*waves* Hi everyone! It’s Wednesday night, and I’m sitting here typing out this post on the fly. I realize I’ve only posted 1 bento this week, and I’m not sure if another one will appear. It’s just one of those work weeks. But that doesn’t mean I’m not cooking, or thinking of what to cook next. In fact, what I want to cook next weighs heavily on my mind because I’m not totally sure how to accomplish it.
Dottie's Tru Blue Cafe (San Francisco)*
I’m a huge fan of Diners, Drive-Ins and Dives on the Food Network. This is the exact sort of vacation I’d love to take. To visit the places where the locals prefer to eat. It’s become one of my favorite food shows to watch. I’m just a basic, Louisiana girl at heart (no big surprise there!) This show appeals to my basic, down home nature.
Recently, I caught an episode featuring a restaurant in San Francisco: Dottie’s True Blue Cafe. Even though I’m a fan of the show and enjoy watching how the featured restaurant owners achieve some of their creations, none have affected me like watching the segment on Dottie’s. I have never had such a visceral reaction of “OH MY GOODNESS! I WANT TO EAT THAT!” as I did when Dottie’s owner and cook spoke of his food. The pastries just looked astounding. The cornbread made me salivate thousands of miles away. But the vegetarian chili is what had me hunting for this episode so I could watch it again. Tonight, as I sat down to my quick dinner of a peanut butter sandwich and chips, I switched on my TV and scrolled through the On Demand FreeZone through my cable company. I often scroll through the Food Network offerings looking for episodes of DDD I haven’t yet seen. I was delighted to find that the episode featuring Dottie’s is currently On Demand. I played it with pen and paper ready. I watched the Dottie’s vegetarian chili segment 3 times taking notes on ingredients used, process to make, and anything other tidbit I thought important. I’m SO READY to try this chili.
My not-so-great veg chili
I’ve tried making vegetarian chili several times now. I’ve used a recipe from Bittman’s How to Make Everything Vegetarian, one from Recipezaar, another I just found on the Internet. None have really “hit the spot” for me. I so liked how the dude from Dottie’s made his that I thought, “That might just be what I’m looking for.” I just have a bit of a reservation: the potential spiciness of the dish. So, let’s talk about what he did.
On the show, red & green bell peppers, onion, fresh corn, and lots of chopped garlic cloves were sauteed in a skillet. Okay, that makes sense. I have no problem with that. Then, a whole bunch of jalepenos were thrown in. Okay, here’s where I might have a problem. But we’ll keep going instead of addressing said problem right now.
In a large pot, black beans were simmered until done. To the beans, shredded carrots & zucchini were added. Okay, that sounds AWESOME (and I’m not a real zucchini fan). To this jalepeno, roasted garlic, garlic powder, salt, pepper, chili powder, cayenne, cumin, oregano, chili with adobo sauce, brown sugar, and apple cider vinegar were added. The sauteed seasonings from the skillet were added along with fresh cilantro. Everything was then simmered and cooked until deliciousness was found.
I’m going to make this with some modifications. I love well seasoned food. I do not love SPICY food. And here in lies my problem. The following ingredients give me pause: jalepenos, cayenne, and chili with adobo sauce. I’m worried this is going to be way spicier than I can handle. My question: Are these ingredients absolutely necessary do you think? Could I just add some Tony Chachere’s to give it a slight kick and go from there?
Another question: Apple Cider Vinegar. I don’t understand what it might do for the flavor profile of this dish. Do you think it is necessary (only because I want to make this and don’t feel like going to the grocery to pick this up). I’ve never seen this in any chili recipe before and am unsure why it might be there.
I love chili. I’d love to find myself a really great vegetarian chili. This is the one I want to try with modifications. Suggestions anyone? Help needed and greatly appreciated. 
I promise that if I figure out a decent recipe I like, I’ll share it!
Be the bento everyone!
*Picture courtesy of anthonyjhicks photostream on Flickr. http://www.flickr.com/photos/anthonyjhicks/ / CC BY-NC-ND 2.0
Messaging you
And thank you for all your help. You gave me alot to think about in regards to making this chili.
I think that many vegetarian chili recipes lack an umph that makes me miss the meat. It has to be seasoned well. The chiles in adobe sauce will add a great smoky flavor the chili. I don’t find them that spicy. Good luck!
I’ve eaten several version of veg chili so far (as mentioned). For me what is missing is proper spicing. Otherwise, I’m not finding I really miss the meat so much.
I think to gain the whole chili flavor you need the chili in adobo, and some of the cayenne pepper. Roast your jalepenos first and that may tone down the fire in them. If you cook them down with your bell peppers it may neutralize the heat in them all together. I’d just modify the amounts not the flavors. Apple cider also affects the flavor. I have a recipe for shredded beef in the crock pot that tastes totally different if you leave the 1/4 cup of cider vinegar out. Just get a tiny bottle, it lasts forever, well not really but, a long time. I have a friend that makes a really good Veg-chili…. It came in 2nd in our school chili cook-off. I’ll get her recipe for you to check out.
Thanks Judith. Yvo said similar things to what you have said. Apparently, I really need to have some apple cider vinegar in my pantry.
