Motomom brought up the topic of flu season. Thought I would share my flu cure recipe. Don't remember how I discovered the healing qualities, might just be in my head. Doesn't matter to me if it is or not. I believe it works, so it must be true. Lol. I say it's my ultimate survival food simply simply because it's easy, cheap and one of my most favorite meals. Not to mention that most of the ingredients I can easily grow. Vitamin content, medicinal value of some ingredients and flavor are extremely high. Word of caution though. Be careful with some of the steps. Fumes may or may not be harmful to small animals, little children or metrosexuals. Luckily I don't fall into one of those categories. Toxic fumes may be one of the healing benefits. I can't say. Last batch I made using these ingredients. Dump the cans in a large pot. Doesn't really matter what goes in. It's all pretty much filler material. It all tastes the same in the end. Pasta, rice, wheat, pumpkin, leftovers ECT. Add water. Few cups. Chop up onions and assorted peppers. I've had to tone the spice down for the family. This batch only has one hot pepper. I've used habineros before. Flavor is fantastic. Heat isn't as bad as you would think. All peppers have unique tastes. That's the reason I use different varieties. Brown and drain the meat. I used ground beef that batch. Again it's not important what meat you use. Push the meat aside then add the vegs in the middle. No idea how much garlic. Alot. Probably 1 head. Maybe more. It's never enough. Pile the meat over the vegetables. Add a large amount of chili powder. 1/3 cup 1/2 cup? Alot. You can't add too much. Cayenne powder for heat and flavor. I'll add some now, and if needed more at the end. Be careful on the cumin and salt. Skip those if your not sure how much. Add them near the end during the many taste tests. Set heat to medium low. Cover and leave alone for 20 minutes or so. If possible close the kitchen door. Open all the windows. The air will get pretty potent. I usually cook this when the family isn't home. Not kidding, its strong. Stir it up and see if the onions have turned translucent. Everything should be carmalizing nicely. If that's the right term. I usually get it a little darker than this. This is the magic stuff. With a little tweaking on this basic concept it can turn out to be spaghetti sauçe, sloppy joe mix or some damn good chilli. Add it to the simmering pot of whatever. Like I said your only going to taste chilli. My pot wasn't large enough for me to add the tomatoe paste and more water. Otherwise it would have made alot more. More is never enough. Start the tasting and tweaking. Usually more salt and cumin. I let the wife decide when enough chili and cayenne are added. Add cumin until you just start to taste it. I'll usually simmer for hours. Tasting often. Not that I need to. Just can't stop. I'm making my chili pretty mild now. For the full medical effects I believe sweating has to be incorporated. Easy enough for me to add hot sauce to my bowl. For the common cold I'm a firm believer in chicken soup. Lots of garlic. Even a cup of hot chicken broth with garlic and cayenne added ( small amounts ) helps me feel better.