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If you get rid of the carrots (do you really need them? will you really miss them if they're not there?). Cut the corn quantity in half, and it will be low carb instead of low-ish ;)

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Mr. VA's low-ish carb chili. I make a giant pot all at once. Freeze some, give some away, etc. This takes a bit of planning in terms of time.....

1/2 pound dry red kidney beans 1/2 pound dry black beans 1 1/2 pounds celery, sliced thin in a food processor 1 1/2 pounds onions, sliced thin in a food processor 3 pounds ground beef 1 stick butter 1/4 cup Montreal steak spice 2 × 6 oz cans tomato paste 64 oz jug of salsa (your choice what kind, but I like to use Pace Picante) 1 pound chopped carrots ~10 sprigs fresh parsley, finely chopped ~4 springs fresh rosemary, finely chopped ~6 fresh basil leaves, finely chopped 1/3 pound corn 1/4 pound lima beans chili powder to taste

The night before, put the dry beans in a large pot, covered with water to twice the depth. Add ~1 tsp salt. Bring to a boil. Turn off heat, stir briefly, replace cover and leave overnight. Don't drain. In the morning, bring to a boil again, stir briefly, replace cover and put out of the way until you need them (~ 3 hours later).

While it sits, process the onions and celery and chop the carrots. Sometimes I add oddball vegetables in the fridge that I would otherwise toss (such as a bell pepper that is still edible, but definitely on its way out, however I find that green beans impact the flavor negatively). In a huge pot, melt the stick of butter and add the ground beef. Brown, and then add the processed celery and onions and Montreal steak spice. Cook while stirring until onions and celery are mushy - around 2 hours. Don't drain it.

Add the jug of salsa, tomato paste, rosemary, parsley, basil, and carrots and heat it through. Meanwhile, drain the beans and rinse. Then add to the pot.

Bring to a slow boil and then simmer for about 4 hours. Add corn and lima beans (frozen is fine). Stir. Continue to cook for another hour. Add chili powder or hot sauce to taste. Refrigerate overnight - it's much better the next day. -----

Putting a huge pot of boiling hot chili in your fridge might make it warm for many hours, so it's best if you can cool it somewhat before putting it in. If you immerse the pot in a sink full of cold tap water, stirring occasionally, replacing the sink water as it gets warm, you can cool the whole pot to room temp in about 30 minutes. It freezes well.

Windermere FL
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We actually joke the perfect couple for us to swing with would be one where the woman of the couple wanted to try all sorts of new restaurants with Trooper and the guy and I fucked while they were at dinner.

Louisville KY
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I consider my husband a foodie because he remembers what both of us ate for years after going to a nice restaurant.

Sheboygan Falls WI
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I consider "foodies" to be people who think about food more then average. For example driving down the road Trooper will see every restaurant and wonder what kind of food they have what is their specialty. When we went to C-bus the other week, I unpacked, put up the dance pole, freshened up. He read the list of local restaurants trying to figure out where to go eat.

Louisville KY
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Hi, I'm Seduction and I'm a foodie. I'm also a food snob. Well, I'm a snob all around :)

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Sorry, I was actually joking, but i couldn't resist.

Mcallen TX
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No, actually, she didn't! She wandered off to scrounge elsewhere while the rest of us enjoyed what was available.

Sheboygan Falls WI
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{blink blink} but, did she get her hamburguesa?

Mcallen TX
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VA, your post reminded me of another American student who was in my college program in Spain. Despite having the opportunity to try wonderfully interesting and diverse foods while overseas, she would eat nothing but hamburgers. She even asked for "una hamburguesa" at a nice restaurant in one of the quaint cities we visited, appalling both the restaurant owner and all of the students traveling with her. Ay, caramba!

Sheboygan Falls WI
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TOPIC: Recipe Sharing
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