-=> Ben Collver wrote to Dave Drum <=-

 BC> I know someone much older than me who only eats the best.  If something
 BC> turns out not to be the best, then they won't waste their time eating
 BC> it.  So they get maximum enjoyment and food quality.

 BC> Being nearly broke, i follow a frugal philosophy.  Whatever i get my
 BC> hands on, if it's not spoiled then i try to find ways to make use of
 BC> it.  For example, if it's canned soup that is way too salty, then i
 BC> incorporate it into a batch of homemade soup in a crockpot.

I have always done that. I'm not a huge fan of Max n Cheeze for example.
But the macaroni can go for chilli-mac (a couplr boxes worth) with a can
of really inexpensive (bought on closeout) Hormel or Wolf Brand chilli.

And there are always places where that packet of cheezoid come in handy.

When I returned to college as Illinois opened their "Commuinity College"
system I wrote an advice book (actually a collection od newspaper columns)
titled "Advice For The Newly Single Man" It gave cooking/entertaining on
a "budget" tips and recipes tht were good and seemed to have ued much
more $$$ than was actually spent. Some day I'll come across one of those
and bring it home with me for preservation.

Here's a link to a video I saw some years ago trying which canned chilli
was best. My town (Springfield, IL) is also, by procalmation of the state
legislature "Chilli Capital of the Civilized Universe". We had severa;
makers/canners of chilli here including a pair of brothers - Ray and Joe
DeFrates. Their chilli is still being canned - just not in springfield.
I was friends with Joe DeFrates who started Chilli Man Chilli. And I've
been known to hang outn with Jay Nichole, the current owner of Ray's
Chilli (Ray DeFrates).

https://www.youtube.com/watch?v=UHWHcZcllLU&t=80s

There are a series of "2 Bald Guys" critiques of varios foods available
from You Toob.

Here's a recipe for good ol' greasy Springfield Tavern Red. I've made 
(and eaten it) several times. Some form of this recipe is the best to be
had tavern chilli around. But when I make it it's for uses (as noted) as
Coney Island hot dog sauce.  8V)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smitty's Famous Lawson's Tavern Chilli
 Categories: Beef, Herbs, Chilies
      Yield: 1 Pot
 
  4 1/2 lb (to 5 lb) ground suet
      4 lb Coarse ground beef; this is
           - sometimes called chilli
           - chuck. Hamburger does not
           - work very well; it tends
           - to get too crisp.
  4 3/8 oz (3/4 cup) chilli spice mix
      2 tb Salt; more to taste
    3/4 tb Garlic powder
      1 ts Ground oregano
      2 ts Red pepper
      1 tb Ground cumin; more to taste
           Beans *
 
  Use a 9 to 10 quart iron kettle. Render the suet first.
  Put in a cup of water to get it started to melt and
  prevent sticking. Keep it boiling and stir constantly.
  When mixture stops foaming, skim off all foam. Continue
  cooking until suet looks like oil. Cracklings can be
  left in, if desired. If they taste strong, they should
  be omitted. Let oil cool until meat does not splatter
  when added.
  
  Add meat, breaking up with a potato masher or large
  spoon, while cooking. Always stir constantly. Cook until
  med/well done, but not crisp. Mix powdered ingredients
  and add them a few minutes before meat is done. Keep
  stirring. Don't let it stick to the bottom of the kettle.
  
  * BEANS: Beans, which are very important, are cooked
  separately from the meat. Small red beans (although hard
  to find) are best to use. Don't use kidney beans. Brooks
  hot chilli beans are the next best choice.
  
  Cooked beans are better if prepared at least 24 hours
  prior to serving. They will provide their own juice
  during cooking.
  
  SERVING: Place heated beans in bowl first. Top with 3
  to 4 tablespoons of chilli meat. Let the consumer do the
  mixing. Serve with crackers, etc.
  
  STORING CHILLI MEAT: Strain meat from oil; pour oil into
  small cake pans. Divide meat mixture into cake pans. Let
  cool until solid. Place pans in refrigerator or freezer
  for a few hours or a day. They can be removed easily by
  heating in a little hot water or moving pan over hot
  flame.
  
  Remove bricks from pans; seal tightly with butcher paper
  or plastic wrap. Do not use aluminum foil or leave in
  pan, as spices can eat through aluminum.
  
  These bricks can be stored in refrigerator for a couple
  of weeks or for a year in a freezer (if well wrapped).
  Slice off only the amount of brick you want to use;
  rewrap and refrigerate.
  
  NOTE: This chilli meat makes super Coney Island hot
  dogs.
  
  From: http://www.patriotledger.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Gun Fighting Rule: Bring a big gun.
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