> >> chili beans, a can of diced tomatoes, and some cumin and garlic and
> >> oregano. *Begin cooking over low heat.
>
> >> Meanwhile, soak a big handful of texturized soy protein in a can of beef
> >> broth, then add it (broth and all) to the pot. *Add a handful of frozen
> >> corn, mostly for color, a small beef bouillon cube, and a dash of soy
> >> sauce. *Simmer for about an hour, until the yucky-looking soy protein
> >> absorbs enough juice that it starts to look like real meat and it
> >> eventually sinks. *Add a little water to replace what boiled away, and a
> >> tablespoon of cornmeal or dried masa. *Simmer another 10 minutes,
> >> stirring occasionally so it doesn't stick and burn.
>
> >> Notes: *All the canned ingredients were about 15 ounces each. *This was
> >> unflavored soy protein that I bought in a big cellophane bag at the
> >> Mexican grocery store, it looks like crumbled sourdough bread. *A dried
> >> ancho pepper would have helped the flavor and color a little, but it
> >> really didn't need any help. *I added salt before the hour-long simmer
> >> but that was a mistake because it almost got too salty as it cooked
> >> down. *I used 2 tbsp of rolled oats instead of the of masa because my
> >> bag of masa was moving (don't ask) :-P
>
> >> --
> >> Bob
>
> > IMHO the most important ingredient in vegetarian "chili" (next to the
> > chiles) is black beans, *Go ahead and add any other kind you like
> > (navy, kidney, red, pinto etc.) *but the black beans give it a meaty
> > quality. *I'm not above using TVP, but for chili it just gets in the
> > way. *Also don't be afraid of carrots, corn, zuchinni and other
> > veggies. *Add the extra veggies about 15 to 30 minutes before you
> > serve it. *(With plain yoghurt and/or cheese and tortilla chips if you
> > like)
> > Lynn in Fargo
>
> using black beans is important if you don't use meat. *don't know how it
> flies in texas, though, where any kind of beans (except on the side) may
> get you shot.
>
> your pal,
> blake

If I were in Texas, I would never call it Chili. I would call it
"Spicy Vegetable Bean Soup".
Lynn in Fargo
my mama didn't raise no fools . . . 'cept my brother the Republican

"modom (palindrome guy)" > wrote in message
...
> On Sat, 22 Aug 2009 14:05:20 -0400, blake murphy
> > wrote:
>
>>On Fri, 21 Aug 2009 10:41:54 -0700 (PDT), Lynn from Fargo Ografmorffig
>>wrote:
>>
>>> On Aug 20, 10:32 pm, zxcvbob > wrote:
>>>> I made this for supper tonight. (I'll be eating it for a while cuz it
>>>> made a lot.) Sent the following recipe to DD, who is dabbling with
>>>> vegetarian cooking and I think some of her roommates are Vegans:
>>>>
>>>> It's not quite vegetarian because I used a little bit of bacon grease
>>>> to
>>>> sauté the onions (to use it up), and a can of beef broth and a beef
>>>> bouillon cube. Vegetable oil and vegetable bouillon would have worked
>>>> almost as well and then it would have been vegan. It's actually good!
>>>>
>>>> I simmered about 6 or 7 dried guajillo peppers and 6 or 7 dried "jap"
>>>> peppers in water until soft, then blenderized them with their water,
>>>> and
>>>> strained out the seeds and skins. Add the resulting chile slurry to a
>>>> sautéed chopped onion in a small stockpot, plus a can of Ranch Style or
>>>> chili beans, a can of diced tomatoes, and some cumin and garlic and
>>>> oregano. Begin cooking over low heat.
>>>>
>>>> Meanwhile, soak a big handful of texturized soy protein in a can of
>>>> beef
>>>> broth, then add it (broth and all) to the pot. Add a handful of frozen
>>>> corn, mostly for color, a small beef bouillon cube, and a dash of soy
>>>> sauce. Simmer for about an hour, until the yucky-looking soy protein
>>>> absorbs enough juice that it starts to look like real meat and it
>>>> eventually sinks. Add a little water to replace what boiled away, and a
>>>> tablespoon of cornmeal or dried masa. Simmer another 10 minutes,
>>>> stirring occasionally so it doesn't stick and burn.
>>>>
>>>> Notes: All the canned ingredients were about 15 ounces each. This was
>>>> unflavored soy protein that I bought in a big cellophane bag at the
>>>> Mexican grocery store, it looks like crumbled sourdough bread. A dried
>>>> ancho pepper would have helped the flavor and color a little, but it
>>>> really didn't need any help. I added salt before the hour-long simmer
>>>> but that was a mistake because it almost got too salty as it cooked
>>>> down. I used 2 tbsp of rolled oats instead of the of masa because my
>>>> bag of masa was moving (don't ask) :-P
>>>>
>>>> --
>>>> Bob
>>>
>>> IMHO the most important ingredient in vegetarian "chili" (next to the
>>> chiles) is black beans, Go ahead and add any other kind you like
>>> (navy, kidney, red, pinto etc.) but the black beans give it a meaty
>>> quality. I'm not above using TVP, but for chili it just gets in the
>>> way. Also don't be afraid of carrots, corn, zuchinni and other
>>> veggies. Add the extra veggies about 15 to 30 minutes before you
>>> serve it. (With plain yoghurt and/or cheese and tortilla chips if you
>>> like)
>>> Lynn in Fargo
>>
>>using black beans is important if you don't use meat. don't know how it
>>flies in texas, though, where any kind of beans (except on the side) may
>>get you shot.
>>
> 'Round these parts, it's mostly a matter of nomenclature. The word
> "chili" has a specific meaning, just as the word "bean" does.
> --
I am making chili today. That wonderful, beefy stuff with chunky browned
onions and just a leetle bit of tomato flavor, lots of garlic, lots of chili
powder, and a few dark red kidney beans. I simmer it until the ground beef
is tender and the attending gristly stuff melted. It's more like a chili
soup as I use no thickener (masa) and make it brothy. I don't really care
what anyone calls it, as long as I make it the way we like it.