I always used to love when we’d visit our uncle’s house out in the boon docks, and he always had a crockpot filled to the brim with chili. No matter the occasion, visiting uncle Rusty’s house meant i’d see my cousins, play some baseball in the adjacent field, and of course, have his chili. But what exactly made uncle Rusty’s chili so good?
On one occasion at around 10 years old, while spending the weekend at uncle Rusty’s during the 4th of July, I got to see him make his chili from step one. I learned a valuable lesson that day… Rusty let me help with chopping the onions and peppers. This was exciting to me as I felt like I was really a part of his famous chili. What followed was a double whammy. Once the tears from chopping the onion began to seriously well up in my eyes, I then made the mistake of rubbing my eyes. Problem was, I had just cut up the peppers and the pepper juice that was still on my hands got into my already troubled eyes and it was a catastrophe from there. The pepper juice and onions created a virtual volcano on my eyes and I thought I was going to go blind. Now there were real tears and when my mom showed up later that afternoon for the party, she took one look at me and a look of horror was on her face. All the while uncle Rusty was having a good chuckle about the whole thing.
To this day we laugh about it, and i’ve even helped prepare the chili a time or two since, but always with the gloves on, as he had warned me to use when I was 10.
- 1 lb. ground beef
- 1 medium yellow onion, chopped
- 1 15oz can of tomato sauce
- 1 16oz can of chili beans
- 1 16oz can of pork and beans
- 2 teaspoons chili powder
- 2 jalapeno peppers, chopped
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- Brown ground beef in a skillet and drain fat
- Combine all ingredients in Crockpot, cover and set on high for 2 hours, then low for 4 hours, stirring occasionally.