"BLUE MONDAY" ~ designated "The Bleakest Day of the Year"

Hubbard Lake Sunset

(January 20th)

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than
a good bowl of chili."

~ Harry James

BIG BATCH HUBBARD LAKE CHILI

6-7 pounds ground beef

3 Tbsp. olive oil

3 large coarsely chopped Spanish onions

6 cloves minced garlic

1 each red, yellow, orange and green chopped pepper

4 (28-ounce) cans chopped tomatoes

1 cup chili powder

1 Tbsp. cracked pepper

coarse salt

1 Tbsp. Lawry's Seasoned Pepper

1 (40-ounce) can spicy hot chili beans

1 (14-ounce) can spicy chili beans

3 (15-ounce) cans whole kernel corn

2 (4-ounce cans) drained sliced black olives

Brown meat, drain excess grease and add olive oil. Brown onions and garlic. Add peppers and saute until soft. Cover with canned tomatoes and their liquid, chili powder, salt and peppers. Bring to boil then reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Stir in beans and their liquid, corn with liquid, and olives. Simmer gently for 20 minutes or until heated through. Serve in big bowls topped with shredded cheese, Garden Fresh salsa and a side of kettle style Blue Corn Tortilla chips.