On 6/3/2021 1:03 AM, Michael Trew 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.Â* 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.Â* Other
> than adding a lot of beans, does anyone have useful tips on "vegetarian
> chili"?

Not chili and not "vegetarian", although you could make it so. I make a
nice spicy bean soup using black beans, red kidney, garbanzos, great
northern, navy, pinto and cut green beans. If you want it to be
vegetarian use vegetable stock/broth rather than beef. Can't guarantee
how good it will taste if you use just water or vegetable "stock".

I do sautee the onion and garlic in butter/oil. This quick fix soup
uses canned versions of all the beans. One can of each type of bean, e
water and stock to cover. Add all the herbs and spicse. Simmer on low
heat for about 2 hours.nd the

You could add canned crushed tomatoes at some point if you like.

This bean soup is nicely spiced, seasoned with ground chili seasoning,
1 tps. gruond thyme. A little ground ancho pepper and a Tbs. of liquid
Tabasco or some other hot sauce.

I thicken the soup with 1/4 cup of pearled barley added in the last 20
minutes of cooking. The soup is quite nicely spiced and filling. I
nearly always bake a skillet of cornbread to go with it. If I'm feeling
adventurous, cornmeal griddle cakes cooked on the stove top to go with.

Jill

On Fri, 4 Jun 2021 12:17:45 -0400, jmcquown >
wrote:

>On 6/3/2021 1:03 AM, Michael Trew 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"?
>
>Not chili and not "vegetarian", although you could make it so. I make a
>nice spicy bean soup using black beans, red kidney, garbanzos, great
>northern, navy, pinto and cut green beans. If you want it to be
>vegetarian use vegetable stock/broth rather than beef. Can't guarantee
>how good it will taste if you use just water or vegetable "stock".
>
>I do sautee the onion and garlic in butter/oil. This quick fix soup
>uses canned versions of all the beans. One can of each type of bean, e
>water and stock to cover. Add all the herbs and spicse. Simmer on low
>heat for about 2 hours.nd the
>
>You could add canned crushed tomatoes at some point if you like.
>
>This bean soup is nicely spiced, seasoned with ground chili seasoning,
>1 tps. gruond thyme. A little ground ancho pepper and a Tbs. of liquid
>Tabasco or some other hot sauce.
>
>I thicken the soup with 1/4 cup of pearled barley added in the last 20
>minutes of cooking. The soup is quite nicely spiced and filling. I
>nearly always bake a skillet of cornbread to go with it. If I'm feeling
>adventurous, cornmeal griddle cakes cooked on the stove top to go with.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

jmcquown wrote:

> On 6/3/2021 1:03 AM, Michael Trew 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.Â* 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.Â* Other than adding a lot of beans, does anyone have
> > useful tips on "vegetarian chili"?
>
> Not chili and not "vegetarian", although you could make it so. I
> make a nice spicy bean soup using black beans, red kidney, garbanzos,
> great northern, navy, pinto and cut green beans. If you want it to
> be vegetarian use vegetable stock/broth rather than beef. Can't
> guarantee how good it will taste if you use just water or vegetable
> "stock".
>
> I do sautee the onion and garlic in butter/oil. This quick fix soup
> uses canned versions of all the beans. One can of each type of bean,
> e water and stock to cover. Add all the herbs and spicse. Simmer on
> low heat for about 2 hours.nd the
>
> You could add canned crushed tomatoes at some point if you like.
>
> This bean soup is nicely spiced, seasoned with ground chili
> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
> Tbs. of liquid Tabasco or some other hot sauce.
>
> I thicken the soup with 1/4 cup of pearled barley added in the last
> 20 minutes of cooking. The soup is quite nicely spiced and filling.
> I nearly always bake a skillet of cornbread to go with it. If I'm
> feeling adventurous, cornmeal griddle cakes cooked on the stove top
> to go with.
>
> Jill

The butter is close enough for most vegetarians. Only the seriously
strict ones omit all dairy.

