Chili recipe from 6/3/99 Alumni Sandstorm
~~~~~~~~~~~~~~~~~~~~~~~
>>From: John Adkins (62)

This should be enough to get you through any 
Y2K tragedies and the R2K next summer.
 
Bomber Chili ~ serves 300

54 pounds of ground beef
20 Number 10 cans of Pinto Beans
3 Number 10 cans of Tomato Paste
4  gallons of water
5 cups chili powder
 cup cumin
1 cup garlic powder
1 cup sugar
 cup black pepper
1 cup salt
1 quart dried onion flakes

Brown ground beef
Combine ingredients
Heat to temperature

John Adkins "62"
*****************************************************
from 6/4/99 Sandstorm:
>>From: Jefferson Saunders (69)

Greetings,

Just in case anyone wants to convert the Chili Recipe
into smaller portions... I asked my mom and here is 
her Sage Advice.

A Number 10 can is equal to 12 to 13 cups,
or 6 to 7 pounds,
or 7 No. 303 cans,
or 5 No. 2 cans.

Hope this helps
Jefferson Saunders (69)
Alki Beach Seattle
*******************************************************
from 6/4/99 Sandstorm:
>>From: BJ Davis (Bomber Mom)

TO: John Adkins (62)

Wow! Is this the REAL Richland School district chili?

I just asked my husband to pare it down to serve
just he and I and he said he didn't think it could
be done, that I would just have to guess at the
ingredients.

BJ Davis (Bomber Mom)
*******************************************************
from 6/8/99 Sandstorm:
>>From: Anonymous

...haven't seen any resize for the RHS Chili recipe..
Here is an approximate breakdown ...  should make
10 servings.

1 3/4 lbs. Ground Beef
8 1/4 C. Pinto Beans
1 1/4 C. Tomato paste
3/4 C. Water
2 2/3 TBS. Chili Powder
1/4 TBS. Cumin
1/2 TBS. Garlic Powder
1/2 TBS. Sugar
1/2 TBS. Salt
1/2 tsp. Black Pepper
2 TBS. Dried Onion Flakes

If you really want to be exact.. add an extra
1/2 tsp each of Garlic Powder, Sugar and Salt
and about 1/8 tsp of Dried Onion Flakes.

Brown the Beef, add the rest of the ingredients.
Heat to temperature and serve.
*******************************************************
from 6/8/99 Sandsdtorm:
>>From: Kelly Weil Austin (81)

Maren,
Could you put this in the Sandstorm?  I figured out
the Richland School District Chili recipe in a small
enough amount to serve a family of 6-8, and here it is:

1-1/2 pounds ground beef                1 tsp cumin
3 (15 oz) cans of pinto beans           2 tsp garlic powder
2 (6 oz) cans of tomato paste           2 tsp sugar
2 cups water                            1 tsp black pepper
2 tbsp chili powder                     2 tsp salt
1 tsp dried onion flakes

These amounts seem consistent with other chili
recipes I've tried in the past.  I'm going to try
making a chili and cinnamon roll supper tonight
to see if these proportions work right.  For your
own individual taste, you may want to adjust the
seasonings.

I hope this helps everyone who had trouble paring
down the "Serves 300" version of this recipe.  All
I did was take a little time, a calculator, and
converted some of the units into small enough
increments to make sense in a smaller recipe
(quarts to cups to tbsp to tsp).

-Kelly Weil-Austin (81)
*******************************************************
from 6/9/99 Sandstorm:
>>From: John Adkins (62)

Thanks to someone anonymous and Kelly Weil-Austin (81)
Bomber chili can be made in the home - Does this
mean the two alumni to "break the code" will now
and forever more be known as "Chili Crackers"?

-John Adkins "62"
*******************************************************
from the 6/27/99 Sandstorm
>>From: Carol Barnard (76)

RE: Chili Recipe from Chief Jo...

Shortly before my dad (Mr. Barnard... the math
teacher) retired from Chief Jo (1980) I sent him
a note at school asking if he could get the school's
chili and cinnamon roll recipes for me.  I later
received from one of the cooks each recipe neatly
written on a 3x5 card.  (Now, in my adult life, when
you are talking with people who aren't from around
here, they think you are CRAZY to eat cinnamon rolls
with chili!!!  They just don't know...)  Anyway, here is
the Chili Recipe:

Pick out bad beans from
10 pounds of pinto beans - soak a few hours in warm
water.  (Cooks note:  I soak them all nite in cold water.)
Drain, cover well with warm water, add
1/3 cup chili powder,
1/2 cup dry onion flakes.
Let boil until beans are tender.  In meantime, cook
5 pounds ground beef - seasoned with
salt,
pepper, and
chili powder.
When beans are tender and still well covered
with water, add
one gallon tomato paste,
1/2 cup salt,
pepper (good shake),
red pepper (small shake),
cooked meat, and
1 cup sugar.
Simmer 1 hour.
I cut the size of the recipe down.  It makes great, not
spicy, chili.  Those who like the spicy stuff can add
their own ingredients.  I make the cut down recipe just
as noted above but use the following amounts of ingredients:
1 pound pinto beans (soaked all nite),
2 teaspoons chili powder,
2-1/2 teaspoons dry onion flakes,
2-3 pounds ground beef - seasoned,
1-3/4 cup tomato paste (or 2 small cans),
2 teaspoons salt,
good shake of pepper,
small shake of red pepper, and
1-1/2 tablespoons sugar.  Try it... you might like it.

-Carol Barnard (76)
********************************************
********************************************
Chili recipe from 11/4/03 Alumni Sandstorm
~~~~~~~~~~~~~~~~~~~~~~~
>>From: Patti Jones Ahrens ('60)

