I know you're convinced that a little cinnamon improves your chili.
You are incorrect on this conviction.
You put the Peeps in the chili, they make the chili taste... bad.
this post was submitted on 12 Nov 2024
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If you use cinnamon and cloves in chili, the cinnamon and cloves should be almost undetectable. The spice is meant to provide a warm undertone.
Realistically, if you want to properly experience it, forget adding cinnamon and add good quality chorizo. It has cinnamon, but brings a lot more to the table.
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"If you like beans in chili put beans in chili. If you dislike beans in chili but you dislike someone who also dislikes beans in chili more than you dislike beans in chili put beans in chili."
As a vegan it might be strange and interesting to try to replicate the "authentic" Texas Red recipes. No beans, no tomato. The basic recipe would be an almost purely pepper-based stock, probably use both Beyond Ground and diced Beyond Steak. If I recall, the most original known chili recipe called for a substantial amount of added pig fat. I'm not big on high-fat foods in the first place, so to me it's dubious whether to even include an alternative. But if I did, the most comparable choice would be coconut oil, but I avoid coconut/palm oil to the best of my ability, so probably a bit of added avocado oil would work best, though it's worth noting that Beyond products are already high in one or the other of these (avocado Beyond is best). Spices don't need to change.
But then, is that really superior chili? Sorry but midwestern bean and tomato/pepper extravaganza chili is way better, and will continue to be my main. But with some added crumbled soy curls? Gonna have to try that soon.
coconut oil and palm oil are from different plants. Are you confusing the two or is there a reason to stay away from coconut oil that I haven't heard yet?
Both health and ethics reasons. Healthwise coconut oil has even higher saturated fat levels than palm oil does, but both are quite high.
Ethics wise coconut is similarly not sustainable, at least not in terms of being yet another monoculture. I would say it's arguably not vegan because of the harm that comes to animals and their habitats because of the coconut industry.
https://www.health.harvard.edu/staying-healthy/by-the-way-doctor-is-palm-oil-good-for-you
Coconut oil is high in saturated fats.
Also, monkeys are forced to get the last coconuts off the trees. Animals basically used as slaves.
Vegetarian for over 20 years. Most of my chili is "leftovers chili". It's about the flavor more than the ingredients. I suppose it's more of a chili flavored goulash technically.
Usually starting with black beans, chick peas, tomatoes, peppers and chili spices. Then whatever leftovers I don't want to eat get chopped up and added. My favorite leftover is old French fries because they never reheat right anyway. Also a great way to use up produce that is going bad but not yet unsafe to eat.
I've never tried it, but I bet TVP would work pretty well in chili as a substitute for meat, at least texturewise.
I make chili for work once a quarter or so. I make two batches, one Vegan, one Fantastic (ok kidding)
Yes, you can use just about any meat substitute they are all fantastic. Slices of seitan, TVP, Small chunks of drained and pressed low moisture tofu, morning star sausage. The spices destroy any of the finer flavors, so you're just in it for the texture you really can't go wrong because the only no-no is gristle.
Before the meat alternatives got decent in the past few years, I always just made both batches with beans.
That's where the soy curls come in. TVP would be a nice addition, but I lean more in favor of a whole-foods approach. TVP = chemically stripped soy, mostly protein. Soy curls are the whole beans boiled and reformed into a surprizingly incredible and versatile meat alternative.
I've never tried soy curls before. Interesting.
Yup, to be honest I'm surprised that Butler's has zero direct competition. To the best of my knowledge there is no other whole-bean single-ingrediant meat substitute, all of the other closest competitors are tvp-based.
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There are various spices that go into chili that have been lost to time & grandfather's taking recipes to the grave. I'm ok with a little experimenting, but it should taste like Chili, not "Chili".
Also, there is a hard line in the sand at elbow noodles. That's Goulash.
Also, there is a hard line in the sand at elbow noodles. That's Goulash.
WHAT?! I was all the way with you, until Goulash. What horrific version of goulash are you eating that contains elbow noodles? Or even noodles at all?
American, not Hungarian.
Goulash is a common food in school lunch rooms and is like a tomato and meat sauce on elbow noodles. It's not what you're thinking goulash is, but it's quite good.
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