On Fri, 04 Jun 2021 19:32:04 -0500, "cshenk"
> wrote:

>jmcquown wrote:
>
>> Not chili and not "vegetarian", although you could make it so. I
>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>> great northern, navy, pinto and cut green beans. If you want it to
>> be vegetarian use vegetable stock/broth rather than beef. Can't
>> guarantee how good it will taste if you use just water or vegetable
>> "stock".
>>
>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>> uses canned versions of all the beans. One can of each type of bean,
>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>> low heat for about 2 hours.nd the
>>
>> You could add canned crushed tomatoes at some point if you like.
>>
>> This bean soup is nicely spiced, seasoned with ground chili
>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>> Tbs. of liquid Tabasco or some other hot sauce.
>>
>> I thicken the soup with 1/4 cup of pearled barley added in the last
>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>> I nearly always bake a skillet of cornbread to go with it. If I'm
>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>> to go with.
>>
>> Jill
>
>The butter is close enough for most vegetarians. Only the seriously
>strict ones omit all dairy.

Ever heard of vegans?

--
Not Dave Smith

On Sat, 05 Jun 2021 10:40:21 +1000, Dave Smith >
wrote:

>On Fri, 04 Jun 2021 19:32:04 -0500, "cshenk"
> wrote:
>
>>jmcquown wrote:
>>
>>> Not chili and not "vegetarian", although you could make it so. I
>>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>>> great northern, navy, pinto and cut green beans. If you want it to
>>> be vegetarian use vegetable stock/broth rather than beef. Can't
>>> guarantee how good it will taste if you use just water or vegetable
>>> "stock".
>>>
>>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>>> uses canned versions of all the beans. One can of each type of bean,
>>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>>> low heat for about 2 hours.nd the
>>>
>>> You could add canned crushed tomatoes at some point if you like.
>>>
>>> This bean soup is nicely spiced, seasoned with ground chili
>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>>> Tbs. of liquid Tabasco or some other hot sauce.
>>>
>>> I thicken the soup with 1/4 cup of pearled barley added in the last
>>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>>> I nearly always bake a skillet of cornbread to go with it. If I'm
>>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>>> to go with.
>>>
>>> Jill
>>
>>The butter is close enough for most vegetarians. Only the seriously
>>strict ones omit all dairy.
>
>Ever heard of vegans?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

jmcquown wrote:

> On 6/3/2021 1:03 AM, Michael Trew 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.Â* 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.Â* Other than adding a lot of beans, does anyone have
> > useful tips on "vegetarian chili"?
>
> Not chili and not "vegetarian", although you could make it so. I
> make a nice spicy bean soup using black beans, red kidney, garbanzos,
> great northern, navy, pinto and cut green beans. If you want it to
> be vegetarian use vegetable stock/broth rather than beef. Can't
> guarantee how good it will taste if you use just water or vegetable
> "stock".
>
> I do sautee the onion and garlic in butter/oil. This quick fix soup
> uses canned versions of all the beans. One can of each type of bean,
> e water and stock to cover. Add all the herbs and spicse. Simmer on
> low heat for about 2 hours.nd the
>
> You could add canned crushed tomatoes at some point if you like.
>
> This bean soup is nicely spiced, seasoned with ground chili
> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
> Tbs. of liquid Tabasco or some other hot sauce.
>
> I thicken the soup with 1/4 cup of pearled barley added in the last
> 20 minutes of cooking. The soup is quite nicely spiced and filling.
> I nearly always bake a skillet of cornbread to go with it. If I'm
> feeling adventurous, cornmeal griddle cakes cooked on the stove top
> to go with.
>
> Jill

BTW,

> > 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.Â* 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.

I don't see beef stock in there. I see it only as a comment from
another? I must be odd. I've never used stock in any chili. Just
canned tomatoes.