I agree with the addition of the apple cider vinegar. You need something sour to counter the sweet of the vege’s, and some salty in there, too. The cayenne is probably the top of the heat profile, so go easy there. You could sub in smoked paprika for the smokey chilis is adobo, too.
Have you tried the veg. chili that Stephanie of http://crockpot365.blogspot.com/ did a while back? She got rave reviews for it, and I’d suspect that not only could you scale the proportions back, but you could do it on yuour cooktop if you don’t have a crockpot. Scoop up the recipe — she has a book coming out in a month or so, and you don’t want to miss the freebie.
Liz, I’ve never even heard of that website. I’m so going to go check that out. And thanks for the tip on the smoked paprika. I have paprika. I just have no idea if it would be considered smoked. How does one know?
When you find out, let me know. My papripa just says paprika on it, but I’ve heard tossed around (on blogs, TV shows, recipes, etc.) the following kinds: Hungarian sweet, Spanish, smoked, sweet, maybe hot also… I have no idea what kind mine is.
I know this is going to sound silly, but *smell* it. If it is smoked paprika, there’s a distinct smoky aroma.
Generic store bought paprika is either sweet or hot. Those you can taste to differentiate. I had to search out a specialty spice store for smoked paprika. There really is a difference, and I think it’s worth it.
I saw the same episode and thought that was a great recipe. Of course you can substitute Tony Chachere’s Creole Seasoning or our More Spice Seasoning for all of his “individual” seasonings….that is the whole focus of our product!
On the Apple Cidar Vinegar, it is necessary to balance the sweetness of all those veggies with a little acid. You could use wine as a substitute. If you do pick up the vinegar, use the extra for great dressings or on your favorite sandwich! It is a versatile ingredient.
Again thanks for mentioning Tony Chachere’s, we always love hearing from our fans!
Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s
Being from Louisiana, Tony Chachere’s is near and dear to my heart. Love the stuff.
And thank YOU for stopping by. I can’t tell you what a thrill it was to have someone from Chachere’s drop in to share their expertise!
That’s one of my favorite FTV shows, too. Though I only get to watch FTV on weekends when at my bf’s house. I should see if these are available on dvd, because I’d certainly get them. Dude hardly looks like a chef, but I love watching his actual cooking show too. I tend to trust people who look like they enjoy food more than some of those skinny chefs that are somehow popular.
As for the overly spiciness of chili, my mom has acid reflux problems and can’t handle stuff that’s too spicy, so I throw in a tablespoon of brown sugar and it tones it wayyyy down. I know, you probably don’t want to add sugar to the recipe, but it’s an idea.
I hope you share with us your findings when you get a recipe that’s yummy!
The dude at Dottie’s did use brown sugar in his chili and I plan to as well. I’m not going to use alot, but I know it will help!
In addition to the acid, apple cider vinegar gives a subtle taste I can only characterize as “warm” – it’s my secret ingredient in all sorts of sauces and chicken/egg/potato salad.
I agree with everyone who says the Apple Cider Vinegar is a little something extra that is really needed. There’s a reason that the chili is so good and so successful, it’s the little things that make the recipe outstanding.
Also, I love that show as well. My parents went to one of the places in Vermont he’s been to, they really enjoyed it. I was just jealous because they didn’t take me.
Jenn you can use a little cayenne to kick it a little but start with very small amounts until you get the amount that will sit with you. Jalepeno will work just pull out the seeds which are the really hot part. Use fresh ones and strip them as you would a bell pepper. Lots of fresh seasoning will help to give you the bulk and flavor without the meat – celery, bellpepper, onions, garlic and the kitchen sink lol. Chili powder will kick up the heat the more you add so again taste taste taste. Adding diced or cubed tomatoes will help thicken and flavor along with a tomato base. Then slap in some beans for protein. Write as you go the amounts and go to what pleases your taste buds. You are knowledgeable enough now to build your own recipe. Start with all the basics and build on it. Pureed carrots will help to add flavor and thickness too.
Triple D is one of my favorite shows. I just saw the one at Dottie’s last night (10/09/09) and loved the vegetarian chili recipe. Since I could not remember most of the ingredients I made it from what I could remember. The idea of putting apple cider vinegar in it left a question mark for me but it was actually a great idea.
This is what I had in the house and used. Adzuki beans, pinto beans, diced yellow onion, diced red/green/yellow bell peppers, shredded carrots and zucchini, diced beets, diced tomatoes, s&p, onion powder, garlic, cayenne, cumin, chili powder, splash of apple cider vinegar, 8oz tomato sauce, around 1/2 cup water.
Even though I did not have the exact ingredients it was very good! I suggest using what you have. I don’t eat spicy food so I use the heat sparingly. I start out with a little sprinkle and taste until I get the right amount.
I didn’t care for the shredded carrots so next time I will try dicing them. They didn’t seem to soften enough for me. Could be I put to many in the pot.
Hi Elizabeth! Your version sounds delicious, and I like all the different things you added to the chili. I’m working on getting the pictures together of what I did to make my version. I am going to add your comments on to the end of that post so that everyone will see them when they go to that recipe.
Thanks for stopping by and commenting. I’m going to have to give some of your suggestions a try.