Good Morning Kathy,

Enjoying my morning coffee and reading through your website.

Although I've been cooking for 40 plus years, I always pick up some tips reading your blog. I was adding my kidney beans without rinsing them - so will try rinsing them. Also like the idea of your counter top colander that will sit nicely beside the stove top.

Comparing recipes, I make a "sloppier" chili since my Grandkids like to dip a whole wheat bun into the chili. They like the saucy sloppy version. I add two cans of kidney beans - one white and one red just for a bit of interest and sometimes add more tomatoes. I have never measured my spices so thanks for showing the amounts of chili powder and cumin etc.<

Chili and a bun - is my 3 1/2 year old Grandson Ethan's favorite lunch and I serve it in over-sized heavy china cups with a sturdy handle that he loves.

Thanks also for the tip about spraying the plastic containers with cooking spray before freezing the chili in them. I like the idea of filling the freezer bags so the containers are not sitting in the freezer for weeks.

I guess it's true that you never stop learning - Granmum learned some new tips.

Bye from Beth,
Calgary, Canada

Hi, Kathy, Shaula,

Stepping right up to the plate for the vegetarian substitution, There is something here in Canada that has come out in recent years, called "Veggie Ground Round." and it is manufactured by a company called Yves Veggie Cuisine  

Veggie ground round I think is made of a combination of Soya (tofu) and Gluten (Seitan or as my mother would say Satan — she hates all these "fake meats")

As a Meat substitute, this "Veggie Ground Round" has come a long long way since the 60's, when here in the West we began to get interested in meatless alternatives.

One of the ones they sell, is already flavored tex-mex, and is pretty much taco or chili ready.

I think it's an amazing subtitute, because some of my carniphobic (meat-fearing) friends won't touch the stuff because it's just to close to the real thing for comfort. Although, mind you, I doubt a commited carnivore will be fooled.

But in chili, and other dishes where ground beef is one of 5 or six very strong flavored ingredients, it might just pass unnoticed ( one can always try)

I always figure, if they have it in Canada, they must have it 25 different flavors in the USA

So take a look in a large super market that has a vegetarian section. or in health food stores. This stuff is really great, and your doctor says, "No more red meat!" then try this.

Will

I like to add chipotle sauce to my chili. You can find it in the ethnic foods aisle near the mexican foods. 

Hi Nina,
(I've been on vacation and am finally catching up with questions and comments!)
How about starting with 8 ounces of canned tomato sauce.  That should be enough to give you the consistency you are looking for!  If not add more tomato sauce!
Good luck,
Kathy

Hi mdr,

 I just google Wick Fowler’s 2 alarm chili kit and discovered that you can buy it online.

You might also want to ask the manager of your local grocery store if they can start ordering it again.  You would be surprised at how accommodating your local grocer can be!

Good Luck,
Kathy