On Fri, 04 Jun 2021 19:36:26 -0500, "cshenk"
> wrote:

>jmcquown wrote:
>
>> On 6/3/2021 1:03 AM, Michael Trew 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"?
>>
>> Not chili and not "vegetarian", although you could make it so. I
>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>> great northern, navy, pinto and cut green beans. If you want it to
>> be vegetarian use vegetable stock/broth rather than beef. Can't
>> guarantee how good it will taste if you use just water or vegetable
>> "stock".
>>
>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>> uses canned versions of all the beans. One can of each type of bean,
>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>> low heat for about 2 hours.nd the
>>
>> You could add canned crushed tomatoes at some point if you like.
>>
>> This bean soup is nicely spiced, seasoned with ground chili
>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>> Tbs. of liquid Tabasco or some other hot sauce.
>>
>> I thicken the soup with 1/4 cup of pearled barley added in the last
>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>> I nearly always bake a skillet of cornbread to go with it. If I'm
>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>> to go with.
>>
>> Jill
>
>BTW,
>
>> > 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.
>
>I don't see beef stock in there. I see it only as a comment from
>another? I must be odd. I've never used stock in any chili. Just
>canned tomatoes.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On 6/4/2021 8:36 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 6/3/2021 1:03 AM, Michael Trew 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"?
>>
>> Not chili and not "vegetarian", although you could make it so. I
>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>> great northern, navy, pinto and cut green beans. If you want it to
>> be vegetarian use vegetable stock/broth rather than beef. Can't
>> guarantee how good it will taste if you use just water or vegetable
>> "stock".
>>
>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>> uses canned versions of all the beans. One can of each type of bean,
>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>> low heat for about 2 hours.nd the
>>
>> You could add canned crushed tomatoes at some point if you like.
>>
>> This bean soup is nicely spiced, seasoned with ground chili
>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>> Tbs. of liquid Tabasco or some other hot sauce.
>>
>> I thicken the soup with 1/4 cup of pearled barley added in the last
>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>> I nearly always bake a skillet of cornbread to go with it. If I'm
>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>> to go with.
>>
>> Jill
>
> BTW,
>
>>> 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.
>
> I don't see beef stock in there. I see it only as a comment from
> another? I must be odd. I've never used stock in any chili. Just
> canned tomatoes.

I believe that she meant the stock for the bean soup. I've never used
stock in chili either.

On Sun, 06 Jun 2021 22:42:32 -0400, Michael Trew >
wrote:

>On 6/4/2021 8:36 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 6/3/2021 1:03 AM, Michael Trew 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"?
>>>
>>> Not chili and not "vegetarian", although you could make it so. I
>>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>>> great northern, navy, pinto and cut green beans. If you want it to
>>> be vegetarian use vegetable stock/broth rather than beef. Can't
>>> guarantee how good it will taste if you use just water or vegetable
>>> "stock".
>>>
>>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>>> uses canned versions of all the beans. One can of each type of bean,
>>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>>> low heat for about 2 hours.nd the
>>>
>>> You could add canned crushed tomatoes at some point if you like.
>>>
>>> This bean soup is nicely spiced, seasoned with ground chili
>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>>> Tbs. of liquid Tabasco or some other hot sauce.
>>>
>>> I thicken the soup with 1/4 cup of pearled barley added in the last
>>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>>> I nearly always bake a skillet of cornbread to go with it. If I'm
>>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>>> to go with.
>>>
>>> Jill
>>
>> BTW,
>>
>>>> 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.
>>
>> I don't see beef stock in there. I see it only as a comment from
>> another? I must be odd. I've never used stock in any chili. Just
>> canned tomatoes.
>
>I believe that she meant the stock for the bean soup. I've never used
>stock in chili either.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS

Michael Trew wrote:

> On 6/4/2021 8:36 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 6/3/2021 1:03 AM, Michael Trew 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"?
> > >
> > > Not chili and not "vegetarian", although you could make it so. I
> > > make a nice spicy bean soup using black beans, red kidney,
> > > garbanzos, great northern, navy, pinto and cut green beans. If
> > > you want it to be vegetarian use vegetable stock/broth rather
> > > than beef. Can't guarantee how good it will taste if you use
> > > just water or vegetable "stock".
> > >
> > > I do sautee the onion and garlic in butter/oil. This quick fix
> > > soup uses canned versions of all the beans. One can of each type
> > > of bean, e water and stock to cover. Add all the herbs and
> > > spicse. Simmer on low heat for about 2 hours.nd the
> > >
> > > You could add canned crushed tomatoes at some point if you like.
> > >
> > > This bean soup is nicely spiced, seasoned with ground chili
> > > seasoning, 1 tps. gruond thyme. A little ground ancho pepper and
> > > a Tbs. of liquid Tabasco or some other hot sauce.
> > >
> > > I thicken the soup with 1/4 cup of pearled barley added in the
> > > last 20 minutes of cooking. The soup is quite nicely spiced and
> > > filling. I nearly always bake a skillet of cornbread to go with
> > > it. If I'm feeling adventurous, cornmeal griddle cakes cooked on
> > > the stove top to go with.
> > >
> > > Jill
> >
> > BTW,
> >
> > > > 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.
> >
> > I don't see beef stock in there. I see it only as a comment from
> > another? I must be odd. I've never used stock in any chili. Just
> > canned tomatoes.
>
> I believe that she meant the stock for the bean soup. I've never
> used stock in chili either.

