Back in 1981 Fred Drexel and his wife snagged a $20,000 paycheck with this recipe at the 15th annual world’s championship chili cook-off. It is hearty. The kind of chili that doesn’t mess around. No room for much fluff like tomatoes and certainly no room for beans.
I share my grocery store with our local firemen. They park the engine out front, stock up on food for the firehouse and then get on their way…unless of course they get a call midway through their shopping trip.
I grew up in a steak and potatoes kind of house, rarely were beans in the equation. I’m not sure why, they’re cheap, can feed the masses and they’re healthy, but we didn’t have them. Maybe too many bean jokes would have bounced around the dinner table?
This recipe came from Great-Grandma Mary’s stash. Makes sense, it is designed to feed a crowd, in a hurry, with minimal hands on time.
Don’t be scared! Stay with me for a second here. I know we’re about to talk about bread making. I know yeast scares most people to death but it isn’t that hard. Promise! I’ll walk anyone who wants to learn through the process until they figure it out. No joke. I’d do this for you because nothing beats the smell and taste of fresh baked bread.
