We had a member here by the handle @Skylane whom I had the pleasure of meeting in person. He was a 182 pilot from Prospect, Oregon, just up the road from my home town. Good guy, the kind that made BCP what it is from a sense of community. His name was Robert Wright, but he went by "Bub "
He died from ALS in 2011, only a couple years after being diagnosed. This is truly one of the shittiest ways there is to go out. I have been thinking of him lately because someone very close to me was also diagnosed with the disease.
Was Bub a good pilot? Good mechanic? Honestly, I don't know. He left an impression on me because 1) he let me borrow his pickup one time when I landed at Prospect, and 2) he taught me to make chili.
I made a big pot today, so I'll share the recipe here just how I wrote it out in 2011 after Bub passed away.
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Original post Wed Nov 09, 2011 2:49 pm:
1 big ass crock pot
1 diced white onion
1 diced red onion
1 or 2 diced green bell peppers, depending on your love for bell pepper.
1 lb of burger (I use 93% lean turkey burger, as well as 80% lean hamburger. Depends on my mood.)
2 cans tomato sauce
1 cans S&W stewed tomatoes
Beans of choice in your chosen volume for fart moderation (i use red, kidney, black...in any combination)
1/2 tbs "Better than Bullion" chicken bullion
2 diced jalapeno peppers (if none, then substitute 1/4 tsp cayenne pepper. If not hot enough at the end, still add the cayenne or a few shots of Frank's Hot Sauce)
1/2 tsp black pepper
1/3 cup red wine vinegar
1/4 tsp garlic powder (not salt)
4-5 cloves pressed garlic
1 tsp taco seasoning from packet (gets you the cumin and some other goodies)
-Soak your beans 12 hrs before starting if you're using dried beans from a bag. Or pressure cook them for an hour. If using canned beans, no need. Dump em right in.
-In a large skillet, add your onion and bell pepper and burger and fried them on med-high heat in some olive oil until the burger is browned. Don't overdo it and burn the onion.
-Dump the skillet contents into the crock pot and add the beans, tomato sauce, stewed tomatoes, and everything else and put the lid on it for 4+ hrs, stirring as needed to satisfy your chili sniffing urges. Sometimes you have to add a little water to bring the broth level up so stuff will cook.
Edit: for canned beans, I've started adding them about 30 minutes prior to eating because they're quite soft already. Too long in the crock on full throttle will turn them to mush.
- A can or corn and black beans can add a Southwest touch. Sometimes I've dumped half a beer into the mix, other times the vinegar from the Mezetta pickled jalapenos jar.
Might not be exactly his, but I think of Bub when I cook chili.
