"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.