FAQ/Help |
Calendar |
Search |
Today's Posts |
![]() |
|
Food Court General Food Talk, Recipes and Healthy Eating. |
Reply |
|
Thread Tools | Display Modes |
|
![]() |
#1 | ||
|
|||
N/A
|
I have been a chili maker most of my life with ground beef or turkey but haven't thrown a chili together for a year or so.
Last night the lightbulb went off, make a chili with the ground lamb I had in the freezer. I Like lamb a lot. So in my iron skillet I used a little coconut oil AND 1 lb ground lamb 1/2 chopped red onion 1 can low sodium diced tomatoes (lots of potassium) 1/2 can low sodium pinto bean (lots of potassium) 1 diced medium yukon potatoe with skin (lots of potassum) Added 2 open caps of cayenne AND cooked for 30-40 minutes I can't stop eating it. If one doesn't like lamb use other ground meats. |
||
![]() |
![]() |
![]() |
#2 | ||
|
|||
N/A
|
Wow, I have not made this chili in months. Guess it's time. Just made myself hungry for it.
|
||
![]() |
![]() |
![]() |
#3 | ||
|
|||
New Member
|
I loved the chili and lamb - only thing is it didn't need a cover - burned bottom of pan
brainy |
||
![]() |
![]() |
Reply |
|
|
![]() |
||||
Thread | Forum | |||
Anyone seen the dancing chili pepper | Reflex Sympathetic Dystrophy (RSD and CRPS) | |||
Mary's Lamb | Sanctuary for Spiritual Support | |||
Another lost lamb finds home | The Stumble Inn |