Humm, I've never used stock for making beans either. Guess that's why
I didn't get that one.

On Mon, 07 Jun 2021 17:25:23 -0500, "cshenk"
> wrote:

>Michael Trew wrote:
>
>> On 6/4/2021 8:36 PM, cshenk wrote:
>> > jmcquown wrote:
>> >
>> > > On 6/3/2021 1:03 AM, Michael Trew 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"?
>> > >
>> > > Not chili and not "vegetarian", although you could make it so. I
>> > > make a nice spicy bean soup using black beans, red kidney,
>> > > garbanzos, great northern, navy, pinto and cut green beans. If
>> > > you want it to be vegetarian use vegetable stock/broth rather
>> > > than beef. Can't guarantee how good it will taste if you use
>> > > just water or vegetable "stock".
>> > >
>> > > I do sautee the onion and garlic in butter/oil. This quick fix
>> > > soup uses canned versions of all the beans. One can of each type
>> > > of bean, e water and stock to cover. Add all the herbs and
>> > > spicse. Simmer on low heat for about 2 hours.nd the
>> > >
>> > > You could add canned crushed tomatoes at some point if you like.
>> > >
>> > > This bean soup is nicely spiced, seasoned with ground chili
>> > > seasoning, 1 tps. gruond thyme. A little ground ancho pepper and
>> > > a Tbs. of liquid Tabasco or some other hot sauce.
>> > >
>> > > I thicken the soup with 1/4 cup of pearled barley added in the
>> > > last 20 minutes of cooking. The soup is quite nicely spiced and
>> > > filling. I nearly always bake a skillet of cornbread to go with
>> > > it. If I'm feeling adventurous, cornmeal griddle cakes cooked on
>> > > the stove top to go with.
>> > >
>> > > Jill
>> >
>> > BTW,
>> >
>> > > > 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.
>> >
>> > I don't see beef stock in there. I see it only as a comment from
>> > another? I must be odd. I've never used stock in any chili. Just
>> > canned tomatoes.
>>
>> I believe that she meant the stock for the bean soup. I've never
>> used stock in chili either.
>
>Humm, I've never used stock for making beans either. Guess that's why
>I didn't get that one.

'HUMMMMMMMMMMMMMMM' LOL..........

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On 6/7/2021 6:25 PM, cshenk wrote:
> Michael Trew wrote:
>
>> On 6/4/2021 8:36 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 6/3/2021 1:03 AM, Michael Trew 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"?
>>>>
>>>> Not chili and not "vegetarian", although you could make it so. I
>>>> make a nice spicy bean soup using black beans, red kidney,
>>>> garbanzos, great northern, navy, pinto and cut green beans. If
>>>> you want it to be vegetarian use vegetable stock/broth rather
>>>> than beef. Can't guarantee how good it will taste if you use
>>>> just water or vegetable "stock".
>>>>
>>>> I do sautee the onion and garlic in butter/oil. This quick fix
>>>> soup uses canned versions of all the beans. One can of each type
>>>> of bean, e water and stock to cover. Add all the herbs and
>>>> spicse. Simmer on low heat for about 2 hours.nd the
>>>>
>>>> You could add canned crushed tomatoes at some point if you like.
>>>>
>>>> This bean soup is nicely spiced, seasoned with ground chili
>>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and
>>>> a Tbs. of liquid Tabasco or some other hot sauce.
>>>>
>>>> I thicken the soup with 1/4 cup of pearled barley added in the
>>>> last 20 minutes of cooking. The soup is quite nicely spiced and
>>>> filling. I nearly always bake a skillet of cornbread to go with
>>>> it. If I'm feeling adventurous, cornmeal griddle cakes cooked on
>>>> the stove top to go with.
>>>>
>>>> Jill
>>>
>>> BTW,
>>>
>>>>> 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.
>>>
>>> I don't see beef stock in there. I see it only as a comment from
>>> another? I must be odd. I've never used stock in any chili. Just
>>> canned tomatoes.
>>
>> I believe that she meant the stock for the bean soup. I've never
>> used stock in chili either.
>
> Humm, I've never used stock for making beans either. Guess that's why
> I didn't get that one.
>
It's bean SOUP. I use beef stock. Even with the seasonings it would be
pretty darn bland made with just water.

