When trying to make this low in salt, I eliminated the chili beans, store bought spice packet and processed tomatoes (used my own no-salt home-canned tomatoes).
Ingredients:
Meat mixture:
1 1/3 pound ground hamburger meat
1/4 tsp table salt
1/2 tsp pepper
1 TBLS olive oil
Veggies:
1 bell pepper, diced
1 medium red onion, diced
1 TBLS olive oil
2 cloves garlic, diced
Chili Base:
2 Mason jars of home-canned no-salt tomatoes
6 Mason jars of water (fill up the jars after you use the tomatoes)
4 TBLS double concentrated tomato paste
Spices:
1/2 tsp black pepper
3 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper (if you don't have this, use regular black pepper)
1 tsp table salt
1 tsp cumin
2 pinches of red pepper flakes
**Mix together and set aside
Green onions for garnish!
Directions:
Heat 1 TBLS of olive oil in a pan. Add meat. Add 1/4 tsp salt and 1/2 tsp black pepper to meat. Brown and drain.
Heat the other tablespoon of olive oil in the pan. Add the bell pepper, onion, and garlic. I used a red onion for this recipe. I find that it is a little more peppery in flavor and has a nice "bite" to it. If you don't have a red onion, any onion will do. Sauté the mixture until all are tender.
Next, pour tomatoes, water, meat, and sautéed veggies into a stock pot. Bring to a boil. Add tomato paste and spices and stir for one minute. Turn down to simmer, stirring occasionally. Let the chili simmer for 30 minutes to one hour, then turn down to low. Keep on low until you serve. Garnish with green onions, if desired.
This makes approximately Eight 1 cup servings at 450 mg of sodium per serving. Enjoy!
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