If you give, you will get! Your gift will return to you in full and overflowing measure, pressed down, shaken together to make room for more, and running over. Whatever measure you use to give– large or small– will be used to measure what is given back to you. Luke 6:38 NIV
Our lives are rooted in tradition and sometimes we begin them without realizing it. Such is the case with my chili. Many years ago I made a big batch of chili, a toss salad, and homemade rolls and took it all to work the Saturday of our town festival. Aside from Christmas festival week is probably the most hectic week of my year. We have our biggest sale at the store which means long hours of preparation and then I have work more hours including Saturday and the only Sunday of the year we are open.
It is always cold festival week and one year I thought chili would be a nice treat for all of us. There were only a few of us then and it wasn’t much trouble. The chili was remembered the next year and every year since. Now there are twelve employees plus family and friends and they all stop in for a bowl of festival chili on Saturday. My one little batch has progressed to two crockpots plus my biggest stainless steel pan. As soon as I get home from work on Friday I start working on this feast and by 9 O’clock I have three big pots bubbling away on the stove, rolls in the oven and huge bags of salad washed, cut and chopped. I tell myself this is getting out of hand but I know next year, a few days before festival time, everyone at work will start talking to me about my wonderful chili and I’ll be at it again. After all, some traditions can’t be broken.
Betty’s Festival Chili
1 pound ground beef
2 quarts stewed tomatoes (I use home canned)
3 Tablespoons chili powder
2 teaspoons sugar
1 teaspoon salt
½ teaspoon onion powder
15 oz. can kidney beans
12 oz. pork and beans
Cook and stir beef until light brown, drain fat, stir in chili powder, onion powder, sugar and salt. Mix well. Add tomatoes and beans, stir. Bring to boil and simmer at least one hour on stove top or transfer chili to crock pot and cook on low for 6 to 8 hours.
Serve and Enjoy
From the journal of Elizabeth “Betty” Garrigues