Red hot chili cooking
Last year, my company held a chili cooking contest, and I submitted a chili I thought was really tasty. Despite it being vegan (which seems to disqualify things in most people's eyes, sort of like not voting for a presidential candidate because he's a Muslim terrorist for which there is, and I checked, no constitutional reason a Muslim terrorist can't be president), I entered it hoping to win.
Turns out, a vegan chili did win. Not mine. But, the trick: it was three-alarm sweet-sassy-molassy get-me-some-water-fo'-sho' habanero hot. And the winner wasn't even vegan, but he handed out sheets of paper describing what textured vegan protein is. I copied my better tasting recipe below.
This year, they are doing the same contest, but they have also added a pumpkin dessert contest. I will win this, or I will have my friends from the Weather Underground have a chat with the judges. My task has just been made that much easier since we bought this last night:
http://www.sears.com/shc/s/p_10153_12605_02241013000P?vName=Appliances&cName=Ranges&sName=Slide-In
What is particularly awesome about this model: it's discontinued in its current form, and so we purchased a convection oven with stainless steel and a warming tray for under $1000. Consumer Reports seems to particularly dig Kenmore for both overall performance and reliability, and we get it with free delivery.
Since we currently have no place to slide it into, we'll need to put a panel on the side or something. Also, the knobs are black and plastic, but we figure we can find stainless steel knobs somewhere for a somewhat reasonable price.
Serves 8
1 vegan soy hamburger
1 medium onion, chopped
1 green bell pepper, chopped
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 teaspoons chili powder
2 teaspoons sea salt
1 teaspoon black pepper
1 can (10 oz) kidney beans
1 can (10 oz) chili beans
1 can (24 oz) stewed tomatoes
In a skillet, fry the burger, onions, and bell peppers in olive oil.
Add the parsley, salt, and pepper.
In a large saucepan combine the beans, tomatoes, and chili powder. Add
the soy hamburger mixture. Simmer until the chili comes to a slow
boil, 6 minutes or so. Reduce the heat and simmer on low for 15
minutes.
Turns out, a vegan chili did win. Not mine. But, the trick: it was three-alarm sweet-sassy-molassy get-me-some-water-fo'-sho' habanero hot. And the winner wasn't even vegan, but he handed out sheets of paper describing what textured vegan protein is. I copied my better tasting recipe below.
This year, they are doing the same contest, but they have also added a pumpkin dessert contest. I will win this, or I will have my friends from the Weather Underground have a chat with the judges. My task has just been made that much easier since we bought this last night:
http://www.sears.com/shc/s/p_10153_12605_02241013000P?vName=Appliances&cName=Ranges&sName=Slide-In
What is particularly awesome about this model: it's discontinued in its current form, and so we purchased a convection oven with stainless steel and a warming tray for under $1000. Consumer Reports seems to particularly dig Kenmore for both overall performance and reliability, and we get it with free delivery.
Since we currently have no place to slide it into, we'll need to put a panel on the side or something. Also, the knobs are black and plastic, but we figure we can find stainless steel knobs somewhere for a somewhat reasonable price.
Serves 8
1 vegan soy hamburger
1 medium onion, chopped
1 green bell pepper, chopped
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 teaspoons chili powder
2 teaspoons sea salt
1 teaspoon black pepper
1 can (10 oz) kidney beans
1 can (10 oz) chili beans
1 can (24 oz) stewed tomatoes
In a skillet, fry the burger, onions, and bell peppers in olive oil.
Add the parsley, salt, and pepper.
In a large saucepan combine the beans, tomatoes, and chili powder. Add
the soy hamburger mixture. Simmer until the chili comes to a slow
boil, 6 minutes or so. Reduce the heat and simmer on low for 15
minutes.