Re: [CH] Cayenne vs Chili

Rain (rain@wwbbs.otherside.com)
Tue, 19 Jan 1999 05:53:00 GMT 

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TF>Yes, Rain, and don't forget a lot of other things in addition to oregano. Per
TF>ally I don't use oregano except as in various chile blends, or powders, as pr
TF>ded by Penderys and Penzeys. I cook CASI chilis, among other chilis. Successf
TF>CASI cooks use blends from Penderys.
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I buy a saltfree version from the neighborhood herb store; I think
it's from Frontier, but wouldn't swear to it.  It's good.  (My chili,
being vegetarian, has other ingredients containing salt, so the
additional salt in regular chili powder would be too much.)
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I posted this a long time ago, but what the heck, it's chili weather
here in the Northern Hemisphere, so I'll throw it in again.  Unlike
most chilis in vegetarian cookbooks, it's designed to taste and look
as much as possible like a good meat-and-beans chili of the
neighborhood-diner variety, only much hotter, and to have the same
mouthfeel.  I think I got real close, if I do say so myself; odd
though some of the recipe may look, it works.
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-Begin Recipe Export- QBook version 1.00.14
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Title: My bowl of red
Keywords: main dishes, soups, vegetarian
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Blenderize:
      one medium-small onion
      one stalk of celery
      two ripe medium tomatoes
in:
      good saltfree or low-salt vegetable stock
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Place in crockpot or kettle with:
      more stock as needed
      2 parts precooked but underdone pinto beans
      1 part bulghur
      1 part TVP, plain granules
      2 small or one large bay leaf
      8 or 9 good hearty splashes of mushroom soy sauce (cheap
       at Asian markets; don't omit, and if you must substitute
         regular soy, add a reconstituted shiitake mushroom and its
           soaking liquid to the blender above.)
      about 1/2 c. FRESH, NON-INSTANT black coffee
      1 to 2 tsp. epazote if you like it
      1-2 level tsp. peanut butter (won't taste like PB--just adds
          richness)
      LOTS of good chili powder, preferably saltfree since soy adds
         a fair amount of salt
      garlic to taste
      hot chiles and black pepper to taste
      1-2 tbsp. paprika
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On stovetop, simmer all till beans are tender.  Or in crockpot,
cook 2-3 hours on High and overnight on Low, stirring from the
bottom as you lower the heat.
    -- Recipe by Rain Redknife

-End Recipe Export-
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Rain
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 þ OLX 2.2 TD þ I don't *want* anything better. I want coffee. -Janeway