The results are amazingly good but for a couple of things and barely off scale. One of those things is I am low in what is called MCH which is “the average quantity of hemoglobin present in a single red blood cell.”
I have a touch of anemia. You may begin to laugh now.
It makes sense in a way: I cut down red meats two years ago to almost nothing but maybe one or two juicy steaks a quarter. All the bad stuff associated with red meat excess is in great shape according to the lab test including cholesterols so low they can almost claim minority status.
I checked online and saw that liver is a good source of iron which is what I need to fix this thing. I love me some liver and onions so that is coming. But the perfect combination of red meat and beans can also be ingested to heal my condition, but my Texan friends frown on it (actually hate it) , but there is nothing they can do:
Chili with beans…with a prescription.
I believe Old NFO will be sending me Iron supplements just so I don’t cook the “abomination” in the name of health. LOL
Chili does not have beans, so that is bean soup or stew.
That said, if it keeps you around a while longer, call it what you want in good health.
Just remember that no matter what you call it, that it still ain’t chili. 🙂
If Chili wasn’t supposed to have beans, why is it Chili con Carne (Chili with meat)? The meat is the addition, not the beans. Chili, like many working class foods was a calorie extender, a way to take the little meat you have and spread that flavor out over a bunch of bland carbohydrates. Chili is a bean stew with some meat flavoring. An all meat chili is an American luxury item that would have confused the original creators of Chili.
Does it say Chili con carne con frijoles? Didn’t think so.
The place where chili was invented, Mexico, puts beans in it.
In simple fact Texas is wrong about what chili is.
They’re wrong about a lot of things, actually. Proud of being wrong most of the time too.
“The only thing certain about the origins of chili is that it did not originate in Mexico.”
https://whatscookingamerica.net/History/Chili/ChiliHistory.htm
Born a Texan, raised (not jerked up) a Georgian, now a Tennessean by choice, and my chili has always had beans.
Eat chili as you like it, and tell everyone who bitches to go away.
What I will suggest is this book on the subject of fat, meat and health
https://www.amazon.com/Big-Fat-Surprise-Butter-Healthy/dp/1451624433/ref=sr_1_1?ie=UTF8&qid=1546546158&sr=8-1&keywords=big+fat+surprise+by+nina+teicholz
Brother, if you want I can send a chili recipe that first appeared in my family in the 1870’s, but might go back to 1847.Chili. Texas style. No beans.You serve the beans on the side with the cornbread.Let me know.
Send it… Gotta keep the Texas people happy somehow.