This is my friend Julie. She is no ordinary friend - she has superhero status in my eyes. She is the friend that I never want my husband to ever have more then a 5 minute conversation with, because if she starts telling him what she does around her home - I'm toast! Three true conversations I have had with Julie: 1. "Julie - I love your countertops" - Oh thanks - one time when Richard (her husband) was out of town I decided I wanted a new look in the kitchen so I built some frames and mixed some cement and poured myself these new countertops! (My jaw wide open) 2. "Julie - Your garage looks so neat" - oh thanks - one time when Richard was out of town I just got so tired of looking at all the disorganization on these shelves that I decided to build doors for all the shelving units. (My jaw on ground) 3. "Julie - your banisters look beautiful" - oh thanks - did you see that PVC pipe on the ground outside when you came in? Well I decided to strip all the banisters and repaint them. I just removed them from the stairwell, filled the capped PVC pipe with paint stripper and let each soak - in no time they were ready for a new coat of paint! (My jaw on ground, being stepped on by my own large feet)
I know we would all love to hate a person like this but you CAN'T! She is as nice as she is efficient! I'm just glad she is MY friend - and not my husbands!!
We had this chili one night at her home ( on her covered patio - she built)! It is the best Cincinnati Chili I have ever had. Julie makes this in 26 pound batches and freezes them. I just double this recipe because I don't own a pot a human being can fit into!
Julie's Cincinnati Chili 1 1/2 pounds ground beef 1/2 medium onion, chopped 29 oz can tomato sauce 14 1/2 oz can peeled whole tomatoes 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 Tablespoon chili powder 1 Tablespoon white vinegar 1 toe of garlic (clove) 3 bay leaves
Cook gound beef with onions till browned and cooked through. Drain off grease and place in a large stockpot. Add remaining ingredients and cook 4 to 5 hours, covered. Remove garlic and bay leaves and serve on a bed of spaghetti with grated cheddar cheese and diced onions. Great for chili dogs. Freezes well.
I love doing a chili bar! The chili bases that I serve are: french fries, bake potatoes, spagehetti and corn chips. Kids and adults can enjoy their chili anyway they want! Don't forget all the toppings as well: jack and cheddar cheese, nacho cheese, onions, hot peppers, banana peppers, the list is endless!