Richmond, Indiana - It has been a busy week here at the Harvey house. There are so many family members that are out of town. I pray for all their safety in their travels. It is going to take some of them three or more days to get here.

The weather has turned cold here again so I guess winter is not through with us yet. I am writing you a recipe today that I like to make when it’s cold outside. This recipe makes a lot so we can eat it for several days; I think it taste better every time I warm it up! I know there are many recipes for this but I like this one the best. This is also a good one for the bachelors to make. I know a lot of male cooks that use this recipe because it is so easy. I call this one,” Rogers Chili” because he is a bachelor and he makes this one about once a month. Enjoy!

If any of you readers have a recipe that you can’t find or if you want a special one you can email me. I’ll be glad to help you with them.

4 # ground beef. (I use Chuck)
1 large onion or 2 med. (chopped)
2 large 28oz. cans diced tomatoes. (I use Red Gold)
1 small 15oz. can tomato sauce (I use Hunt’s)
2 small 15oz.cans pinto beans. (I use Luck’s)
2 cans 16oz. small dark red kidney beans. (I use Bush’s)
2 small 16oz. cans light red kidney beans. (I use Bush’s)
2 cans 4.5oz. Chopped green chili peppers. (I use Old El Paso)
1 large 40oz. can of mild chili beans (I use Brook’s)
2 and1/2 cups water
2 teaspoon Chili Powder
2 teaspoons Ground Cumin
2 teaspoons salt (or to taste)
2 teaspoons Ground Pepper

Brown your ground beef and onions in a large frying pan, drain the grease off. Put all the rest of your ingredients in a large stock pot with your ground beef and onions, and simmer for a couple hours.

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