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