The Packers Rule!


Here in the Michigan Upper Peninsula we love the Packers. For those of you who don't know any better, we do NOT care about Detroit. The Lions are in the Lower Peninsula and that's like on another planet.


That new kid on the block really showed them last night! Didn't he? Aaron Rodgers is a hottie.


Last fall a bunch of us hopped in Kitty’s old rust-bucket and drove to the metropolis of Green Bay, Wisconsin for our first real live Packer game, thanks to tickets we won over the radio. The snowflakes were whirling through the nippy air and after the game we stopped at Chili John's Restaurant and had Green Bay Chili. This isn’t chili like you’ve ever had it before. It’s served over noodles and topped with cheese, onions, and beans. The flavor comes from the spices and the beef drippings. Here’s my made-up version that I whipped up yesterday for George, Cora Mae, Walter, Kitty, and Grandma Johnson.

Makes a huge pot for all your Packer company.

8 pounds ground chuck
2 large onions, chopped
8 tablespoons regular chili powder
1 tablespoon hot chili powder
6 tablespoons cumin powder
1/4 cup garlic, chopped
1 or 2 cans beef broth
1 pound spaghetti noodles, cooked
onions, chopped
sharp cedar cheese, shredded
beans

In large pot, brown ground chuck until pink. Add onions and continue to brown until done. DO NOT DRAIN unless you want to lose most of the flavor. Okay, drain a little if you have too much. Add spices and 1 can of beef broth. Simmer for two hours, checking and stirring often. Add another can of broth if needed. In last 15 minutes stir in garlic. To serve, place spaghetti noodles in a bowl, top with a large scoop of chili, onions, beans and cheddar cheese. Serve with oyster crackers or saltines.
p.s. you can let everbody pick their own toppings. Easy on the beans.
Gertie

1 comment:

Scrappy Kay said...

Gertie, even some who live in the lower peninsula don't care about the Lions! Growing up, Chicago was our team.

Love the chili recipe - thanks a million!