Giant disco ball should battle it out with that thing the mythbusters built trying to make Archimedes' death ray.

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Does anyone here make vegetarian chili? I used to but now I have been making meat, and I find the veggie chii acking in flavor. I was thing of trying this recipe, but it seems crazy to only cook it for 5 minutes. Am I reading something wrong?

I make veg. chili, but I use faux meat crumbles, because I love meaty chili. Should you decide to go that route, here's my recipe:

• Bag of frozen faux ground beef crumbles (like Morningstar Farms); alternately, you can use the Smart Ground faux ground beef that's in the refrigerated section.
  
• 2 8 oz. cans chili beans (like Brooks)
  
• 1 8 oz. can other beans of your choice; I use kidney beans
  
• 2 8 oz. cans tomatoes -- diced or crushed or whatever
  
• 1 packet chili seasoning (I am lazy and don't bother to make my own mix of spices)
• I use a dollop (maybe 1/8 cup? maybe 1/4? I just pour it from the bottle) of vegetable or olive oil, because faux ground beef is really dry, since it's not a real animal product

Toss it all in a crock-pot or large pot on the stove, and cook for at least 45 minutes. If using a crock-pot, cook on med-low; if using stove, cook on medium.

It results in a chili that's meaty AND tomato-y AND beany. If you don't like any of those, my recipe is not for you.

t edit You can throw in chopped/diced onion, jalapenos, or whatever else your heart desires; I don't cook my chili with onion because I don't like it, and jalapenos -- hell no.

t edit again You can swap real ground beef for the faux -- when using real ground beef, I use between 1 and 1.5 lbs. Brown the beef before mixing all the ingredients, and drain off most but not all of the fat.

t edit one last time If you use real ground beef, don't add vegetable oil. You won't need it.

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That's big talk, Perkins.

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That seems too easy, Steph. I could probably pull that off! It sounds tasty!

You don't have to add any extra water or anything? 45 minutes seems like a long time.

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Talkyface, shhhhhhh, unless you're singing "Happy Birthday" to msbelle and showering her with vintage garments and accessories.

Sophia, Hec has been making amazing vegetarian chilis for the past few weeks, the kind where all the spices play beautifully together and it all tastes even better three days later; whenever he pops in and gets caught up, he'll have some good suggestions.

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I was thing of trying this recipe, but it seems crazy to only cook it for 5 minutes. Am I reading something wrong?

I think you're just combining cooked items at that point. Heating is probably all you need to do.

I make veg. chili, but I use faux meat crumbles, because I love meaty chili.

I'm searching for one with some fat in it. It's fake MEAT, people, put some fat in it.

Signed, One-Hundred-Percent-Fat-Free!-Is-Nothing-To-Brag-About-When-You-Are-Faking-Meat-Duh.

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P-C, it is SO good. I should be humble, but I can't be.

Besides, the flavor comes from the fact that the chili beans are pre-spiced (I use mild because I am a wimp, but there are also canned chili beans that are hot), and the packet of chili spice.

I serve it with shredded cheddar and oyster crackers; other people throw some sour cream on top, along with chopped onion (since I don't cook it with onion), and the people who prefer it hotter than I make it just add Tabasco.

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Besides, the flavor comes from the fact that the chili beans are pre-spiced (I use mild because I am a wimp, but there are also canned chili beans that are hot), and the packet of chili spice.

I'm not sure I've had chili beans, but Safeway has these great diced tomatoes with green chilies that I would use for that recipe.

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You don't have to add any extra water or anything? 45 minutes seems like a long time.

No, because the canned tomatoes have a lot of liquid. Since it takes 2 cans, that's plenty liquid.

And 45 minutes on medium-low is just enough time for the spices to start to mingle. Honestly, it's better the next day, after it's sat in the fridge, because the spices really start to boogie.

I make veg. chili, but I use faux meat crumbles, because I love meaty chili.

I'm searching for one with some fat in it. It's fake MEAT, people, put some fat in it.

That's why I add vegetable oil. I honestly hadn't thought to do it until The Boy mentioned that the chili could be fattier.

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I'm not sure I've had chili beans

Chili beans: [link] Mild and hot.

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