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Thread: Alternative Chili

  1. #11

    ecchef's Avatar
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    I use seitan as a meat substitute. Most people can't tell. And canned chipotle peppers in adobo.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  2. #12
    Here is some tips from my way of making chili though I use 3lbs of Beef Chuck cut into 1" cubes which you can leave out. I might say I don't use beans in my chili unless it is requested. This also includes my favorite seasoning mix for chili.

    Ingredients:
    Chili Seasoning
    3 dried ancho peppers, stemmed and seeded
    2 tablespoons dried oregano
    2 tablespoons sweet paprika
    2 tablespoons whole coriander
    1 tablespoon cumin seed
    1 tablespoon chili powder

    3 tablespoons extra-virgin olive oil
    2 onions, chopped
    Kosher salt and freshly ground black pepper
    6 cloves garlic, chopped
    1 canned chipotle chile, chopped
    1/2 jalapeno pepper, chopped
    2 (28-ounce) cans whole tomatoes, hand crushed
    1 cinnamon stick
    1 teaspoon sugar
    2 tablespoons masa harina (corn meal)
    1/2 tablet Mexican chocolate (about 1 1/2 ounces)
    Grated queso fresco, for garnish (cheese)
    Cilantro leaves, for garnish
    Lime wedges, for garnish
    --
    Joe

  3. #13
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    I saw this vegan chili recipe the other day, It was posted on a website that also had my recipe posted on it. It has some coco powder in it.

    http://blog.fatfreevegan.com/2012/01...rty-chili.html

  4. #14
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    I think a lot of my chili tips I have will work with your chili. Just skip the beef part.

    http://www.dfw.com/2012/01/30/569907...hili-tips.html

  5. #15
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    Quote Originally Posted by sw2geeks View Post
    I saw this vegan chili recipe the other day, It was posted on a website that also had my recipe posted on it. It has some coco powder in it.

    http://blog.fatfreevegan.com/2012/01...rty-chili.html

    That's more or less what I did a couple weeks ago when I made vegan chili, except I added corn and used pureed and strained dried New Mexico chiles instead of chili powder.

  6. #16
    Das HandleMeister apicius9's Avatar
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    what's next? - decaffeinated coffee?

    Stefan

  7. #17
    Tomato paste.

    Hoss

  8. #18
    I'm sure you already do this, but I can't start a chili without carmelizing onions. Usually adds depth to the sauce, and an added benefit of thickening if cooked long enough. In addition to cumin, I do love freshly toasted and ground coriander seeds.

  9. #19
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    Nut paste is right, what you really want is roasted pumpkin seeds (currently having a senior moment regarding the spanish term for this) but peanut butter works. Try Dos Equus Dark. Blue corn posole (hominy) if you can get it, and yes you will taste the difference!

    Hax CLEAVERS RULE!!!

  10. #20
    Senior Member Lucretia's Avatar
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    pumpkin seeds = pepitas

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