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steve(ill) 
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 Topic: Home made Chili
Posted: 16 May 2023 at 8:59pm |
Wife makes chile and uses several cans of beans.. Each has 300- 500 mg of Sodium in it.. I would like to get rid of the sodium . I guess you can buy bags of beans, or wash the juice off the can beans..... but what do you use as the "juice".... the bags of addatives have as much sodium in them as the cans of beans..
I look at the bag and it says .. chili power , onion powder, garlic powder, salt... etc.... What do YOU use and how much to make half gallon or chili, or so ??
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Like them all, but love the "B"s.
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FloydKS
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Posted: 16 May 2023 at 9:32pm |
Not really an answer to your specific question but, I make may chili with something other than beans...sometimes... yes I use the tomatoes and the packet of chili spices but add whatever other veggie or veggies that are in the kitchen. One of my friends says I can't call it chili cause i use veggies, so for him it is veggie stew. that is what I do. I am not getting rid of all the salt but at least some.
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steve(ill)
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Posted: 16 May 2023 at 9:37pm |
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i guess thats the question.. How to get rid of the salt in the "packet of chili spice" ... i like the stew also, in addition to chile... !
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Like them all, but love the "B"s.
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wjohn
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Posted: 16 May 2023 at 10:44pm |
I was going to suggest getting cans of no salt added beans if you can't wait on dry beans. I use the canned beans more often than the dry but I'm cooking for one. Kroger should have them - not sure about Wal-mart or other places.
We always seasoned our own chili (chili powder, herbs, etc... raw ingredients). That would let you cut the sodium as much as you wanted.
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1939 B, 1940 B, 1941 WC, 1951 WD, 1952 CA, 1956 WD-45
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Jgranat
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Posted: 17 May 2023 at 4:41am |
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I make the chili here and have gone to all dried beans. I soak them overnight, then rinse and boil them for a half hour. I make my chili in the crock pot and boiling the beans warms them thru quicker than the crock pot will. I mix a quart of canned tomatoes, juice and all, a quart of tomatoe sauce, I think it is 28 oz can maybe, we buy them cheap. I blend that in crock and add my boiled beans, I put franks red hot, brown sugar in that too. I usually dice an onion and brown a pound of venison burger with that in a skillet, dump that all in too.
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Thad in AR.
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Posted: 17 May 2023 at 5:08am |
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Steve, Cumin is what gives chili it’s distinct flavor.
You can make your own seasoning with cumin as the main ingredient.
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DonDittmar
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Posted: 17 May 2023 at 6:15am |
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Toss the beans all together. Chili by definition does not have beans. Beans were added during the depression as a filler.....
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Experience is a fancy name for past mistakes. "Great moments are born from great opportunity"
1968 D15D,1962 D19D
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SteveM C/IL
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Posted: 19 May 2023 at 11:18pm |
 DonDittmar wrote:
Toss the beans all together. Chili by definition does not have beans. Beans were added during the depression as a filler..... |
Boy Don! My wife would love to know that! She cooks the bean in for me and picks them out of her bowl. She tried leaving the beans out and it sure doesn't taste right.
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nella(Pa)
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Posted: 20 May 2023 at 5:58am |
Salt free seasoning mixIngredients1 tablespoon garlic powder 1 ½ teaspoons dried basil 1 ½ teaspoons dried parsley 1 ¼ teaspoons dried savory 1 ¼ teaspoons ground thyme 1 teaspoon ground mace 1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon dried sage ¼ teaspoon cayenne pepper
Edited by nella(Pa) - 20 May 2023 at 6:00am
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BigJon1_WI
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Posted: 20 May 2023 at 6:02am |
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Get dry beans. If you don't want to wait for them to soak, get an instant pot pressure cooker and make them that way.
Edited by BigJon1_WI - 20 May 2023 at 6:03am
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Jgranat
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Posted: 20 May 2023 at 6:20am |
DonDittmar wrote:
Toss the beans all together. Chili by definition does not have beans. Beans were added during the depression as a filler..... |
I like beans in mine, but I'm not from Texas.
