On Fri, 04 Jun 2021 19:28:01 -0500, "cshenk"
> wrote:

>dsi1 wrote:
>
>> On Friday, June 4, 2021 at 5:36:04 AM UTC-10, Michael Trew wrote:
>> > 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.
>>
>> Depending on which brand of chili powder you use, it could contain
>> chili peppers, salt, garlic, cumin, and other kinds of seasonings.
>> Korean chili pepper powder just contains chili pepper. It comes in a
>> fine grind or an even finer grind. The color ranges from dark red to
>> brilliant red. It's fairly mild so you'd typically use a quarter to a
>> half cup of it. It's usually sold in kilos and half kilos in Korean
>> markets. It's around 8 to 12 dollars a kilo. It used to be dirt cheap
>> but it's costs a bit more these days.
>
>Yup, same stuff world wide. Prpbably not sold where he generally shops
>bu I can source it here easily.
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--
Not Dave Smith.