My Chili

I misjudged how much chili I was going to have yesterday. Ultimately it made 15 ladlefulls of chili. Each one is about what I eat on a pile of Spaghetti. The sodium, and fat is way lower than I expected. My initial idea was to make a sodium free chili. But it does not need to be, in that the sodium I did use, when divided by 15, is negligable. Like 40mg or so per serving. Plus cheese if you want a 3-way. And its awesome. I created this recipe a while back, when I was thinking about commercializing it. I was going to move to Minnesota, which had no such chili. But I am here now, and we have Goldstars all over, and several canned brands in the grocery. Some even have 1000mg per serving! Dixie Chili is at least half the sodium (450 mg) of the other brands. Mine like 40 mg! so I will not necessarily be posting the recipe for my spice mix just yet. I have so protected this recipe that even when I give the recipe out, it calls for "kevin's secret spice mix". The spice numbers went from 12 ingredients to 15 when I substituted home made chili powder for commercial. because of this, I make a ginger jar full of the spice mix and just scoop it into the pot with the tomato paste, garlic, bay leaf, meat, water, and worcestershire.

I am going to experiment with Textured Soy Protein for a vegetarian version. And that could even be in the mix!

Eating Healthy Since Feb, 2004

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