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[Amentallica]

Any good vegetarian chili recommendations?

 

[marrec]

Any good vegetarian chili recommendations?

Not vegan right?

Just do all the stuff mentioned in this thread but with your go to meat substitute. The meat in the chili isn't necessarily essential anyway so using a soft tofu that's been scrambled and fried is totally possible. Or cube a firm tofu, whateves.

If you want to make vegan chili then... well, now that I think about it I don't use any animal byproduct in my chili besides the meat so, ya... knock yourself out.

Edit:

I've made it with Seitan before and it worked out really nice. Again, I don't think the meat is the star in chili anyway so it's possible to go wild with substitutes.

 

[MacGurcules]

Any good vegetarian chili recommendations?

I've got a coworker that uses TVP in her chili. Started doing it years ago when she was vegetarian, but just kept making it that way after she quit. Apparently, it's just like any other chili recipe, but you swap out the meat and add a little vegetable oil to make up for the lack of grease.

 

[inner-G]

I've won 2 consecutive chili cook offs at work but I'm not giving away my recipe!

Tip: Add some of your favorite salsa to easily develop complex flavor

 

[Willectro]

If you aren't adding beans to your chili, you might as well just eat at McDonalds instead.

 

[Brakke]

Always add some alcohol when cooking with tomatoes. People having been saying beer, that's chill. I usually use some fruity-ass cheap-shit red wine. You don't need a lot.

No water, all liquid should be from tomatoes breaking down.

Toss the lamb/buffalo/beef in flour before browning it. Gives you a bit of a roux to start with.

Since you'll be wanting peppers anyway, make sure to add in some celery so you make the trinity.

Save back some raw rough chopped onions to sprinkle in when you serve. Raw onions are a very different taste then the onions you've had cooking in the chili, gives the flavor a little bite and gives you something crisp in the texture.

THE ONLY TRUE CHILI COMMANDMENT (other than add beans if you feel like it):

Let chili rest overnight or an entire day before eating.

This is a true fact. I always eat a bowl night-of just because I can't resist all that smells in the house. But then I freeze down a few bowls and keep most of it for entertaining the next day.

 

[Stinkles]

If you aren't adding beans to your chili, you might as well just eat at McDonalds instead.

This is a delightful opinion. However, good chili can be enjoyed with or without beans. Personally I don't mind adding them, my daughter prefers it that way. Weirdly, my wife objects to steak or pot roast chunks, preferring the granularity of ground meat.

I don't find that they add much flavor, but they can make it stretch further, if that's a concern. I certainly won't use refried beans, because it doesn't need the extra fat and the bean paste can thicken the sauce too much for it to be predictable. I don't even use a roux since refrigerating it overnight adds plenty of body. I do add masa sometimes for flavor, rather than texture.


Also, this is one of the few dishes where you can make an absolutely excellent version without a single fresh herb or vegetable. You can go canned all the way and suffer nothing in the process.

 

[Ferrio]

Secret Chili Ingredient: Sweet Potatoes. They break down in the chili, makes it thicker and adds a very slight sweet note to offset the spicyness.

 

[ThePicard]

Picards Chilli

• brown off your mince or brisket (about 500g)
• brown off an onion,red peppers, chilli and garlic
• add 1 dessert spoons of cumin
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of paprika
• de-glaze with 30ml of lea and perrins
• add 1 dessert spoon of tomato sauce
• add 1-2 tins of chopped tomatoes
• add some beetroot juice until so everything is covered (if u dont have beetroot juice just use water or red wine)
• add 1 beef stock cube or slat and pepper
• add 1 tin of red kidney beans

and cook on a low - medium heat for about 2hrs or until it looks ready and the meat is very tender.

serve with home-made salsa

• tomatoes chopped in to little cube just roughly chopped into small pieces
• red, or white onoin very finely chopped
• some sweet chilii sauce
• and a little bit of olive oil
• and some salt
• u can ad coriander if u like it but i hate that green shit

I also serve it with some mashed up avocado with garlic and lemon juice and grated cheddar cheese on top,

on rice or potato or whatever u want.

 

[Brakke]

Picard where are you from? Those instructions are somehow very obviously not American. "Brown off". "Lea and Perrins" instead of "worcestershire sauce". "Tin" instead of "can".

Also sometimes I serve over cornbread or over skeddies. It's important not to settle into a chili dogma. Lots of chili styles are cool in their own special way. People get real exercised about beans/no beans but just like... use beans sometimes and skip them sometimes. Broaden your chili horizons! Cooking should be about exploring and experimenting! Recipes are for suckers! Mix your game up!

 

[ThePicard]

Picard where are you from? Those instructions are somehow very obviously not American. "Brown off". "Lea and Perrins" instead of "worcestershire sauce". "Tin" instead of "can".

Also sometimes I serve over cornbread or over skeddies. It's important not to settle into a chili dogma. Lots of chili styles are cool in their own special way. People get real exercised about beans/no beans but just like... use beans sometimes and skip them sometimes. Broaden your chili horizons! Cooking should be about exploring and experimenting! Recipes are for suckers! Mix your game up!

Iam an English man. I like corn bread, im just to lazy to cook it, rice is easier.

my measurements are there for people who cant make an educated guess for the amounts. Some people dont know how to even make beans on toast.

I have recipes in my head for all classical dishes, cos that way my results are consistent, If I want a great chilli, I know I can make one, experimentation is good, but theres no reinventing the wheel, just refining it.

 

[Sou Da]

Got mine fixed up in the crockpot right now, leaving it in the for a hour before I put in the masa.