"cshenk" wrote in message
...

Gary wrote:

> songbird wrote:
> >
> > the basic red chili recipe that i learned many years ago
> > was:
> >
> > roast red peppers, put in blender to make powder with as much
> > water as needed. if you like garlic add some cloves to this as it
> > blends. as much as you like...
> >
> > fry up some meat with a bit of fat in it. beef is what i like the
> > best so that is what i use. after some fat has been rendered add
> > a little flour to fry up with the meat.
> >
> > once the meat is browned and the flour is fried then pour the
> > chili, water and garlic blend over it and simmer until done.
> >
> > that's it.
> >
> > i don't add salt, the beef is salty enough for me.
>
> That last statement stopped me. Beef doesn't contain much sodium
> itself. You must cook low-sodium as a rule and be used to eating
> that way. A pot of meaty chili with no salt added would be very
> bland to me.

We cook low sodium here and add as needed at the table. Morton sells a
50% reduced 'Lite salt' that works well in many things.

====

I need to look for that!