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WombatCyborg posted:Anybody have a good idea for meat substitutes that work well in chili for us vegetarian goons? I want to taste a good chili in my life at some point haha. TVP is fine - don't soak it first, and add it towards the end. If you make your chili a little more soupy than normal, it'll suck up a good deal of that liquid and taste like it. You can reconstitute it in boiling water with some dark soy sauce if you want it to be more meaty, though.
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Nov 30, 2011 03:55
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I used a 1/2 bottle of Péché Mortel from Dieu De Ciel in the last batch of chili I made. It's a 9.5% imperial coffee stout, and the coffee really added to the earthiness of the chili without it being overly bitter. And then I drank the others.
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Dec 2, 2011 04:45
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It's good to love a bean.
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Dec 13, 2011 05:56
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I made this cornbread I found off tastespotting since I was bored with my old cornbread recipe, to go with the chili linked off of theyummylife (cooking for other people = don't just make your regular chili that will take their heads off with spice.) I was quite pleased with how it turned out, though I cut down on the jalapenos and didn't measure the green onions. I have better things to do with my time than measure green onions.
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Jan 18, 2012 04:14
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SYFY HYPHY posted:Don't make friends with people that hate food. It's too late now!
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Jan 18, 2012 06:42
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Cumin is essential to me but it can get overpowering - you can always fry a little extra cumin to add if you didn't get enough in the beginning, easier to put in than take out etc. etc.
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Sep 10, 2012 03:33
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Chili can't actually exist, it is only an idea
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Sep 12, 2012 03:38
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I certainly can't put a spoon in it.
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Sep 12, 2012 04:03
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Kickshaw posted:I promised my family chili next week since it's getting colder outside. Problem is, my dad won't eat meatless chili so I'm using chicken breast in it and I have no clue how to use chicken breast in chili. Do I just cook the chili as I would vegetarian chili, then poach the breasts till they shred, dice them up and brown them with the chilies I'm using, or what? If you're cooking for a largely vegetarian crowd, make the the chili ahead (it'll taste better for sitting anyway) and then braise some chicken thighs in a little of the chili liquid, shred them, and incorporate into his serving.
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Oct 7, 2012 04:23
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If he's a jerk about it, just reconstitute some TVP in a little chili liquid + water with some dark soy sauce. Oh no, you ate a vegetarian meal without dying.
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Oct 7, 2012 04:43
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cornface posted:I have been using the smoker like crazy the last two weeks, and was starting to get a backlog of leftovers, so I did the right thing and made it into chili. If it makes you feel better, I want to eat that chili like a crazy person.
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Oct 25, 2012 03:15
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Scott Bakula posted:That was nothing like what I bought. It was incredibly salty. Like maybe I ate a chili pepper then shoved a dessert spoon of salt into my mouth at the same time. If it was sambal that was aimed at the Dutch market (it got into their culture as part of the Dutch takeover of Indonesia) it tends to be saltier as the Dutch love the poo poo out of salt. Sambals vary a lot by who's making it.
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Nov 8, 2012 23:33
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I would say scotch bonnet and yeah, don't let the cute lil' pepper fool you, it's spicy. Wear gloves or wash your hands very well after handling one.
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Jan 31, 2013 05:57
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Ghost peppers are mostly heat, while chipotle and the attached adobo give a lovely smoky flavor + some heat. There's no point in some dick wagging competition regarding heat, because you can buy pure heat from the chemical man if you like.
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Feb 19, 2013 07:44
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If anything, it's better to let it sit over night.
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Feb 25, 2013 05:12
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Let's talk cornbread. I made some quick chili tonight for dinner and decided to make cornbread, because that's what you do. Couldn't find my usual recipe, so googled this one: http://southernfood.about.com/od/cornbread/r/bl51231b.htm as I was out of milk but had a surplus of buttermilk. I threw in a diced jalapeno, a tiny amount of shredded jack cheese, and some green onion because hey why not. I don't know, I was underwhelmed. It cooked fine, and the skillet was good and hot in the oven with some lard - good crust, good crumb, but overall it needed something. What recipes do you all like?
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Mar 11, 2013 02:19
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I'd chop them, reconstitute them, blend them a bit and add it along with (the end of) your aromatics in the beginning. If you let them sit in the soaking liquid you can probably just mash them up instead of blending. Try a tiny taste to gauge for heat as you never can tell just by looking.
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May 29, 2013 04:10
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It's just chili
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Apr 9, 2015 03:26
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I had meant to include a link to a discussion from 1994 about chili vs chili beans but the link checker was not having it: maybe this time. https://groups.google.com/d/msg/rec.food.cooking/Vm9jvg2Jess/j0kt0wqrzssJ
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Apr 9, 2015 04:54
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Hurt Whitey Maybe posted:Don’t know why Mark Twain didn’t stop by the Mexican grocery and get some real chili peppers. Or beans. He was busy. https://www.youtube.com/watch?v=_uIxSwvmWVM
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Nov 14, 2019 06:35
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| # ¿ May 1, 2024 19:41 |
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Why even sear meat before cooking it? It's going to cook in the stew for two hours anyways so it'll probably sear in there.
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Nov 17, 2019 07:07
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