On Wed, 3 Oct 2018 14:06:46 -0700 (PDT), ImStillMags
> wrote:

>I have the first pot of chili for this season on the stove right now.
>I use my tried and true recipe and then if I want I play with it a bit.
>This time I added a small can of diced green chilis and used a can of Bush's mixed chili beans instead of the chili called for in the recipe....since it's what I had in the pantry. The canned stuff, whichever you use, adds a thickening agent to the chili that makes is come out with the perfect texture, at least to me.
>
>http://hizzoners.com/index.php/recip...s-famous-chili
>
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Made my first last week. I've had to go low sodium so:

Chili, No Salt Added

Ingredients
1 lb hamburger 300 mg sodium
2 28oz cans crushed tomatos 520 mg sodium
1 11.5oz can V-8 200 mg sodium
1 12oz bag cajun mirapoix 140 mg sodium
1 1/2 cup kidney beans
1 1/2 cup red beans
12oz bag frozen lima beans 80 mg sodium
8 tsp chili powder 640 mg sodium
1 tsp garlic powder
1 heaping tsp cumin
1 tsp oregano
2 tsp lime juice (or to taste)
Total Sodium 1880 mg per
batch
makes 12 1 cup servings 157 mg sodium per serving

It's even lower with homemade chili powder but I haven't got that
right yet.