Prudence Hilburn More Content Now

Usually at this time of the year, as spring arrives, many cooks put away their chili pots. However, the Hilburns enjoy chili the year around. Cool weather seems to be staying with us a little longer and chili, in some form, just seems right to serve.
My daughter, Twila, and I recently were thinking about ways she and her other siblings enjoyed chili when they were teenagers. She mentioned one of the local restaurants that served chili dogs. She always preferred their slaw dogs, but said it was better with a spoon of chili over the top.
Some home chefs liked to put chili on top of their hamburger patties. The following Chili Spoon Burgers remind me of this favorite.
If it is one of those times when you are not sure if you would like a bowl of “big red” or maybe a bowl of soup, you and your family might like Chili Soup.
Remember when you make chili, save any leftovers even if it is only a cup or two. It freezes well and there will probably be a time when you will want to heat it up and serve it over hot dogs or hamburgers.

CHILI SPOON BURGERS
1 to 1 1/4 lbs. ground chuck
1/2 cup chopped onion
1/3 cup catsup
1/4 cup chili sauce
1 teaspoon mustard
1/4 cup milk
Salt and black pepper to taste
Hamburger buns
Combine ground chuck and onion in heavy skillet. Cook until beef browns and drain excess grease. Add catsup, chili sauce, mustard and milk. Stir well and continue cooking another minute or two. Taste and add salt and black pepper, if needed. Spoon onto buns. Makes about 6 to 8 spoon burgers.

CHILI SKILLET PIE
1 1/2 lbs. ground chuck
3/4 cup chopped onions
2 teaspoons chili powder
1 (8 oz.) can tomato sauce
1 (10 oz.) can Rotel tomatoes
1 (11 oz.) can whole kernel corn
1 1/2 cups self-rising corn meal mix
1/2 cup self-rising flour
1 egg
3/4 cup milk
1/2 cup shredded Cheddar cheese
Combine ground chuck and onions in 10-inch iron skillet. Cook over medium high heat until onions are tender and beef is no longer pink. Drain well. Add chili powder, tomato sauce, Rotel and corn. Stir to mix and set aside. Preheat oven to 425 degrees. In medium bowl, combine corn meal mix, flour, egg, milk and cheese. Mix well and spoon over ground beef mixture. This does not have to cover entire top. It spreads as it bakes. Bake about 20 minutes, or until lightly browned.

CHILI SOUP
1 lb. ground chuck
1/2 cup chopped onions
1 can (about 15 oz.) chili beans, undrained
1 can (15 oz.) mixed vegetables
1 can (14 1/2 oz.) diced tomatoes
1 can (14 1/2 oz.) chili-style tomatoes, already seasoned
3 cups water
1/2 cup uncooked rice
1/3 cup Parmesan cheese
1/2 teaspoon Tabasco
Salt and black pepper, to taste
Combine beef and onions in soup pot. Cook until onions are tender and beef is no longer pink. Add chili beans, vegetables, diced tomatoes, chili-style tomatoes, water and rice. Cook over medium heat for about 20 to 25 minutes until rice is tender. Add more water, if needed. Stir in Parmesan and Tabasco. Taste and add salt and black pepper, if needed.

—Prudence Hilburn of Piedmont, Alabama, has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com