Steve Pope wrote:
> Miche > wrote:
>
>> Dad Fred > wrote:
>
>>> I am allergic to some food additives and wondered if anyone had any
>>> good ways of knowing what is going in the recipes I cook, ie what
>>> additives are in the ingredients etc.
>
>> Read the label.
>
> And to make things easier, don't buy processed foods. Much easier
> to read the label on a bag of pinto beans than on a can of chili.
>
> Steve

Exactly! Following your given example, and without getting into the whole
beans/no beans debate (or even the tomatoes/no tomatoes in chili debate)
please!... if the OP wants chili (with beans) to appoximate canned chili,
they should either (a) buy a bag of dried beans and read the soaking
directions and proceed from there, or (b) buy canned beans but only those
packed with water, not a bunch of added stuff. If salt is deemed a problem,
rinse the beans well in a collander prior to use. Ditto either fresh
tomatoes or canned but without added junk.

Chili powder can be made very simply. I got this from the American Heart
Association's 'Cooking Without Your Salt Shaker', published some time in the
mid-1970's and long since out of print:

Chili Powder
3 Tbs. sweet paprika
2 tsp. finely crushed oregano
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garlic powder
1/4 - 1/2 tsp. cayenne pepper (to taste)


Blend all ingredients together and store tightly sealed. Makes about 4
tablespoons; doubles easily.

Jill