I think it is a Chili day!

Alaska is starting to cool down and we are officially in the fall of the year. We are having intermittent rain and it is cloudier. However, we did have the best May and June that we have had in a long time so I can't complain. The previous year was good for chili all year long as it was a very cold year overall. Even the salmon fishing was not that good. This year the Red salmon fishing was OK and steady.

This chili recipe has been in the family for many years and I do not mind sharing it. My Uncle used to own a little hole in the wall cafe in Kansas City, Missouri. I was there when I was young, but I could not tell you where it was except that there was a Salvation Army or thrift store across the street and they lived up stairs. I am thankful for his recipe and it is good to know that the "bricks" are in the freezer and that I can take one out in the morning to thaw in the fridge and have chili for supper. It is good for chili dogs and chili burgers just the way it is. You can make it hotter by just adding some cayenne pepper. Serve chili over brown rice or without. Also serve with crackers, grated cheddar cheese and chopped onion. I have tasted commercial chili bricks and this is worlds apart better than those. So if you have ever tried a commercial brand chili brick and didn't like it do not be afraid to try this recipe because you will make it year after year after that!

Ralph's (my uncle) Chili Bricks Circa 1930

10 pounds "regular" ground beef
8 large onions chopped finely
12 large cloves of garlic minced
1 rounded cooking spoon paprika
1/2 teaspoon black pepper
10 rounded cooking spoons chili powder
1 rounded cooking spoon ground cumin

Cook meat garlic and onions until done use no water, will form quite a lot of juice, but do not ladle off. When this is done add paprika,chili powder and cumin. Stir well and often while cooking about 15 minutes longer over very low heat. If desired add 1 large can of tomato puree and stir often as this mixture burns very easily. When done pour the mixture into Saran Wrap lined loaf pans and freeze. Depending on how much money I have when I decide to make the bricks I sometimes double the recipe.

When you want to have chili that the brick and add a can or two of red beans, pinto beans or kidney beans to each block when you fix to eat. This is delicious chili! I also like to add a can of those Mexican Stewed Tomatoes when I add the can of beans.

Note: a cooking spoon is a large spoon used to stir food in pots. The slotted spoon and the stirring/cooking spoon are about the same size so you add the chili powder, cumin and paprika using this spoon.

Regular ground beef is the one with the most fat content. However you may make it with lean burger it just won't be as tasty. Another trick to get rid of the fat is to chill the child brick mixture and the fat will go to the top of the pot and you can then break it off because it will be solid and toss it in the garbage, not the sink or it will clog up the plumbing!