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Chili! I never really make chili because it's chilis + meat. I don't eat meat. So it's kind of pointless. But I can't let an ICSA pass by! So, here's a chili. Step one was to make vegetable stock. Celery, carrot, onion, garlic, parsley, kombu, black pepper, coriander seed, bay leaves, and a couple old mushrooms. This was pressure cooked for about an hour.   Step two was to make cornbread. Can't have chili without cornbread.  Now we come to the chili ingredients. I picked up some TVP (textured vegetable protein) to see what it was like as a meat substitute, because I've never really bothered with it. Aside from that I've got a couple kinds of dried chilies (chilis? how do you spell the plural of 'chili'??), some tomato paste, some Mexican oregano, some cumin, some Vegemite, some coffee, some olive oil, onion, garlic, mushrooms, a habanero, and masa harina.  First step was toasting up the chiliieiesseies. Notice there are three varieties here. I added some small hot red dried chiliseses because I wanted to make sure the end result was spicy enough.  Then the toasted chilies simmered in some stock for a while.  I started blending them in the pot but it was going everywhere, as you can see.  I moved the mixture to my empty pressure cooker and blended the rest here. Chili paste complete!  Cooking the aromatics - onion, garlic, and habanero - in my dutch oven with some olive oil.  Once they are softened, I add the Mexican oregano, the cumin (freshly ground), tomato paste, and Vegemite.  Then I added the mushrooms and cooked a while. I cut the mushrooms mostly into small bits but a few into larger chunks, so I'd have a variety of textures.  Now I add the chili paste, some stock, the coffee, and the TVP. The TVP cooks very quickly - you basically just have to hydrate it.  Did I mention that last night I soaked some black beans and pinto beans then this morning before making the stock I cooked them in the pressure cooker (which takes about 5 minutes)? No, I didn't. But I did that, so now I've added the beans.  Now I've added masa harina, although you can't tell. I've also added a fuckton of salt. This definitely ate up the salt. It seemed like I could never add enough.  Done! Let's be honest - a vegan is not going to win the chili contest, so it doesn't matter how it tastes. In any case, it tastes really good! I'm honestly not the world's biggest fan of TVP's texture, because it turns out it emulates ground beef very well and I don't like the texture of ground beef in chili. I do like it in sloppy joes, though, so next time I make those, TVP is for sure going in. Anyways the TVP tastes just fine, since it tastes like everything around it. As for the "everything around it," it's pretty good! Not spicy enough - one habanero was really lowballing it, even with those dried red chilies I added for heat. No matter - still tasty. Extremely filling too. Anyways this was fun. I will finish by saying anyone who adds actual tomatoes to their chili is a heathen and is terrible. A chili is a chili if it has chilies, and mine has chilis, so mine's a chili, and yours is too, even if it has tomatoes. But it is also a travesty. Ditto if you put corn in there. Thank you and goodnight.
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Sep 25, 2017 22:13
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| # ? Apr 19, 2024 03:35 |
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Quite unorthodox, but I imagine you had a pungent kitchen that night from the seasoning you are using. End product looks very good. I would imagine the TVP just tastes like ground beef, like you said it takes on whatever it's cooked in. Nice job!
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Sep 25, 2017 22:32
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I would eat that chili.
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Sep 25, 2017 22:52
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Mr. Wiggles posted:I would eat that chili.
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Sep 25, 2017 22:58
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nice 1, glad it was a juke
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Sep 26, 2017 00:05
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I am constitutionally against TVP, and I would still eat that chili, it looks tasty!
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Sep 26, 2017 06:06
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Your chili looks awesome! Great work, TC.
