rebecca's pocket

I couldn't find the ancho chili, so I used a serrano instead. I cut the chilis in half before putting them into the broth, and maybe that's not what she meant. I couldn't find "spicy-style ready-ground tofu" so I marinated frozen tofu in CD's Western Hippie-Style Marinade for Tofu". For the hot chili powder, I used chipotle.

It was too spicy — it masked the other flavors. I don't think you need the peppers in the broth, and I don't think you actually need to use stock or boullion when you're cooking the beans. There are lots of other flavors added later. The tofu was disappointing: it looked hamburgerish, but didn't taste or feel like anything but tofu

• Use regular chili pepper instead of the chipotle
• Add a jalapeno to the stock if the above makes it not spicy enough
• Try tempeh instead of tofu

Once I get this to my liking, I'm looking forward to her "Chili Mole" variation.

 [ 02.10.06 ]