Re: chili
    When it became so chilly in Western Washington the
other day I decided to make the family recipe for chili
on the week-end. My mom Norma Jones cut the recipe out of
the Tri-City Herald in 1957. My dad Harold Jones made it
on Christmas Eve for our open house. I continued the
tradition a few years after I moved to San Jose. The
chili became a great winner every Christmas for years to
come. My ex-sister-in-law Nancy Burnett ('58) cooked the
chili recipe at a chili cook off in Pasco in the early
80's. She won first place. As I was making the chili
recipe yesterday I wondered if any other Bombers families
cut out the recipe and cook it to this day?

Here's the recipe:
--------------------------------------------------
Chili Con Carne

6 T. butter, or salad oil
6 medium sized onions chopped fine
3 Lbs. ground beef
2 6-ounce cans tomato paste
3 one lb 12 oz. cans of diced tomatoes
3 one lb cans dark kidney beans (drain)
l/2 t. tabasco
2 to 4 T. chili powder
1 T. salt
2 teaspoons accent (optional)

    Heat butter or salad oil in a large sauce pan, add
onions, cook until soft.
    Add ground beef, cook over medium heat until lightly
browned, breaking into small pieces with a spoon.
    Mix in the next four ingredients and a mixture of the
last three ingredients.
    Cover and simmer about one hour. Stir occasionally.
(I cook the chili on low for about five hours, gives
opportunity for the flavor to be enhanced)

12 servings
--------------------------------------------------

    Corn bread goes well with the chili. The good smell
might seep out into your neighborhood so expect extra
guests! My pot of chili is gone for now but Christmas Eve
is coming when it will be made again.

    I haven't written into the Sandstorm for quite a
while except for luncheon announcements. So many great
subjects have popped up which give me great memories
through out my day. My thoughts to write in have been
there but other things have distracted me. Many thanks to
the great Club 40 staff who again provided a wonderful
arena for all of us attending. Wonder if there is any
other high school who has so many reunions all year
around?

-Patti Jones Ahrens ('60) ~ Browns Point, WA ~ Wondering
         what our weather will be next? Be glad when the
         chill from Arctic Air leaves.
********************************************
********************************************