The Perfect Potluck Chili For Busy Pastors

Nov 13, 2015 | Family, Inspiration

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OK, call me sexist if you will, but it’s a fact: the majority of cooks are women. They just are. Like it or not, there are just not as many men in the kitchen as there are women. And that’s not necessarily a problem, but it sure can be.

Especially if you’re a pastor, your wife is sick, and you are in charge of the upcoming potluck.

I remember, as a PK, a time when my mom had had surgery. It was a particularly difficult time anyway because she was very ill and it was around Christmastime. My mom couldn’t do a whole lot, and Daddy was overwhelmed (in addition to pastoring, he was a full-time toolmaker). Thankfully, we had a great congregation who rallied around our family and provided all that we needed. One man brought a Christmas tree and gussied it up for us. Others brought food, helped at church or around the house, and provided other support (one fella even came at “med time” to give my dog its pill when it had gotten a skin infection).

It occurs to me now, as an adult, that not every pastor has such a support system.

Pastor, say next Sunday is “homecoming,” your wife has just had triplets (or is recovering from tonsillitis), and you want to contribute to Sunday’s potluck. Or, let’s say you’re a single female pastor, and cooking isn’t your strong suit. Or maybe you’re a female pastor with a husband and four kids and already have too much to do. Whatever the scenario, behold your salvation:

Chili for 12

2 pounds ground beef or ground turkey

1 ½ cups chopped frozen onions

2 (14.5 ounce) cans stewed tomatoes

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans kidney beans or pinto beans

3 cups water

Salt, chili powder, and garlic powder to taste

½ to 1 cup frozen chopped green pepper (optional)

 

Cook the meat and onions in a large pot until the meat is no longer pink. Drain the grease. Add the tomatoes, sauce, beans, and water. Stir. Add the salt (start with 1 teaspoon and go up from there, until it suits your taste). Add the chili powder (start with 1 tablespoon) to taste, and then the garlic powder (start with ½ teaspoon). Bring to a boil; then reduce and simmer for 15 minutes.

Now, if you want to make more chili than that, here’s a recipe that will serve 30:

Chili for 30

5 pounds ground beef or ground turkey

3 ¼ cups chopped frozen onions

5 (14.5 ounce) cans stewed tomatoes

5 (15 ounce) cans tomato sauce

5 (15 ounce) cans kidney beans or pinto beans

7 ½ cups water

Salt, chili powder, and garlic powder to taste

1–2 cups frozen chopped green peppers (optional)

 

Cook the meat and onions in a large pot until the meat is no longer pink. Drain the grease. Add the tomatoes, sauce, beans, and water. Stir. Add the salt (start with 2 teaspoons and go up from there, until it suits your taste). Add the chili powder (start with 2 tablespoons) to taste, and then the garlic powder (start with 1 teaspoon). Bring to a boil; then reduce and simmer for 15 minutes.

Both of these can be ready in about 25 minutes.

Note that there are no fresh onions or green peppers to chop! Now, if you’re feeling especially industrious—by all, means, feel free to chop 2 fresh onions for the first recipe (5 for the second), but the object was to make it quick and easy. Easy as . . . um . . . pie.

 

Article by Renee Chavez.

 

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