'GATHER GOLDEN MOMENTS ... ENJOY EVERY IDLE HOUR' ~ BIG BATCH HUBBARD LAKE CHILI

"Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour."

~ John Boswell

'Golden Moment'

(Hubbard Lake)

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BIG BATCH HUBBARD LAKE CHILI

6-7 lbs. lean ground beef

3 Tbsp. extra-virgin olive oil

3 large coarsely chopped Spanish onions

3 stalks chopped celery plus green leaves

6 cloves minced garlic

1 (of each) chopped red, orange, yellow, green pepper

4 (28-oz.) cans chopped/diced tomatoes

1 cup good chili powder

1 Tbsp. Lawry's Seasoned Pepper

1 Tbsp. cracked pepper

coarse salt to taste

1 (40 oz.) can spicy 'hot' chili beans

1 (14 oz.) can spicy chili beans (or black, kidney or pinto)

2 (15 oz.) cans whole kernel corn

2 (4 0z.) cans drained sliced black olives or more if you choose

• Brown meat, drain excess grease and add olive oil. Brown onions and add celery 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 Colby/Jack cheese, Garden Fresh salsa and a side of kettle style Blue Corn Tortilla chips.

'Now is the Hour'

(Hubbard Lake)

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

~ Harry James