Fred ,'Smile Time'
Off-topic discussion. Wanna talk about corsets, pandas, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
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.
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.
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.
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.
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.
I have tried adding butter, because I did realize that it was mostly fat missing from the vegetarian chili, but it still tastes better to me with ground beef. I just want to not need it,you know.
That's big talk, Perkins.
It kind of is, since I have to work, but there's another 3 day weekend in Feb!
I could do it with ground turkey, but I'm kind of interested in using the fake meat after Laga's creamy bean soup with fake meat turned out so well.
but I'm kind of interested in using the fake meat
I use Yves Meatless Ground for JZ's veggie chili and it works very well.