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DonDittmar
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Posted: 20 May 2023 at 6:58am |
I get a lot of flack up here in the great white north about beanless chili. EVERYONE up here puts beans in there chili. So much in fact if you picked them all out, you would have an empty bowl. I dont mind beans, however I did like them to the point where it hides the flavor of everything else. IMHO, everything up here is more of a thick bean soup than it is chili. Anyway, like I said I would get a ton of push back when ever I would mention a chili either with out beans, or about an 80% reduction in bean content LOL, So I did some investigating on the old GOOGLE just to find out how crazy I really am lol. This is what I found out. Chili, in its original form, by definition:
Does not include beans, once again beans were added during the depression as a filler NO Chicken NO Turkey NO Ground Beef-Beef should be cubed or strips. Pork and other game meats such as venison are OK as long as the are prepared in the same fashion as beef
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Experience is a fancy name for past mistakes. "Great moments are born from great opportunity"
1968 D15D,1962 D19D
Also 1965 Cub Loboy and 1958 JD 720 Diesel Pony Start
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Jgranat
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Posted: 20 May 2023 at 7:18am |
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I can respect wanting to adhere to definition, but if I am cutting strips of meat it will become jerky not chili. I have a very good grinder that makes big cuts into little ones. If beans and burger get left out, might as well eat tomato soup.
Do you have a recipe to offer Don?
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steve(ill)
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Posted: 20 May 2023 at 8:19am |
I looked on AMAZON and a company called "DASH" makes a Packet of "Chili Mix" and "Taco Mix" that has all the ingredients EXCEPT Salt...... They also have a couple companies that sell canned beans with NO SALT.... The "LOW SALT" beans like they sell at Wal Mart have about 50 mg of sodium.... Normal can of beans has over 500... maybe 1000 mg.
Got too many cans in stock right now, but i might try the "DASH" mix and "NO SALT" bean cans in the near future.
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Like them all, but love the "B"s.
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steve(ill)
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Posted: 20 May 2023 at 8:23am |
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Like them all, but love the "B"s.
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SteveM C/IL
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Posted: 20 May 2023 at 9:18am |
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I'm in the "no ground beef,no beans...eat tomato juice" camp....
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Jgranat
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Posted: 20 May 2023 at 11:14am |
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I know what I make gets eaten heartily by my 3 sons, we even make a pan of cornbread to serve with the meal, top that with butter and honey.....now I have to make a batch up this topic done flung a craving upon me.....
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Sherman Farms
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Posted: 20 May 2023 at 3:30pm |
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We have a family get together slash chilli cook every year for the past 34 years and my chilli wins every year because my relatives put beans other stuff for fillers.I make a five gallon pot, that includes 18 pounds of home grown beef, five pounds of onions, two large containers of chilli powder, V-8 and tomato juice,garlic powder,salt,a can of Pepsi or a little sugar,dried red peppers,cumin,every thing is put in the pot raw and about four hours cooking outside over an open on a grate and a few beers we have great chilli. Some of my cousins make a chicken based white crap they call chilli. We have about 100 people and ten pots of chilli and mine is the only that's bean free,so i win .
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Jgranat
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Posted: 20 May 2023 at 8:42pm |
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Four hours and only a few beers sounds like torture, alot like chili with no beans.
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DaveKamp
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Posted: 21 May 2023 at 1:31am |
Chili, in the north western hemisphere, is like Goulash in Eastern Europe, Beer in Northern Europe, and Whiskey just about anywhere... and SHOES in Emelda Marcos' closet.
I've had many types, my personal preference includes beans, and shredded or ground, not cubed...
---------------------------------------------------------------
But saying 'By Definition' implies that there is a valid authoritative source, but there exists no relevance, where follows no citation of source. So I'll do it:
Here's what Dictionary Brittanica has to say:
chili
(US)
noun
or British
chilli
also US
chile
/ˈtʃɪli/
plural
chilies
also
chiles
or British
chillies
Britannica Dictionary definition of CHILI
1
[count, noncount]
:
a small pepper with a very hot flavor
— called also
chili pepper
2
[noncount]
a
:
a spicy dish made of ground beef, hot peppers or chili powder, and usually beans
— called also
chili con car*ne
b
:
a similar dish made without meat
-----------------------------------
Here's what Merriam-Webster says:
Eventually, British writers settled on the original chilli, and American writers on the shortened chili.
