First of all, congratualtions on your win. I will try your recipe. I
must admit I think 4 tablespoons of sugar is quite a lot. But if it
works, it works! I'm looking forward to your next post cos you are so
enthusiastic!
Best wishes
Julesxx
Sent from my iPhone
On 20 Feb 2010, at 04:20, SquidBreth@aol.
> Okay. You guys are going to positively love this... and this is coming
> from your token non-vegetarian member. I went to my local library
> tonight,
> which is an amazing library with all sorts of insane programs.
>
> Don't get me started. One of the few advantages of where I live is my
> insane library that is the local hot spot. No, I'm not kidding. It
> has cool
> programs from everything for babies, toddlers, school kids, teens, and
> adults.
>
> Well, tonight it had something for my older son (8), but my 5 1/2
> year old
> was left out. So I needed to entertain him for the hour and a half
> when my
> older son's program was going on. I was allowed to bring him to an
> adult
> program (as long as I was with him), which was a chili contest.
>
> Okay... okay... here's the part you're going to love...
>
> There were eight entries into the contest. The winner? The ONLY
> vegetarian chili! Yup, that's right. When offered to both chef
> judges and
> ordinary omnivorous civilians, the hands down winner was the
> vegetarian offering.
>
> Now, tell me you're not enjoying this?
>
> Okay... here's the deal. I'm going to type in the recipe for the
> winning
> chili, the vegetarian chili. Then I'm going to type in MY recipe for
> vegetarian chili. Now, in all fairness, the winning chili was
> considered medium
> hot, whereas my version is distinctly mild. Hey, I'm trying to get my
> family to eat vegetables. They don't do hot. One thing at a time,
> okay?
> Please put aside the hotness factor and tell me which version you'd
> rather
> eat. I won't be insulted. I'm just curious. Here goes...
>
> The Winning Chili...
> Rick's Veggie Chili
>
> Ingredient:
> 1-5 habenero peppers
> 1 red onion
> 1/2 Spanish onion
> 3 cloves of garlic
> 4 tablespoons of virgin olive oil
> 6 oz. tomato paste
> 28 oz. tomato sauce
> 2 15 ox. cans of diced tomatoes
> 1 can black beans
> 1 can red kidney beans
> 1 can pink beans
> 4 tablespoons of black pepper to taste
> 2 tablespoons of chili powder to taste
> 2 tablespoons of cumin
> 4 tablespoons of sugar
> 4 carrots, grated
> 2 stalks of celery
> 1 granny smith apple
> juice of one line (optional)
> Monterey Jack cheese (optional)
>
> Preparation:
> Peel the carrots, then grate the carrots, celery, and granny smith
> apple
> in large pieces. (Don't ask... I'm copying the recipe verbatim. I
> know it
> doesn't make sense.)
>
> Dice the onions into medium size pieces. Slice the garlic into thin
> slices. Remove the seeds from the habenero pepper, slicing them into
> small
> pieces.
>
> Cooking Instructions:
> Brown the onions and garlic in the olive oil for 7-10 minutes. Do not
> over cook. Onions should be translucent. Add the grated carrots and
> celery
> -cook five more minutes. Add spices, beans, tomato sauce, and paste.
> Stir,
> and when past is dissolved, add the sugar. Add the chopped peppers to
> taste -- to determine how spicy you want the chili. Simmer for
> twenty minutes.
>
> If it's too hot (spicy) after adding the peppers, add the granny smith
> apples (to taste) to reduce the degree of spice from the peppers.
>
> Quarter the lime. Grate the Monterey Jack cheese. Apply the lime to
> taste. Sprinkle with grated cheese.
>
> That was the winning recipe. Okay... Here is my vegetarian chili.
> It's
> very mild. If mild isn't your thing, add ghost chilies or habenero
> peppers
> to your heart's content. Oh, my version is huge. So many people love
> it
> that, when I make it, I cook for a crowd and give it away. Halve or
> quarter
> this recipe for an ordinary family.
>
> Jan's Vegetarian Chili with Avocado Salsa
>
> Jan'sVegetarian Chili
> Ingredients:
> 8 medium Portobello mushroom caps, cubed
> 6 medium Yukon Gold or Russet potatoes, cubed
> 2 boxes firm tofu, cubed
> 2 teaspoons olive oil
> 1-2 medium Vidalia onion, chopped
> 1 cup chopped red bell pepper
> 2 Tablespoons sliced green onions
> 1 cup diced red bell pepper
> 2 (15 oz.) cans dark red kidney beans, drained
> 1 (15 oz.) can chickpeas/garbanzo beans, drained
> 1 (15 oz.) can black beans, drained
> 1 (15 oz.) can pinto, lima, or other beans, or black-eyed peas,
> drained
> 2 (15 oz.) can kernel corn, drained
> 1 (14 oz.) can diced tomatoes, undrained
> 3 cloves garlic, minced
> 1 cup tequila
> 1 (8 oz.) can tomato puree
> 1 (5 oz.) can chopped green chilies
> 2 Tablespoons minced jalapeno pepper
> 1 dried red chili pepper
> 1 Tablespoon chili powder
> 3/4 teaspoon salt
> 1/4 teaspoon freshly ground pepper
> 1/8 teaspoon Liquid Smoke
> 1/2 cup chopped fresh cilantro
> 1 bar seriously bitter chocolate (eg. Ghiraldi's 86% cocoa or Lindt
> bitter
> chocolate with chili -- optional)
> Garnishes:
> 6 Tablespoons sour cream
> 6 lime wedges
> baked tortilla chips
> avocado salsa (recipe to follow)
>
> Directions:
> Par boil potatoes. Saute mushrooms, pepper, and onion in oil. Simmer
> all
> ingredients in a large pot, crock pot, or Dutch oven. Cook for at
> least
> two hours (the longer, the better), stirring occasionally. Serve
> with sour
> cream, lime wedges, chips, and avocado salsa.
>
> Recipe Note:
> The longer you cook, the spicier the chili will become. That's not
> necessarily a bad thing, but you should be aware of it before
> embarking on this
> recipe. You can minimize this effect, should you wish to, by adding
> the
> spices one to two hours before you plan on serving, or by cutting
> down on the
> pepper and chilies.
>
> Avocado Salsa
> Ingredients:
> 1/2 cup finely chopped and peeled avocado
> 1/3 cup chopped and seeded tomato
> 2 Tablespoons finely chopped Vidalia onion
> 1 Tablespoon finely chopped and seeded jalapeno pepper
> 1 Tablespoon chopped fresh cilantro
> 1 Tablespoon fresh lime juice
> 1/8 teaspoon salt
>
> Directions:
> Combine all ingredients; toss mixture gently. Serve salsa immediately.
>
> So, friends... what do you think? Should I have entered?
>
> In Vino Veritas,
> *´¨) Janis Abbe
> . ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
> (¸.·´ (¸.*´ ¸.·´ `·-* *
> Oenaphile, Logophile, Ailurophile, Bibliophile
> "Great spirits have always encountered violent opposition from
> mediocre
> minds." ~Albert Einstein
> "A man hears what he wants to hear and disregards the rest." ~Paul
> Simon
> "I'd rather laugh with the sinners than cry with the saints; the
> sinners
> are much more fun." ~ Billy Joel
>
> [Non-text portions of this message have been removed]
>
>
[Non-text portions of this message have been removed]
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