Monday, October 30, 2006

Gpa's Chili

This recipe is the creation of my dad, and has been variously "tinkered" with by him for years.

I kept asking for the recipe, and finally one day when he was putting it together, my mom sat in the kitchen and wrote it down as he went.

Just a few notes about the ingredients: Kuner's is a mountain region brand, and I'm guessing that any brand would do if this one isn't available. An institutional can is one of those great big ones that you can get at some of the grocery stories and at Walmart, at least in our area.

Dad uses a canning kettle to cook this in, and the only warning here is, don't turn up the heat too high or you'll burn the bottom, which is not all that tasty!

So here's the recipe:

Gpa’s Chili

1 pound ground pork
5 pounds hamburger
Kuner’s Chili Beans in chili sauce 6 pound 12 ounce can (institutional size)
Kuner’s Dark Red Kidney beans 6 pound 12 ounce can (institutional size)
46 ounce can tomato juice
2 medium mild onions, chopped
2 tsp minced garlic
1 tbls salt
½ cup ketchup
3 tbls sugar
1 tbls chili powder

In 18 quart kettle, scramble cook ground pork until it begins to loose red color.

Add ground beef and onions. Cook until meat is done but not browned and onions are transparent.

Stir in remaining ingredients. Rinse cans with a little water and add to pot too.

Bring to a boil, then turn down to simmer and cook for at least 2 hours.

This freezes really well, and reheats in a jiffy either in the microwave or on the stove.

Aside from just eating this yummy stuff with shredded cheese on top and some oyster crackers, we've also used it in these ways:

mixed with left over macaroni and cheese for chili mac
rolled in a tortilla for a quickie burrito
poured over tortilla chips, topped with cheese and heated for mealtime nachos

There are probably more ideas out there, how about sharing yours?

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