Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 My SO loves Two-alarm Chili- the kind that is just the spices packets and you add the rest. I used to make it with tofu, but this time I made it with Quorn. This was much faster- there was no need to cook down the tofu to get the excess moisture out. I had some Quorn tenders that I knew we were never going to eat (they are, ironically, too tough) and we also bought a bag of Quorn crumbles (more on those later.) In a large deep skillet, I cooked the entire bag of tenders in a combination of olive oil and water. After they cooled, I processed them in the food processor, until they were small but coarsely chopped. While they were cooling, I cooked half a bag of Quorn crumbles. (I also tasted them when they were cooked- they had NO FLAVOR WHATSOEVER. Creepy.) When the crumbles were cooked, I added the ground tenders to the pan and then followed the package instructions regarding the spices and tomato sauce. I added red kidney beans when the chili was done cooking. It was so delicious! My SO raved about it. Quote Link to comment Share on other sites More sharing options...
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