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Sep 26, 2017 12:15
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That looks and sounds fantastic - great job! It has given me a dilemma though. I really want to make it for a vegan friend (and me!). I would love you forever if you could throw up a rough amounts/times recipe. I fully understand if that's a pain in the arse though and will have to use my (not great) eye-balling skills instead. Definitely a couple of ingredients that will be tricky to find in the UK so time to fire up the old Amazon etc. I suppose. And I also don't have a pressure cooker but am sure I can adjust. Although I haven't had it in years, I used to like TVP, but my mind immediately went to Quorn Mince as that's never let me down for vegetarian stuff and works the same way as a flavour-taker. They have been doing a lot of their range as vegan recently but it turns out the mince is one of the things that still has egg - boo!  Question: I love chili and I love coffee but have never used the latter in the former (or the former in the latter!). I presume it adds some kind of undertone that you'd only notice by its absence rather than make your chili taste of coffee. Is that right? Anyway, I'm waffling. Cool entry and you should crosspost to the (your) vegan thread 
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Sep 26, 2017 15:08
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franco posted:It has given me a dilemma though. I really want to make it for a vegan friend (and me!). I would love you forever if you could throw up a rough amounts/times recipe. I fully understand if that's a pain in the arse though and will have to use my (not great) eye-balling skills instead. Definitely a couple of ingredients that will be tricky to find in the UK so time to fire up the old Amazon etc. I suppose. And I also don't have a pressure cooker but am sure I can adjust. I honestly have no idea how long I cooked the aromatics - 5 to 10 minutes? I'm sure someone here knows how long it takes for an onion to soften. I used a large clove of garlic, about one and a half onions, and one habanero. I probably used about 1 to 2 teaspoons Mexican oregano and ground cumin, about 2 tablespoons tomato paste, and about one teaspoon vegemite. I used 8 ounces of mushrooms. No idea how long that all cooked. Probably 10 minutes. The TVP cooked basically immediately, although I probably cooked it for a few minutes before adding the beans. I added about 2 tablespoons of masa harina. Tooooons of salt. I probably added about one tablespoon of coffee. If I were making it again, I would make it hotter and sweeter, which would mean another habanero and some jalapenos. There are other things you could do to make it sweeter too, especially if you don't want more heat. franco posted:Question: I love chili and I love coffee but have never used the latter in the former (or the former in the latter!). I presume it adds some kind of undertone that you'd only notice by its absence rather than make your chili taste of coffee. Is that right? franco posted:Anyway, I'm waffling. Cool entry and you should crosspost to the (your) vegan thread
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Sep 26, 2017 16:52
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TychoCelchuuu posted:further info Cheers for that - that helps a lot!  And fair enough on keeping that thread fake-meat free-ish.
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Sep 27, 2017 07:05
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Chili lookin' good buddy.
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Sep 27, 2017 20:00
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Yeah, I'd eat that too. And I've both made and eaten a lot of vegan chili!TychoCelchuuu posted:I've also added a fuckton of salt. This definitely ate up the salt. It seemed like I could never add enough. Blame the TVP, it typically requires a lot of salt.
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Sep 29, 2017 17:10
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In my vegetarian days I used pressed tofu or seitan for the "meat" in chili. It turned out really good. TVP I could never bring myself to like no matter how it was prepared. I would eat this chili.
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Oct 1, 2017 21:12
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Honestly I think it looks great, given the opportunity I’d try it.
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Oct 15, 2017 04:57
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I actually prefer to skip the meat substitute altogether in my vegan chili and just bulk it up with beans/lentils, walnuts and bulgur wheat. ATK's version does this and it's probably the best I've made.
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Oct 15, 2017 22:25
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emotive posted:I actually prefer to skip the meat substitute altogether in my vegan chili and just bulk it up with beans/lentils, walnuts and bulgur wheat. ATK's version does this and it's probably the best I've made. What's the ATK chili
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Oct 16, 2017 09:43
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von Braun posted:What's the ATK chili I think it's this.
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Oct 16, 2017 13:43
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I don't truck with chilies that have 28oz cans of tomatoes. The only tomato I want in my chili is a bit of tomato paste.
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Oct 16, 2017 15:37
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| # ? Apr 19, 2024 03:35 |
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Looks great. You had the dried chilis, which to me is really the most important part of a chili. The meat can be good, but come on, chili is the name of the dish! I've also seen chickpeas pulsed a bit in a food processor as a good replacement for the texture of ground beef.
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Oct 17, 2017 23:43
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