When a writer's subconscious takes over and dictates the next move, chances are it is a sign of a well-developed character.
In the case of my Pepper Bibeau mysteries, the protagonist has even taken over some of my cooking duties. Below is a recipe Pepper developed, with little or no help from me. Chili is one of my favorite meals. And while Pepper leans toward pie whenever possible, it comes as no surprise that she also loves to prepare a kettle of chili for football game week-ends, especially when the snow is deep and the wind chill factor dips below minus 20 degrees in the land known as the frozen tundra.
But chili always tastes great, no matter if Pepper is working in Chicago or Green Bay. Even her home town of Honolulu has famous restaurants noted for their ono (delicious) chili. In Hawaii, though, the chili is served with "two scoops rice."
Ingredients:
1 softball-sized sweet onion, chopped fine
1/4 cup walnut oil
3 lbs. 85% lean Ground Round
3 cans chili beans in medium sauce
2 pkgs. chili seasoning mix
2 - 29oz. cans of tomato sauce
1 - 14.5 oz. can of beef broth
3 cups dried macaroni noodles, cooked
Heat oil and add chopped onion, cook until tender.
Add Ground Round, and brown the meat in the onion mix.
Shake chili seasoning onto the meat; add chili beans with sauce, tomato sauce, and the can of beef broth.
Let chili simmer while boiling the macaroni, then add the cooked macaroni to the chili. Continue to simmer for about 30 minutes.
Serve with freshly grated Wisconsin cheddar cheese and oyster crackers.
(Salad and Wine optional . . . nah, just kidding, they're necessary!)
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DEADLY AS NATURE
(Brown County, Wisconsin)
(Brown County, Wisconsin)
and
NESHOTO JUNCTION HOMICIDE
(Manitowoc County, Wisconsin)
(Manitowoc County, Wisconsin)