Jill

On Tue, 8 Jun 2021 17:14:19 -0400, jmcquown >
wrote:

>On 6/7/2021 6:25 PM, cshenk wrote:
>> Michael Trew wrote:
>>
>>> On 6/4/2021 8:36 PM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 6/3/2021 1:03 AM, Michael Trew 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"?
>>>>>
>>>>> Not chili and not "vegetarian", although you could make it so. I
>>>>> make a nice spicy bean soup using black beans, red kidney,
>>>>> garbanzos, great northern, navy, pinto and cut green beans. If
>>>>> you want it to be vegetarian use vegetable stock/broth rather
>>>>> than beef. Can't guarantee how good it will taste if you use
>>>>> just water or vegetable "stock".
>>>>>
>>>>> I do sautee the onion and garlic in butter/oil. This quick fix
>>>>> soup uses canned versions of all the beans. One can of each type
>>>>> of bean, e water and stock to cover. Add all the herbs and
>>>>> spicse. Simmer on low heat for about 2 hours.nd the
>>>>>
>>>>> You could add canned crushed tomatoes at some point if you like.
>>>>>
>>>>> This bean soup is nicely spiced, seasoned with ground chili
>>>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and
>>>>> a Tbs. of liquid Tabasco or some other hot sauce.
>>>>>
>>>>> I thicken the soup with 1/4 cup of pearled barley added in the
>>>>> last 20 minutes of cooking. The soup is quite nicely spiced and
>>>>> filling. I nearly always bake a skillet of cornbread to go with
>>>>> it. If I'm feeling adventurous, cornmeal griddle cakes cooked on
>>>>> the stove top to go with.
>>>>>
>>>>> Jill
>>>>
>>>> BTW,
>>>>
>>>>>> 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.
>>>>
>>>> I don't see beef stock in there. I see it only as a comment from
>>>> another? I must be odd. I've never used stock in any chili. Just
>>>> canned tomatoes.
>>>
>>> I believe that she meant the stock for the bean soup. I've never
>>> used stock in chili either.
>>
>> Humm, I've never used stock for making beans either. Guess that's why
>> I didn't get that one.
>>
>It's bean SOUP. I use beef stock. Even with the seasonings it would be
>pretty darn bland made with just water.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

jmcquown wrote:

