Leftovers. I have learned to enjoy eating leftovers. If you can put them on tortilla chips or a potato for lunch the next day you've got a winner! When you live on a budget there are undoubtedly going to be days when lunch is leftovers. Today it just so happens to be day THREE of the same leftovers. The abundant amount of leftovers is the result of an idea The PreAcHer had when he caught sight of the coveted recipe for Fred and Red's Chili.
Fred and Red's was a historic greasy spoon diner located in Joplin, Missouri until 3.5 years ago when the current owner retired. Fred and Red's got its start in 1923 (if you don't know the story check it out on wikipedia) I recall going there as a kid once with my dad. He ordered spaghetti red for us which I consumed ravenously. My chin, my lips and the inside of my mouth were covered in that greasy delight. There was an impressive pile of napkins i used to wipe away the evidence, happy with my full belly yet unaware of the after effects I was going to forbear.
If you are local and got to experience Fred and Red's then you know what I'm talking about. For those of you that haven't - I spent the rest of the evening in the bathroom. I never really forgot about that experience and had not eaten any Fred and Red's since that time- until this past weekend. I'm happy to say my stomach is much more qualified (aged) to handle the amount of spiciness and the grease. The recipe I used makes a huge amount of F & R's chili that can be used for nachos, coneys, spaghetti red, etc. The PreAcHer copied it from a Facebook post and sent it to me (see below)
JoMo's Fred & Red's Spaghetti Red Chili - (no tomato)
6 pounds ground beef (not chuck or ground round - do not drain)
3 (1 ounce) packages Williams Chili Seasoning
1 tablespoon crushed garlic
1 tablespoon cumin
4 teaspoons salt
1 (or 2) sleeves saltine crackers - crushed fine into cracker meal
Brown ground beef. Add the chili seasoning, garlic, cumin and salt. Simmer 15 minutes. Add 2 quarts water and cracker meal: simmer one hour.
Note: This recipe calls for one sleeve of saltine crackers; however two may be to your liking. The longer it simmers, the better it gets - a day or two in the fridge will mingle the flavors and produce an even better tasting chili.
Leftovers. Breakfast. Lunch. Dinner. Haha no not really, I didn't eat it for breakfast but it might have been kind of yummy mixed with scrambled eggs or hash browns. After lunch today I decided to ziploc the remains and freeze them for another time. And the next time I eat Fred and Red's Chili I will remember to remember the past and be thankful for things as simple as that day my dad and I ate together at that greasy diner that became a historic part of southwest Missouri.
