runabouts carried on the top
Stan Leavendusky Sr. used to carry his runabout like that when he and Butch were only running two runabout classes and needed only one boat. He carried it on the top of a camper top on his pickup and I remember asking him why "upside down" Short answer was "no water in the boat when it rains, and easier on the running surface (keeps the bottom straighter longer).
Some others in that time frame also used to carry runabouts upside down, but can't remember just who now, but the reason was it took better care of the bottom carrying them that way.
WAYNE: Just had to fix some of your beans tonite, and they were the best I have had in a long, long time. Thanks for the recipe. I notice no beans or tomatoes in the chili. Any specific reason why?
Beans, Beans, the musical fruit, the more you eat.........
the more you "toot".
Wayne:
That was not very funny, but too good to "let pass", NO PUN INTENDED!!
Regards your comment, "you should not cook beans with chili, or the other way around", or something similar.
I had never heard that before and have always cooked them together. I fix quite a lot of chili during the year, especially for consumption during the winter months. I don't like it real hot,(haven't changed much since the time spent at your Dad's) but you can always add some hot stuff to the individual servings if folks like it a little spicier, as you mentioned.
I am getting ready to fix enough Chili for about 40 of our friends and shooting buddies. We have a "Chili Shoot" every year on New Years Day at our local sporting clays range about 10 minutes from the house, and because it is usually "chilly" we always have "chili" after we get done, so as to warm up a little. Most everyone seems to like it the way I fix it and by putting out extra hot stuff on the tables it allows everyone to season to individual taste on the basic meal.
The recipe I started with about 35 years ago was one that I found in a small cook book that came with a "Crock Pot" we bought. Over the years I have modified it somewhat and it has never failed to get lots of compliments. The biggest thing I have learned when reheating after the original preparation, is you have to be very careful when reheating a large amount (I usually fix about 3 containers for this bunch, each about 2 gallons capacity) or you will burn it very easily. I learned very early on to use another larger pan filled with some water, and then place the chili container in that for reheating. You pretty much eliminate the possibility of burning what you are reheating by doing it that way, unless you are really careless.
Since this has seemingly turned into a "Home Economics" class, I will try to take some pictures of the process tomorrow and post them at the first opportunity.
Again, thanks for the bean recipe, those are the best I have had since Ray's wife "Jenette" fixed some for us back in the mid 70's. That girl was hell on wheels, but she could really cook. Her beans, and also skillet fried quail were some of the best I have ever eaten. I think I was more upset when she left than Ray was, just for that reason.
HOME EC: PART #1, Chili Recipe w/beans
As previously stated, I did fix the Chili for the "Chili Shoot", but due to circumstances beyond my control, did not get any pictures. They really would not have added much to this recipe, as it is very simple and easy to fix, and everybody should know what the ingredients look like.
Following are the ingredients in quantities sufficient for FOUR to SIX Chili eaters, four if they are hungry, six if not so much. Crackers, additional chopped onions on top, cheese, etc., are optional and up to the eater. As previously mentioned, I am not much for real spicy food, and so I cut the chili powder portion in half to just 1 1/2 the amount called for. I was expecting about 40 folks for yesterdays shoot and eat, so used about 10 times the ingredients shown for this recipe, but due to mid 20 degree temps, only got about 30. That just left more for Eileen and I to freeze and enjoy later.
Ingredients for "Crock Pot" chili:
1/2 lb dry pinto or kidney beans. If dry beans are used, prepare as you would any dry bean by soaking in water, etc. If using canned beans, use two 1 lb cans. (I usually just use Bush's canned beans, either red or kidney, so as to eliminate the time involved in preparing dry beans. If you use canned beans, be sure and pour the liquid off and rinse the beans well in a colander before adding to the chili.) Based on Wayne's comments about not cooking the beans with the chili, I waited till the last hour of simmering before adding the beans this latest cooking time, and saw no difference, nor did the folks I prepared it for. Perhaps it is just because here in the mid-west most chili is prepared with beans, but I was only able to find one person at the Chili Shoot yesterday who had even heard that you were not supposed to cook the beans with the chili, and I suppose they might be slightly biased as they like my chili, but all said they didn't think it would make any difference, and in fact preferred it with beans included. One person had 4 bowls and most had 2 or 3.
2 one lb. cans of tomatoes. (I have never used the Rotel tomatoes Wayne mentioned, but am going to try them the next time. Sounds good)
2 lbs. coarsely ground chuck. (Browned in skillet prior to adding to rest of ingredients) If you are "health concerned" you might want to drain off the fat from the cooked meat in a colander before adding the meat to the rest of the ingredients for the final cooking time.
2 medium onions, coarsely chopped.
1 green pepper, coarsely chopped.
2 cloves garlic, crushed. (I usually substitute minced garlic here, but whatever floats your hydro, or runabout)
2 to 3 tablespoons chili powder.
1 1/2 tablespoons salt
1 teaspoon cayenne pepper. (I would suppose those who like a really hot/spicy chili could add to this quantity or substitute other hot stuff if desired, but not for me)
1 teaspoon cumin (optional)
Put all ingredients in Crock Pot in order listed. Stir ONCE. Cover and cook on low for 10-12 hours, or high for 5-6 hours. Note: I NEVER use a Crock Pot for this recipe! Not for any reason other than I usually cook enough quantity that it won't all fit in a crock pot. I cook it on a stove top in a large (2-3 gallon minimum, like a canning pot, and that is what I use) for 3-4 hours by bringing to a slight boil first on MEDIUM heat, and then reduce heat to just enough to allow a slight simmer or bubble on top. Very important not to have too much heat at this point as you can burn very easily on the bottom of the pan and that taste will ruin the whole batch, and if you have fixed a large quantity, that is a costly loss of ingredients. I also stir more than just the once called for in the Crock Pot recipe, as the heat is not as evenly distributed on the stove as in a crock pot.
I did use a crock pot for the original amount of ingredients the first couple of times I used this recipe, for the amount called for in the recipe, but any more than the amount for 4-6 people would probably require a larger utensil for cooking than the average crock pot.
One more note regards the beans in chili: There used to be a place in KC called "Dixon's", and they fixed some of the best chili I have ever eaten. NO tomatoes , NO onions, NO garlic, NO cumin, NO pepper, just chili meat lightly spiced (ground beef type) over beans on a plate, with just vinegar and peppers in a jar on the table, and absolutely delicious. I have no idea of the recipe, but wish I did, as it was really good. Shortly after Eileen and I got married, I took her to one of the several in the KC area, and they had sold to a new owner, and the guy had put taco seasoning in the meat, completely ruining what I thought was one of the best meals around. Guess it just goes to prove, that Chili ingredients, like so many other things, are in the eye of the beholder (eater).
Try this recipe, if you like chili, I think you will like it, although if you like it really, really spicy and hot, you will need to add more of that type ingredient.