"cshenk" wrote in message
...

Ophelia wrote:

> "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!

It works well in almost everything except baking where the
yeast/salt/suger trinaty is important.

===

Understood! Thanks