Cooking With Bula 

by Bula

Lady’s, as the days get colder, and the evenings come with a cold northern wind, we must turn to the cook stove to find just the right dish to warm our hearts and lift our spirits.  One of the best recipes I’ve ever came across is an old recipe that my Daddy gave me.  I like to call it, “Bula’s Chili Dish.”

Start with a cast iron pot, or aluminum, or glass.  It doesn’t really matter, so long as it will hold water . . . or in this case, a steaming hot can of Wolf Brand Chili^®.  I suppose you can use another brand of chili if you want to, but you’ll just end up ruining the dish, so you might as well do it right in the first place.  Besides, if you don’t use Wolf Brand Chili^®, then you’ll never know what this dish is supposed to taste like.  (I get nothing from the Wolf Brand Chili^® company, but bring you this recipe as a public service).

Anyway, carefully open your can of Wolf Brand Chili^® so as not to cut yourself, because if you get your blood mixed into the chili, someone will eat that and that’s just wrong!  Once you get the can open, pour, scrape, drain and otherwise empty the contents of the can into the pot that you are heating up on top of your stove.  If you do not know how to turn your stove on, please refer to the owner’s manual.  Sorry, but after the last incident, I’m no longer allowed to give advise on lighting a gas oven.

Once your chili is in the pot on the stove with the lighted burner, you’ll need to carefully monitor the heating process.  I like to cook on the highest setting so as not to have to monitor the heating process too long.  That way, I can get back to my TV.  If nothing good is on TV, you can heat the chili on a lower setting if you’d like.  Either way, you will need to stir frequently . . . or constantly depending on the heat setting you have chosen.  Warning:  If you do use the highest heat setting, make sure you shave your forearms before stirring constantly, so as not to have the arm hairs curl up into little balls (See Bula’s beauty blog).

After the chili has reached the boiling point (you do not need a thermometer to check this, when the chili starts blooping and small droplets of grease begin to burn your fingers and forearms) then you know that your dish is almost ready.  Next, crush up two sleeves of crackers.   Then, open the sleeves and dump the crackers into the pot.  Then pour about a can’s worth of ketchup into the pot to kill the taste of the chili.  Stir and reheat to the boiling point again, making sure to stir all the ingredients together.

You are now ready to serve Bula’s Chili Dish with a side of apple sauce.  This will warm the blood, lift the spirits and get you ready for a nice romantic evening with your lover, or your dog.  Whichever you prefer, bless your heart.

Step by Step

Bula’s Chili Dish

1—19.0 oz. can of Wolf Brand Chili^®

2—Sleeves of salted crackers (if you use unsalted  crackers, you will need to add salt—this meal is not intended for the health conscious, honey)

1—19.0 oz. empty can of Wolf Brand Chili^® filled with your choice of ketchup (even if you don’t like ketchup, this really is good)

A boat-load of ketchup

1. Place the chili in a pan on the stove and heat until hot.

2. Crush two sleeves of crackers, open and pour over hot chili.

3. Add 19 oz. can full of ketchup.

4. Stir.

5. Heat the whole mess until hot.

6. Serve while steam is still rising.

Recipe makes one serving.  Two, if you have a side dish of boiled okra and some apple sauce.  Enjoy!