[RECIPE] BF"ICFBIMOVC"OVC

[pinback]

That's right, it's time for:

Ben's Famous "I Can't Fucking Believe I'm Making Organic Vegan Chili" Organic Vegan Chili

This, I could not have foreseen. Anyway:

2 organic yellow onions
6 cloves organic garlic
4 organic serrano chiles (optional)
2 tbsp organic cumin seed, freshly ground
3 tbsp organic Worcestershire sauce
1 cup organic vegetable broth
1 28 oz can organic diced tomatoes
1 14 oz can organic garbanzo beans
1 14 oz can organic soy beans
Some salt, sugar, pepper, cayenne to taste.

- Dice and saute onions in 2 tbsp olive oil
- Chop and throw in chiles
- Mince and throw in garlic, and ground cumin, cook until garlic aromatic and cumin lightly toasted
- Throw in tomatoes, beans, broth, Worcestershire, salt, sugar, pepper, cayenne.
- Simmer covered for 20-30 minutes.
- Simmer uncovered until thickened to desired consistency.

- Be sure to serve with God-approved bread for dipping/instant dumplings.

And you know what?

It's pretty goddamn good.

(Thanks to Vitriola for the original inspiration for this dish. I would fret over my chili for hours, and then she'd make something quite similar to this, but with meat (because she is an animal-hater), and just whip it together in nothing flat, and it was better than my finely-crafted shit.)

[AArdvark]

Ezekiel 4:9 bread.....


damn, and I thought Monk's bread was too religious based.


THE
GIVE US THIS DAY OUR DAILY
AARDVARK

[Jack Straw]

organic.. onions??

I agree. Those polymer based manufactured onions just don't cut it.

[Vitriola]

Huh? I posted to this thread hours ago.

My chili is diced tomato and sauce based, with 1/2 cup or so red wine being the secret ingredient. I'd probably have it meatless with lots of cannelini beans, but I'll put in ground meat or turkey for Robb, who would probably die if he had to face a meatless meal.

[Jack Straw]

secret ingredient: 1 bottle guiness stout or beck's dark.

Turkey and beef are good, but italian sausage is boh too.

[pinback]

organic.. onions??

I agree. Those polymer based manufactured onions just don't cut it.

Do you really not understand the difference between organic- and non-organic vegetables? Or is that just pure comedy?

[Worm]

[Jack Straw]

Do you really not understand the difference between organic- and non-organic vegetables? Or is that just pure comedy?

I truly do not. I can sort of see where organic MEAT would come into play - if you're not a fan of growth hormones.

But vegetables??

Is this a California thing?

[co]

At Wegmans, the organic vegetables are the ones that are both most expensive and have the most brown spots. I say buy regular veggies and just make sure you wash the pesticides off.

[Ice Cream Jonsey]

At Wegmans, the organic vegetables are the ones that are both most expensive and have the most brown spots.

Yes. When did pesticide become this huge negative? I'm glad we live in 2006, otherwise known as the starving poor's "future." I like my fruit and vegetables* like I like my snatch: not crawling around with critters and disease.

*Before you hit the "reply" button, DAYNA, I have consumed a preposterous amount of vegetables lately, especially for a man allergic to chlorophyll.

[Vitriola]

For the last time, mayonnaise is not a vegetable, nor is anything with *corn syrup*.

[Jack Straw]

here, I fixed the recipe for ya.

That's right, it's time for:

Ben's Famous organic "I Can't Fucking Believe I'm Making Organic Vegan Chili" Organic Vegan Chili

This, I could not have foreseen. Anyway:

2 organic yellow onions
6 cloves organic garlic
4 organic serrano chiles (optional)
2 tbsp organic cumin seed, freshly ground
3 tbsp organic Worcestershire sauce
1 cup organic vegetable broth
1 28 oz can organic diced tomatoes
1 14 oz can organic garbanzo beans
1 14 oz can organic soy beans
Some organic salt, organic sugar, organic pepper, organic cayenne to taste.

- Dice and saute organic onions in 2 tbsp organic olive oil
- Chop and throw in organic chiles
- Mince and throw in organic garlic, and ground organic cumin, cook until organic garlic aromatic and organic cumin lightly toasted
- Throw in organic tomatoes, organic beans, organic broth, organic Worcestershire, organic salt, organic sugar, organic pepper,organic cayenne.
- Simmer covered for 20-30 minutes.
- Simmer uncovered until thickened to desired consistency.

[Knuckles the CLown]

Don't ever eat anything organic. It's like a secret club for nerds.

