Chili With Jalapeno

Here’s the next pot of hot. I made it the usual way but added one Jalapeno into the mix. Whoop ass! This chili has my usual flavour, but adding that small pepper into the mix really beefed up the juice. Chili love! Wanna try a bowl? I promise to have a glass of milk handy for you! What’s your heat threshold?



Categories:Cooking, Food, Home, Photography

Tags: , , ,

9 replies

  1. I found a solution for No Salt chili. Store bought chili can have close to 3000mg of sodium per can. Oh, the label says 3.5 servings per can, but let’s be real. One can is one serving for most people.

    Your body only needs 200-300mg of sodium per day so a diet of packaged, frozen, or canned products from the grocery store is a recipe for a premature death.

    My chili is rather simple: One can each of No Salt pinto beans, black beans and kidney beans. Add Mrs. Dash Southwest Chipotle blend and your favorite brand of chili powder. (Some chili powders contain salt so read the label. Also, powders made from ground Jalapenos will have the most kick. You just have to experiment with different brands.)

    As for measurements, I can only recommend that you season for taste. Add a few shakes of Mrs. Dash, a pinch or two of chili powder … and taste. You may need to add more, or less. If you prefer a slow-cooked chili here’s a recipe from the American Heart Association:

    https://recipes.heart.org/en/recipes/tailgate-chili

    Liked by 1 person

    • You are so right, chili has too much sodium as do so many other foods today. Looking AT THE SODIUM CONTENT ON packages of most anything, I’m astounded at the sodium level . I choose lower sodium cans and such but not the items you mention. I have chronic high blood pressure, but it is well controlled.

      Like

  2. Kentuckians eat chilli with peanut butter sandwiches. Up in Cincinnati, they like to add spaghetti noodles.

    This pot looks good!

    Liked by 1 person

  3. I’ll take mine with a side of Tums.

    Liked by 1 person

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