> On 6/7/2021 6:25 PM, cshenk wrote:
> > Michael Trew wrote:
> >
> > > On 6/4/2021 8:36 PM, cshenk wrote:
> > > > jmcquown wrote:
> > > >
> > > > > On 6/3/2021 1:03 AM, Michael Trew 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"?
> > > > >
> > > > > Not chili and not "vegetarian", although you could make it
> > > > > so. I make a nice spicy bean soup using black beans, red
> > > > > kidney, garbanzos, great northern, navy, pinto and cut green
> > > > > beans. If you want it to be vegetarian use vegetable
> > > > > stock/broth rather than beef. Can't guarantee how good it
> > > > > will taste if you use just water or vegetable "stock".
> > > > >
> > > > > I do sautee the onion and garlic in butter/oil. This quick
> > > > > fix soup uses canned versions of all the beans. One can of
> > > > > each type of bean, e water and stock to cover. Add all the
> > > > > herbs and spicse. Simmer on low heat for about 2 hours.nd the
> > > > >
> > > > > You could add canned crushed tomatoes at some point if you
> > > > > like.
> > > > >
> > > > > This bean soup is nicely spiced, seasoned with ground chili
> > > > > seasoning, 1 tps. gruond thyme. A little ground ancho pepper
> > > > > and a Tbs. of liquid Tabasco or some other hot sauce.
> > > > >
> > > > > I thicken the soup with 1/4 cup of pearled barley added in the
> > > > > last 20 minutes of cooking. The soup is quite nicely spiced
> > > > > and filling. I nearly always bake a skillet of cornbread to
> > > > > go with it. If I'm feeling adventurous, cornmeal griddle
> > > > > cakes cooked on the stove top to go with.
> > > > >
> > > > > Jill
> > > >
> > > > BTW,
> > > >
> > > > > > 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.
> > > >
> > > > I don't see beef stock in there. I see it only as a comment
> > > > from another? I must be odd. I've never used stock in any
> > > > chili. Just canned tomatoes.
> > >
> > > I believe that she meant the stock for the bean soup. I've never
> > > used stock in chili either.
> >
> > Humm, I've never used stock for making beans either. Guess that's
> > why I didn't get that one.
> >
> It's bean SOUP. I use beef stock. Even with the seasonings it would
> be pretty darn bland made with just water.
>
> Jill

Sorry, mine isn't bland and doesn't use stock.

On 6/8/2021 9:17 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 6/7/2021 6:25 PM, cshenk wrote:
>>> Michael Trew wrote:
>>>
>>>> On 6/4/2021 8:36 PM, cshenk wrote:
>>>>> jmcquown wrote:
>>>>>
>>>>>> On 6/3/2021 1:03 AM, Michael Trew 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"?
>>>>>>
>>>>>> Not chili and not "vegetarian", although you could make it
>>>>>> so. I make a nice spicy bean soup using black beans, red
>>>>>> kidney, garbanzos, great northern, navy, pinto and cut green
>>>>>> beans. If you want it to be vegetarian use vegetable
>>>>>> stock/broth rather than beef. Can't guarantee how good it
>>>>>> will taste if you use just water or vegetable "stock".
>>>>>>
>>>>>> I do sautee the onion and garlic in butter/oil. This quick
>>>>>> fix soup uses canned versions of all the beans. One can of
>>>>>> each type of bean, e water and stock to cover. Add all the
>>>>>> herbs and spicse. Simmer on low heat for about 2 hours.nd the
>>>>>>
>>>>>> You could add canned crushed tomatoes at some point if you
>>>>>> like.
>>>>>>
>>>>>> This bean soup is nicely spiced, seasoned with ground chili
>>>>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper
>>>>>> and a Tbs. of liquid Tabasco or some other hot sauce.
>>>>>>
>>>>>> I thicken the soup with 1/4 cup of pearled barley added in the
>>>>>> last 20 minutes of cooking. The soup is quite nicely spiced
>>>>>> and filling. I nearly always bake a skillet of cornbread to
>>>>>> go with it. If I'm feeling adventurous, cornmeal griddle
>>>>>> cakes cooked on the stove top to go with.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> BTW,
>>>>>
>>>>>>> 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.
>>>>>
>>>>> I don't see beef stock in there. I see it only as a comment
>>>>> from another? I must be odd. I've never used stock in any
>>>>> chili. Just canned tomatoes.
>>>>
>>>> I believe that she meant the stock for the bean soup. I've never
>>>> used stock in chili either.
>>>
>>> Humm, I've never used stock for making beans either. Guess that's
>>> why I didn't get that one.
>>>
>> It's bean SOUP. I use beef stock. Even with the seasonings it would
>> be pretty darn bland made with just water.
>>
>> Jill
>
> Sorry, mine isn't bland and doesn't use stock.
>
I've not made your bean soup so I cannot comment about it. I do know
mine would not be nearly as tasty if made with only water. And the
pearled barley adds a nice touch to thicken the soup. It's nice and
hearty and no, I never add tomatoes although some diced tomatoes
wouldn't be detrimental.

