Frank-ly Chili

 

This is another recipe that I found in that old tin recipe box of mine. I am intrigued by old recipes such as this.

 

First there is the nostalgic factor . . .  and then there is the fact that once upon a time I thought enough of what I was seeing here to want to save it.

 

Frank-ly Chili.  This recipe comes from the people at Maple Leaf Wieners.  Once again very Canadian as was yesterday's recipe. 

 

I am sure that I saved it because my children would have loved it.  Also it was fairly economical.  I would have had to double it for my family as there were 7 of us.  I was always on the look-out for economical meals that were delicious and that I thought my family would love.

 

What child doesn't love hot dogs, wieners, frankfurters or whatever you choose to call them?  You know, every Friday night of my childhood was Hot Dog night in our house.  My mom was known for her ability to make delicious hot dogs and our friends used to wish for an invite to dine on hot dog night.

 

In my late teens mom discovered a recipe for chili con carne which was found on the side of a tomato soup tin. Saturday nights then became Chili Night.  I loved that we could tell what day of the week it was by what was for supper.

 

So this recipe really intrigued me and I found myself wanting to try it . . .  

 

I used several of the Jumbo Dinner Franks that you get at Costco.  For some reason they have not had the regular sized ones for quite a while now.

 

I used 3 of the big ones as I reckoned that sliced, they would be the equivalent of the amount that the recipe asked for.

 

A tin of good tomatoes and you know what kind I like.  I have started stock-piling tomatoes actually.  I heard a rumour that once Brexit hits, tomatoes will be hard to come by as most of our tinned tomatoes come from Italy.  Not sure if this is true, but I'm not taking any chances.

 

Tinned tomatoes are one thing which is a must have store cupboard ingredient in my house!

 

On the day I bought my groceries I could not get a green pepper all on its own, so once again I used my store cupboard and used some of the frozen peppers I had in the freezer, and they were a mix of colours.  They worked well.

 

The chili powder used here is the milder North American version, which is actually a mixture of several things and not pure ground chillies.  In the UK, don't make the mistake of using the full amount of UK chili powder.  It will blow your head off.  IF you are using UK chili powder, I would only add about 1/2 tsp, and a quantity of smoked paprika, or whatever your tongue tells you is the right amount.

  

This was really quite tasty.  It was also quite filling. I always like to sprinkle a bit of cheese on top of my chili. Normally I would also add a TBS of sour cream to the top as well, but alas, we had none.  In any case we both enjoyed this very much!

Yield: 4

Author: Marie Rayner

Frank-ly Chili

This is an old prize winning recipe from a contest put on by Maple Leaf Wieners back in the 1970's.

ingredients:

• 8 to 10 frankfurters, sliced thinly
• 1 medium onion, peeled and finely chopped
• 1/2 small green pepper, finely chopped
• 1 clove garlic, peeled and minced
• 1/2 tsp ground cumin
• 1/2 tsp oregano flakes
• 2 TBS oil
• 1 (400g) tin of chopped tomatoes in juice, undrained (14 oz)
• 1 (400g) tin of kidney beans, undrained (14 oz)
• 1 1/2 TBS mild chili powder
• 1 tsp salt
• dash pepper
• 1 TBS vinegar
• 1 TBS sugar

instructions:

How to cook Frank-ly Chili

1. Heat the oil in a saucepan. Add the onion, peppers and sliced frankfurters. Cook, stirring, until the onion and peppers are soft. Add the garlic, chili powder and herbs, and cook for a further minute. Add the remaining ingredients, bring to the boil, then reduce to a low simmer. Cover and cook slowly for 1 hour. Serve with toast points and a green salad.

Created using The Recipes Generator

 

Its really a lot of fun digging through my old recipe collection and picking out things I had thought worthy of saving. Not a dud in the bunch thus far!  This only goes to prove that I've always had good taste!  😉 

Up Tomorrow:  Mustard & Honey Roasted Parsnips & Carrots