Saturdays used to be rest days, with Murray and I home alone, relaxing, maybe knocking a few minor things off the honey-do list. It seems lately that our Saturdays have become very busy, and the focal point of our week. Having adjusted nicely to the empty nest, we have both picked up hobbies that not only keep us entertained, but have become an integral part of our lives. I have been preparing for my first marathon, and doing longer runs on Saturdays. Yesterday I completed 29k. Murray has had a few winter heli fly-ins on the weekends. Yesterday, he was at an fun-fly at an indoor soccer stadium. The big helicopter had to stay home, but he was able to take the three others, and had a lot of fun with no crashes. In February, we hosted “Helis on Ice”, an annual event where RC helicopter pilots get together for a fun day of flying over a frozen lake. This was out first time hosting. There was probably 25-30 pilots here throughout the day. To feed the group, we made a giant pot of chili, and also had hot apple cider and hot chocolate to help keep everyone warm throughout the day. Kathryn came over and helped me keep everyone fed, while Scott and Murray enjoyed the action outside. At the end of the day, the chili was all but gone, and a squirrel ran away with the last few rolls. If you ever have a large group of people to feed, here is our chili recipe. This is a good, standard chili that only tastes better the longer is simmers.
Heli of a Pot of Chili
Feeds 30+
- 4 Large Cans Diced Tomato
- 4 Bottles Classico Spicy Red Pepper Spaghetti Sauce
- 4 Cans Red Kidney Beans
- 2 Cans White Kidney Beans
- 2 Small Cans Tomato Paste
- 1 Cup Chili Powder
- 3 Tablespoons Vinegar
- 3 Tablespoons Sugar (Brown or Splenda)
- Worchestershire Sauce
- Salt, Garlic, Onion Powder (to taste)
- 6 Onions
- 4 Large Sweet Peppers, Variety
- 7 Lbs Ground Beef
In a large stock pot bring the diced tomato, spaghetti sauce, beans and tomato paste to a simmer. Add all spices. In a large skillet, dice all vegetables and sauté. Add to sauce when tender. Brown the ground beef and drain. Add to stock pot. Add additional salt or spices as desired. You can also add red pepper flakes or hot pepper to give it some zip.