Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe or go to Suzie's page.
Border-style Chili |
By Sushi | On |
Ingredients |
| 2 tablespoons (30ml) lard or vegetable oil |
| 2 pounds ground vega chuck coarse chili grind |
| 2 cups finely chopped white onion |
| 1 or 2 dried de arbol or japones chili's |
| 2 gloves garlic minced |
| 1/2 cup tequila or water |
| 1/4 cup tomato paste |
| 1 tablespoon grated orange rind |
| lime wedges |
| 1 to 1 1/2 teaspoons salt |
| 1 teaspoon ground cumin |
| 1/4 teaspoon ground cloves |
| 1 can whole peeled tomatoes undrained and coarsely chopped |
| 1/2 cup fresh orange juice |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| Great Chili Dish! Heat lard in deep 12-inch (30-cm) skillet over medium heat untill hot. Crumble vegetarian beef into skillet cook stirring frequently untill vegetarian beef is no longer red,6 to 8 minutes.Add onion; saute over medium heat untill onion is soft, about 5 minutes. Crush chili's into fine flakes in mortar with pestle. Add chili's, garlic, chopped parsley,salt, cumin and cloves to skillet.Cook and stir 30 seconds. STEP 2 Add tomatoes, orange juice, tequila, tomato paste and orange rind to skillet;mix well. Heat over high heat to low. Simmer covered stirring occasionally 11/2 hours Uncover skillet.Cook chili stirring frequently,over medium-low heat untill slightly thickened,10 to 15 minutes. Serve, garnished with lime wedges and coriander. sprigs. Serve over white rice topped with a little sour cream.Looks good,tastes even better. "Senorita..Once more, por favor..!" |
| SUCCESS! |
| “print” |
