Season To Taste

Carla Core BrownJ-C Correspondent

My sweet friend, Patti Benson shared the following with me…

I was still a relatively young wife when my husband and his senior high Sunday school class decided to host a chili supper fundraiser. I had certainly made chili before, but it was nothing special. Janet Holcombe rescued me with her reassuring words, wonderful recipe and help in the church kitchen! Every time I make it I think of her with fondness.

Chili Supper

2 ½ lbs. ground beef, browned & drained if needed.

Add 1 large chopped onion and 1 minced garlic clove.

Cover over medium heat several minutes stirring a few times. Then add:

2 T chili powder or more to taste

4 c water

8 oz. can tomato sauce

1 T ground cumin

2 ½ t salt

¼ t ground pepper

8 drops red hot sauce

Simmer 1 – 2 hours, covered, stirring occasionally. Just before serving sprinkle over and stir in a mixture of 1 ½ T flour and 3 T cornmeal.

I think we doubled or even tripled the recipe. The fundraiser was a great success, and some of the money raised went to fun and fellowship on a Colorado ski trip. I think we took some frozen chili with us.