Dad said he wanted to clean out the freezer, so I thought it would be a good day to make some chili. We started with 30 lbs of vine ripened Jet Star Tomatoes, 5 lbs diced Sweet Bell Peppers, 4 lbs diced Sweet Banana Peepers and 5 lbs diced Sweet Onions. All grown in our garden and all 100 percent organic. Froze it all at the end of summer. Brought all that to a boil and cooked till the peppers was soft. Added sugar, brown sugar, Chili powder, Garlic salt, two cans of Green Chili Peppers, some herbs and spices that I can’t spell and a big shot of Distilled Vinegar. Let all this cook till it all the flavors were blended together. What I ended up with was almost 5 gallons of super concentrated Chili mix. So we put 12 quarts in jars to be used another day.
After a short break, fired the stove back up to make the chili. I had about 7 quarts of the concentrated mix left in the pan. Added 8 quarts of tomatoe juice that we caned in the fall. Brought that back up to a full boil for about an hour. Then added 5 lbs of cooked hamburger, 4 quarts of red kidney beans and fine tuned with some more Chili powder and brown sugar. We ended up with 17 full quarts of killer Chili and enough for both to have a bowl for lunch tomorrow. All this took 6 hours, but that was 6 hours I got to enjoy with my dad.
After a short break, fired the stove back up to make the chili. I had about 7 quarts of the concentrated mix left in the pan. Added 8 quarts of tomatoe juice that we caned in the fall. Brought that back up to a full boil for about an hour. Then added 5 lbs of cooked hamburger, 4 quarts of red kidney beans and fine tuned with some more Chili powder and brown sugar. We ended up with 17 full quarts of killer Chili and enough for both to have a bowl for lunch tomorrow. All this took 6 hours, but that was 6 hours I got to enjoy with my dad.
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