Chili Weather

Okay, so it's not exactly chili weather, but chili will be on the menu at a great fundraiser this Sunday, and it was on my menu at home a few days ago when it was cold outside.

Sheila here.
The chili recipe I use is an oldie, but a goodie. I've had this Better Homes and Gardens cookbook since the 80's. It was a gift from my Aunt Shirley, and I still use it quite often. I haven't found a tastier or easier chili recipe anywhere else, so when we're in the mood at my house, this is the one I make.

My friend George Phelps is nothing like me when it comes to chili and salsa. He never follows a recipe, and he could care less about easy. George is a retired Cincinnati Firefighter who founded Chili Rocks. The group helps out with special events like the annual motorcycle run and fundraiser for the Cincinnati Fire Museum every year around September 11th. This weekend, Chili Rocks is helping George's friends at the Delhi Fire Department. Delhi firefighters raise thousands of dollars every year to help others. The fire department contributes to area food pantries, Shop With A Cop and Firefighter, and often lends a helping hand to individuals who just need some help.

This Sunday you can go bowling, eat some of George's great food, and help the Delhi Fire Department help others. The Chili Rocks fundraiser is at the Western Bowl on March 6 from 12:30 to 4:30. It's $20 per person or $100 per team to take part, and that includes your lunch and shoes. Your RSVP must be in by tomorrow. Just email Bob McGowan at rmcgowan@delhi.oh.us or Brett Bartling at bbartling@delhi.oh.us.

And if you're interested, here's the chili recipe from Better Homes and Gardens:

Chili con Carne
1 lb. ground beef
1 cup chopped onion
3/4 cup chopped green pepper
1 clove garlic, minced
1 16-oz. can tomatoes, cut up (I use the Italian spiced tomatoes)
1 16-oz. can dark red kidney beans, drained
1 8-oz. can tomato sauce
2 tsp. chili powder
1/2 tsp. dried basil, crushed

In a large kettle, cook ground beef, onion, pepper, and garlic until meat is browned. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt to taste, and 1/4 tsp. of black pepper. Heat to boiling. Reduce heat. Cover and simmer about 20 minutes. Makes 4 to 6 servings.