I have a mix of black and pinto beans soaking right now, even as we speak.
Not going crazy with the hot spices just because it's the Super Bowl. Not making it just because it's the SB. I like to have it for the week.
The chili I make is very, very healthy. Very little salt, no fat, nice protein and vitamins. I like to eat it after practice, it's an excellent recovery meal, just add a little rice or whole grain pasta.
My secret is the tomato paste. I use more than most people do, and it makes all the difference. I like to use fresh peppers, jalapeno, green, chipotle, serrano sometimes. I use a lot of different spices, like 10 or 11, and I cook the beans to where they are soft. When the tomato paste hits your pallet, the spices combine and spread. Then it mixes with the soft beans, and forms several tastes. You have to let it sit on your pallet for a few seconds. It's multi layered.
All batches don't come out exactly as I had thought they would. And they all don't come out the same. I could wright it all down, actually measure the spices instead of eyeballing them, etc.... But this is how I have fun, why over do it?
They all come out very tasty and healthy, I consider myself more of a chef than a scientist.
So what ya'll got planned? jalapeno poppers, ribs, salty snacks...