This usage preference extends to the names of common food items and products using the chili pepper. Usually, you'll see chili con carne—referring
to a spiced stew of ground beef and minced chilies and other
ingredients (with or without beans), and whose name, literally,
translates as "chili with meat"—on American menus; in the
Spanish-influenced southwest, it might be spelled chile con carne. Chilli con carne,
on the other hand, will generally be encountered on menus in the United
Kingdom. Americans seem to have been the first to abbreviate this
dish's name as chili (as in "a bowl of chili"), which becomes established in English by the late-1800s. By mid-1900s, the chili dog—a
hot dog topped with chili con carne—is introduced and becomes a staple
of the American food vendor. Across the Pond, the chili dog isn't as
relished. -------------------------------------------------------------------------- Now... The Free Dictionary not only contains a definition, but cites a third-party definition as support:
chili Also found in: Thesaurus, Medical, Acronyms, Idioms, Encyclopedia, Wikipedia.
chil·i also chil·e or chil·li (chĭl′ē)n. pl. chil·ies also chil·es or chil·lies 1. The pungent fresh or dried fruit of any of several cultivated varieties of capsicum, used especially as a flavoring in cooking. Also called chili pepper. 2. A stew made of meat or beans (or both) and usually tomatoes, spiced with chili peppers or chili powder.
[Spanish chile, from Nahuatl chīlli.] American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved. -----------------------------------------------------------------------
And this pattern continues, so it's pretty clear here... the definitions seem to agree that Chili... in context of the 'stew' or 'soup' reference, can be with, or without meat, or beans, they ALL agree that the 'stew' or 'soup' contains chili powder(s) and peppers, but the rest of the contents (meat, beans, vegatables) are subject to variation, and I'm certain that variation changes per the locale, culture and tradition, availability of indigenous contents, etc.
----------------------------------------------------- But the OP's question was about reduction of salt in a recipie. ONE of the reasons salt appears in many soup recipies, is because of how ingredients react to it in solution. Historically, putting vegatables and fruits in highly mineralized water would result in no significant change in an ingredient's texture. Dry beans, for example, would be hard when dry, and after soaking in highly-mineralized water (i.e. from a high-calcium or high-iron well water), would remain hard and dry in the center, even after cooking. Substitute that mineralized with a 'soft' water, and the beans will absorb the moisture and soften rapidly... hence the old-time term of 'Hard' vs. 'Soft' water was demostrated by dropping several beans in a glass of water for a few hours.
IF you had some salt, though... and added it to your 'hard' water, the bean would respond to the salinity, and it would be forced to absorb the water, softening the bean considerably, and it is oftentimes this reason why you'll see sodium in MANY soup and stew mixes- the packager has no clue what water will be used, and without the sodium, the mix may wind up NOT absorbing water and cooking properly.
So the suggestion here is, if you go with dry or sodium-free, make certain your stew or chili is using SOFTENED water, so that you don't wind up with an otherwise perfect recipie, that after being cooked, is filled with crunchy, dry ingredients.
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Ten Amendments, Ten Commandments, and one Golden Rule solve most every problem. Citrus hand-cleaner with Pumice does the rest.
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Pat the Plumber CIL
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Posted: 21 May 2023 at 9:27am |
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I like tomatoes and onions in my chili. Equal amounts of dark and light kidney beans. A sweeter chili with a little bit of kick to it.
My friend doesn't like tomatoes or onions in his . Only black beans in his . His chili is greasy and thick . Point I am making is make it the way you like it . I don't have a salt or sodium issue, I have a sugar problem. Glad they make salt free seasonings and kidney beans for you guys with high blood pressure. My friends wife makes a fat,sugar free recipe that is delicious. Uses ground turkey (I know it's a sin), but cannot tell the difference. She won't allow crackers though as she says it defeats the purpose of low carb chili.
A side note , my friend Ralph cannot eat chili without a peanut butter sandwich to go with it . Claims his high school served pb sandwiches with chili on the day of the month they had chili. Seemed surprised that others don't follow. My high school never made chili. Damn good pizza though
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You only need to know 3 things to be a plumber;Crap rolls down hill,Hot is on the left and Don't bite your fingernails
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Lars(wi)
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Posted: 21 May 2023 at 11:32am |
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My wife will add cooked macaroni into the chili. I like saltines crushed and stirred into a serving bowl for me. I have had that ‘white chili’, very popular in New Mexico, and is very good tasting, has a ‘hatch green chili’ flavor to it.
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I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.
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Jgranat
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Posted: 21 May 2023 at 12:04pm |
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Our mess hall in Germany served chili-mac all the time, it was more mac-chili if you asked me. I never heard of anyone else making it, that is interesting.
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Dakota Dave
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Posted: 21 May 2023 at 6:46pm |
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I make Chili Mac reguarly. Use wolf brand original chili with beans. My mostly vegetarian daughter eats it it's about the only meat she'll eat. Home made chili I use dried beans. Pintos navy's and blacks. I get a jar of each out of the combine every year. 2 lbs ground bear in a crock pot. It's my own raised ground beef mostly ground steaks and roasts. Got to ad a little bacon grease to brown it to lean to cook without. I also use my own peppers either fresh or roasted and dried. Throw a couple pickled habenarios in with the chili peppers. Or if taking to work I bring a couple pickled ghost peppers for the hardier individuals.
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plummerscarin
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Posted: 21 May 2023 at 7:29pm |
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Home canned tomatoes. No salt
Ground venison
Green peppers, onions, mushrooms
Aldi low sodium chili seasoning. This is very similar to recipe Mom used from scratch
Pork and beans
It's what I grew up on. I added the peppers, mushrooms, Aldi mix and the venison as my bow hunting improved
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DonDittmar
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Posted: 22 May 2023 at 6:22am |
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I like ground beef in mine, I was just relaying info that I found on the web years ago. I acutally don't mind a FEW beans, but people up here put way to much in. If I don't do ground beef, I will buy "stew meat" from the local store and then 1/4 those cubes so they are much smaller and use those. Typically I add stewed tomatoes, tomato sauce, tomato paste, celery, onions-I usually shred so the pieces are really fine, brown sugar -or- I have used a small bag of frozen corn for sweetness, sometimes ill add some carrots just because I like them, but not always, and garlic powder to taste and a couple shakes of crushed red pepper to giver a little kick
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Experience is a fancy name for past mistakes. "Great moments are born from great opportunity"
1968 D15D,1962 D19D
Also 1965 Cub Loboy and 1958 JD 720 Diesel Pony Start
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shameless dude
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Posted: 23 May 2023 at 12:39am |
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I love beans!
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tadams(OH)
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Posted: 23 May 2023 at 3:02pm |
If you have sugar the only thing wores than potatoes is beans
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KJCHRIS
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Posted: 23 May 2023 at 7:21pm |
Hy Vee has Low salt diced tomatoes in 14-16 oz cans. I use a stainless pot my mom used for boiling canning jars in, not sure what it holds. My mix is 1 lb spicy breakfast sausage pan fried, then 2 lbs lean ground beef pan fried with 1 onion diced (baseball sized), 1/2 garlic bulb diced, add this to 6 cans petite diced tomatoes & 6 cans assorted beans (whatever is in cupboard) brought to low boil. ADD salt, pepper, & Watkins chili powder to taste. IF to much liquid I add a small can of tomato paste. Let simmer covered for 45-60 minutes, then let cool. I'll freeze 2 or 3 quarts the next morning to eat later. I've friends that say it's not chili, but it works for me. I used to take a full batch to work for the shop Xmas dinner, I never had any left to take home.
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HudCo
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Posted: 02 Jun 2023 at 10:10pm |
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i like every kind of bean in my chile also with some bacon and ham mixed in with beef also a few bay leaves and chopped celery
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