.JPG) |
| Shaky cam! |
What's more delightful in the bleak midwinter than a hearty, warming bowl of chili?
The one-pot wonder (shown in the early stages above) is 90 percent vegan, yet full of that lovely umami taste from a judicious amount of meat.
I used sustainable, local ground beef - just a half pound for the entire pot, or about an ounce a serving. To coax even more richness out of the dish, I added mushrooms, which are well known in veggie circles for their meaty flavor.
Here's the "recipe," such as it is.
1 large tomato, diced
1 large orange bell pepper, sliced in rings
1 large green bell pepper, sliced in rings
1 large jalapeno pepper, seeded, sliced in rings
2 large onions, diced
3 ribs celery, diced
1 bunch green onions, sliced on the bias
1 lb button mushrooms, diced
1 can jalapenos packed in chipotle sauce
2 large cans peeled tomatoes packed in their own juice
1/2 lb local, sustainable, grass fed beef, ground
salt and pepper to taste
palm full of plain old chili powder
Add a dollop of olive oil to your heavy bottomed soup pot and brown the ground beef.
When it's almost completely brown, add the mushrooms and saute until they're also brown and have given up their liquid.
Add the onions and celery and saute for a few minutes - they should just start to pick up a little color.
Add everything else EXCEPT for the canned goods and saute for about 5 minutes - again, just to get things started.
Now crunch the tomatoes a little with your fingers and dump them in, along with the canned jalapenos.
Bring chili to a simmer and let it cook for at least 20 minutes to get the flavors going. Longer never hurt anyone... and this is excellent the 2nd and the 3rd day!
Obviously, adjust seasoning to your taste. You can add hot sauce, more chili powder, smoked paprika.... it's very much up to you.
The point is - it's chili, it's made with meat, it's delicious, and it's 90 percent vegan. For the win!
As for a picture of the completed chili? We ate it up too fast to get a shot.
The one-pot wonder (shown in the early stages above) is 90 percent vegan, yet full of that lovely umami taste from a judicious amount of meat.
I used sustainable, local ground beef - just a half pound for the entire pot, or about an ounce a serving. To coax even more richness out of the dish, I added mushrooms, which are well known in veggie circles for their meaty flavor.
Here's the "recipe," such as it is.
1 large tomato, diced
1 large orange bell pepper, sliced in rings
1 large green bell pepper, sliced in rings
1 large jalapeno pepper, seeded, sliced in rings
2 large onions, diced
3 ribs celery, diced
1 bunch green onions, sliced on the bias
1 lb button mushrooms, diced
1 can jalapenos packed in chipotle sauce
2 large cans peeled tomatoes packed in their own juice
1/2 lb local, sustainable, grass fed beef, ground
salt and pepper to taste
palm full of plain old chili powder
Add a dollop of olive oil to your heavy bottomed soup pot and brown the ground beef.
When it's almost completely brown, add the mushrooms and saute until they're also brown and have given up their liquid.
Add the onions and celery and saute for a few minutes - they should just start to pick up a little color.
Add everything else EXCEPT for the canned goods and saute for about 5 minutes - again, just to get things started.
Now crunch the tomatoes a little with your fingers and dump them in, along with the canned jalapenos.
Bring chili to a simmer and let it cook for at least 20 minutes to get the flavors going. Longer never hurt anyone... and this is excellent the 2nd and the 3rd day!
Obviously, adjust seasoning to your taste. You can add hot sauce, more chili powder, smoked paprika.... it's very much up to you.
The point is - it's chili, it's made with meat, it's delicious, and it's 90 percent vegan. For the win!
As for a picture of the completed chili? We ate it up too fast to get a shot.
No comments:
Post a Comment