chili that is vegetarian

Why was the vegetarian chili at ye olde Radical Rye in Madison WI so frigging good….does anyone know? This was good but it did not quite live up to that memory chili…

Do you need bread and butter with chili?  I do.  And Not cornbread, just good old whole grain sliced wheat bread with lots of butter.

This chili is tasty but thin like a broth or soup and I tend to like my chili thick….that may have to to with the bread and butter thing because I actually scoop the chili onto the corner of the bread and eat it.

You know what is nice about vegetarian chili you can add some leftover sausage or chicken the next day and have not-vegetarian chili for day two and then day 3 you add some farmer cheese and you have not-vegan chili…. but you can’t take the meat out of regular chili and make it something else.

Vegetarian red chili stock

3 oz dried ancho chilis
1) add them to warm water an let soak for 1 hour
olive oil
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped mushrooms
2) heat the olive oil and then cook the carrots, celery and mushrooms until just beginning to color
3) drain the chilis and remove stems and seeds to stockpot
1/2 tablespoon coriander seeds
1/2 teaspoon fennel seeds
1 teaspoon cumin seeds
2 small bay leaves
1 teaspoon dried oregano
3 cups of canned tomatoes with juice
1 cup of hearty red wine
2 quarts of water
4) add all of this also and bring to a boil
5) reduce to a simmer, partially cover and simmer for 1 hour
6) strain through a fine mesh strainer (push on solids to get all the juice) put the liquid in the fridge overnight
2 cups chopped onions
7) on day 2 put some olive oil in the stockpot and cook until starting to color (okay you could have included the onion in step 2 above but I forgot)
8) add in the stock and some additional water and simmer partially covered for 30-45 minutes
9) add salt and pepper to taste, strain through a fine mesh strainer (push on solids to get all the juice)
10) !!! done

Chili with Pepitas

1 cup of dried beans (mine were Roman beans that soaked all day while I was at work)
1) When you get home from work drain the bean put back  in the pot with enough vegetarian chili stock to cover by at least 1 inch. Bring to a boil and then simmer until the beans are just cooked through
3/4 cups of diced onion
1/4 cup of chopped carrots
1/4 cup of chopped celery
1 tablespoon of sliced garlic
2) Heat up some oil and cook the above until beginning to color
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon dried oregano
3) add the spices and cook for 5 minutes more
1 cup hearty red wine
4) Add wine and beans with stock and additional stock to cover. Bring to a boil, simmer for 5 to 10 minutes.
1 cup diced zucchini
1/2 cup diced fennel bulb
1/2 large poblano chile, diced
1 can diced tomatoes
5) Cook for 5-10 minutes.
6) Season with salt & pepper and some lime juice.
7) Garnish with fresh cilantro, toasted pepitas, queso fresco.

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