Jill

On 6/4/2021 12:17 PM, jmcquown wrote:
> On 6/3/2021 1:03 AM, Michael Trew 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"?
>
> Not chili and not "vegetarian", although you could make it so. I make a
> nice spicy bean soup using black beans, red kidney, garbanzos, great
> northern, navy, pinto and cut green beans. If you want it to be
> vegetarian use vegetable stock/broth rather than beef. Can't guarantee
> how good it will taste if you use just water or vegetable "stock".
>
> I do sautee the onion and garlic in butter/oil. This quick fix soup uses
> canned versions of all the beans. One can of each type of bean, e water
> and stock to cover. Add all the herbs and spicse. Simmer on low heat for
> about 2 hours.nd the
>
> You could add canned crushed tomatoes at some point if you like.
>
> This bean soup is nicely spiced, seasoned with ground chili seasoning, 1
> tps. gruond thyme. A little ground ancho pepper and a Tbs. of liquid
> Tabasco or some other hot sauce.
>
> I thicken the soup with 1/4 cup of pearled barley added in the last 20
> minutes of cooking. The soup is quite nicely spiced and filling. I
> nearly always bake a skillet of cornbread to go with it. If I'm feeling
> adventurous, cornmeal griddle cakes cooked on the stove top to go with.
>
> Jill

That sounds good! I made the chili without meat for a vegetarian friend
visiting, but it got me to wondering if I can just save money on the
meat in the future. Personally, I think meat 2-3 meals per day is too
much, and I'd like to cut back some. I'm not opposed to a meat broth,
so as long as it isn't out of a bottle from the store.

On 2021-06-07, Michael Trew > wrote:

> That sounds good! I made the chili without meat for a vegetarian friend
> visiting, but it got me to wondering if I can just save money on the
> meat in the future. Personally, I think meat 2-3 meals per day is too
> much, and I'd like to cut back some. I'm not opposed to a meat broth,
> so as long as it isn't out of a bottle from the store.

Around here, all red chili requires chile powder and powdered cumin.
Those two ingredients make "anything" taste like chili.

leo

On 7 Jun 2021 04:35:15 GMT, Leonard Blaisdell
> wrote:

>On 2021-06-07, Michael Trew > wrote:
>
>> That sounds good! I made the chili without meat for a vegetarian friend
>> visiting, but it got me to wondering if I can just save money on the
>> meat in the future. Personally, I think meat 2-3 meals per day is too
>> much, and I'd like to cut back some. I'm not opposed to a meat broth,
>> so as long as it isn't out of a bottle from the store.
>
>Around here, all red chili requires chile powder and powdered cumin.
>Those two ingredients make "anything" taste like chili.

I didn't think you'd eat anything red.

--
Not DS

On Mon, 07 Jun 2021 14:39:22 +1000, Dave Smith >
wrote:

>On 7 Jun 2021 04:35:15 GMT, Leonard Blaisdell
> wrote:
>
>>On 2021-06-07, Michael Trew > wrote:
>>
>>> That sounds good! I made the chili without meat for a vegetarian friend
>>> visiting, but it got me to wondering if I can just save money on the
>>> meat in the future. Personally, I think meat 2-3 meals per day is too
>>> much, and I'd like to cut back some. I'm not opposed to a meat broth,
>>> so as long as it isn't out of a bottle from the store.
>>
>>Around here, all red chili requires chile powder and powdered cumin.
>>Those two ingredients make "anything" taste like chili.
>
>I didn't think you'd eat anything red.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS

On 7 Jun 2021 04:35:15 GMT, Leonard Blaisdell
> wrote:

>On 2021-06-07, Michael Trew > wrote:
>
>> That sounds good! I made the chili without meat for a vegetarian friend
>> visiting, but it got me to wondering if I can just save money on the
>> meat in the future. Personally, I think meat 2-3 meals per day is too
>> much, and I'd like to cut back some. I'm not opposed to a meat broth,
>> so as long as it isn't out of a bottle from the store.
>
>Around here, all red chili requires chile powder and powdered cumin.
>Those two ingredients make "anything" taste like chili.
>
>leo
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS