Chili is another favorite. Soak two pounds of beans overnight and throw it in the slow cooker, along with six cups of water, four 8 oz. cans of tomato paste, and two 16 oz. can of tomato sauce per pound of beans. Yeah it sounds like a lot of liquid, but a lot of that will reduce.
The best seasonings are salt, pepper, garlic salt, cheyenne pepper, cumin, paprika, and seasoned salt. Cumin and paprika have the subtlest flaor add, but they do add just enough flavor to be worth it. Cheyenne pepper adds the heat. Play around with the spices until you find the mix you like. You can also add brown sugar to cut any acidic taste, but keep the addition light for diabetics.
You can add pretty much any meat into the chili as desired. As with anything else, play around with it until you find the mix you like, starting with a pound of meat. Strong-tasting meats add the most flavor, such as beef, venision, bison, sausage, or even lamb, while meats with a weaker taste, such as chicken, fish, even snake, usually just add protein. Just remember to fry it off and drain the fat off as much as possible and you should be okay.
You can also add vegetables as desired. Whole or stewed tomatoes are the best, as well as diced onions or minced garlic. Diced peppers work great, especially those that add heat. Frying off the vegetables helps bring out the flavor.
If you want more of a wet chili, such as for nachos or chili dogs, subsitute a basic roue for the beans (basically melt two cups of butter and then mix in two cups of flour) for the beans and then mix in thoroughly. Also, fry off the meat so that it is as small as possible; uncased sausage or hamburger is best for this.
The best seasonings are salt, pepper, garlic salt, cheyenne pepper, cumin, paprika, and seasoned salt. Cumin and paprika have the subtlest flaor add, but they do add just enough flavor to be worth it. Cheyenne pepper adds the heat. Play around with the spices until you find the mix you like. You can also add brown sugar to cut any acidic taste, but keep the addition light for diabetics.
You can add pretty much any meat into the chili as desired. As with anything else, play around with it until you find the mix you like, starting with a pound of meat. Strong-tasting meats add the most flavor, such as beef, venision, bison, sausage, or even lamb, while meats with a weaker taste, such as chicken, fish, even snake, usually just add protein. Just remember to fry it off and drain the fat off as much as possible and you should be okay.
You can also add vegetables as desired. Whole or stewed tomatoes are the best, as well as diced onions or minced garlic. Diced peppers work great, especially those that add heat. Frying off the vegetables helps bring out the flavor.
If you want more of a wet chili, such as for nachos or chili dogs, subsitute a basic roue for the beans (basically melt two cups of butter and then mix in two cups of flour) for the beans and then mix in thoroughly. Also, fry off the meat so that it is as small as possible; uncased sausage or hamburger is best for this.
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