[Bugs]

Huh? I posted to this thread hours ago.

My chili is diced tomato and sauce based, with 1/2 cup or so red wine being the secret ingredient. I'd probably have it meatless with lots of cannelini beans, but I'll put in ground meat or turkey for Robb, who would probably die if he had to face a meatless meal.

What's your recipe? I'm looking for a good chili to make, and I like the idea of red wine.

[Sad Eyed Waif]

I like my fruit and vegetables* like I like my snatch: not crawling around with critters and disease.

You have a snatch?

But...I...Hunh. That explains quiet a lot, actually.

[Ice Cream Jonsey]

I like my fruit and vegetables* like I like my snatch: not crawling around with critters and disease.

You have a snatch?

But...I...Hunh. That explains quiet a lot, actually.

Get off the stage, Shecky.

[Vitriola]

What's your recipe? I'm looking for a good chili to make, and I like the idea of red wine.

Start off with onion and garlic in oil, then brown either one of those 99 cent rolls of grount turkey, or get some good ground turkey, or use ground beef. Go cheap, you can't really taste the meat anyway.

I use a crock pot, but whatever it is has to be a little big. I now pour in a large can of tomato sauce (not the family size, but the 29 oz.), 1-2 14 oz. cans of petit diced tomatoes ( I don't like large tomato chunks; if you do, use any size you want), 5 cans of different kinds of beans, usually black, kidney, pinto, white (cannelini) and those little white ones, or whatever you want.

For the flavoring, I throw in the chili powder, 1-2 tablespoons, worcestershire, 1-2 tablespoons, tablespoon hot mustard sometimes if I have any, cup of red wine, over a half bottle (I love the stuff) of La Costena hot sauce (it's the least hot but has the best taste, and the bottles are small), a good amount of Cholula or whatever hot stuff you got for heat, a little cayenne for heat, and then it's up to you on the herbs and spices, salt and pepper and all that, just do it to taste. This will come together real nice in 1-2 hours, but could be eaten right away as long as it's hot. I'm allergic to peppers, hence their omission, but add 'em if you're 'that way'.

[Ice Cream Jonsey]

Start off with onion and garlic in oil, then brown either one of those 99 cent rolls of grount turkey, or get some good ground turkey, or use ground beef. Go cheap, you can't really taste the meat anyway.

When I got my new job I suffered from "noveau riche" syndrome, or whatever the hell it's called. I threw some sirloin in or something. Don't make this mistake! Yes, you want to have a good meaty base, but you're going to taste the succulent flavor of the filet mignon. It's going to just taste like "meat."

For the flavoring, I throw in the chili powder, 1-2 tablespoons, worcestershire, 1-2 tablespoons, tablespoon hot mustard sometimes if I have any, cup of red wine, over a half bottle (I love the stuff) of La Costena hot sauce (it's the least hot but has the best taste, and the bottles are small), a good amount of Cholula or whatever hot stuff you got for heat, a little cayenne for heat, and then it's up to you on the herbs and spices, salt and pepper and all that, just do it to taste. This will come together real nice in 1-2 hours, but could be eaten right away as long as it's hot. I'm allergic to peppers, hence their omission, but add 'em if you're 'that way'.

I never liked chili till Dayna made it. I find it to be excellent. Sometimes adding some shredded cheddar or oyster crackers is a good addition as well. During the riot, we added bum's hand, but I do not recommend that in general, as those can be tough to obtain outside Military Law.

[Bugs]

For the flavoring, I throw in the chili powder, 1-2 tablespoons, worcestershire, 1-2 tablespoons, tablespoon hot mustard sometimes if I have any, cup of red wine, over a half bottle (I love the stuff) of La Costena hot sauce (it's the least hot but has the best taste, and the bottles are small), a good amount of Cholula or whatever hot stuff you got for heat, a little cayenne for heat, and then it's up to you on the herbs and spices, salt and pepper and all that, just do it to taste. This will come together real nice in 1-2 hours, but could be eaten right away as long as it's hot. I'm allergic to peppers, hence their omission, but add 'em if you're 'that way'.

Sounds good. Yeah, I'd add peppers. Canned beans are canned beans, though... It's all about the flavoring. And I like the idea of red wine and hot mustard. I think I will have a try a variation on your recipe.

One thing, though... You say 1-2 hours in a crock pot? I've always operated under the assumption that crock pot cooking takes at least 4 hours on "high", 6-8 on "low".

[Vitriola]

It takes about 2 in mine on high to get edible hot, even though it'll get hotter. But yeah, you'd be right.