Comments | koyaanisqatsi: chilly, chili, and chile (but not Chile)

koyaanisqatsi

chilly, chili, and chile (but not Chile)

Jan 14, 2005 16:51

Rainy today, and chillier (but still not cold except to veteran Floridians), which made my plans to cook chili today even better. Said chili came out very good indeed, even minus the corn and cocoa and bulgar, and plus a can of pintos and one of garbanzos and quite a lot of TVP and some red pepper seeds. But I've just swallowed a garbanzo bean ( Read more... )

Comments 4

coolbean98 January 14 2005, 22:04:10 UTC

Yummmmm! Why did you leave out the corn, cocoa, and bulgar? And what's TVP?

koyaanisqatsi January 14 2005, 22:17:05 UTC

I left out the cocoa mostly because I didn't have any, but also because my roommate expressed skepticism about it; I left out the corn on a whim; I left out the bulgar because I thought it was probably intended to give the chili some body in place of meat. I think I'll probably try it with the corn & cocoa next time.

TVP is textured vegetable protein, and looks a bit like ground beef.

coolbean98 January 14 2005, 22:53:12 UTC

I strongly recommend cocoa in chili! You can hardly tell it's chocolate, but it gives it a distinctly smoky quality. I'd use solid semisweet chocolate rather than powder.

I'm going to try corn next time!

Is the TVP good? Did it make it meaty? I'd like to find a good meat substitute for chili when veggie friends come over.

koyaanisqatsi January 14 2005, 23:07:55 UTC

How much semisweet chocolate would you use?

The TVP was good in it. On its own it can have sort of an unplaceable but distinctive taste, but I cooked the chili on low heat for about five hours (I think soups & chilis taste much better cooked slow).