On 6/3/2021 11:46 PM, dsi1 wrote:
> On Thursday, June 3, 2021 at 11:06:07 AM UTC-10, wrote:
>> On Thursday, June 3, 2021 at 8:31:49 AM UTC-4, Sheldon wrote:
>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>>> 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"?
>>> You can cut down on the price of ground meat by grinding your own, and
>>> you'll know who's in it... pork costs less than beef so grind a pork
>>> shoulder. You can buy inexpensive beef roasts for grinding. I buy
>>> shoulder pork chops when on sale and filet out the meat to grind or to
>>> fry and braise the meaty bones in #10 cans of crushed tomatoes to make
>>> fantastic tomato sauce for pasta.
>> You don't need to grind meat for chili. I've cubed both pork shoulder and beef sirloin tip, or inside round or some such, and it turned out really good.
>
> Not using ground meat seems to be the way to make real chili to me. I make it with about half a cup of Korean chili pepper powder. It gets pretty intense in color and flavor.

What's the difference between regular chili powder and the Korean
variant? I can't say that I've ever heard of it.