My Grandfather made one dish, chili. No chili I’ve tasted is better. It isn’t hot, it isn’t fancy, but to me, it is perfect. I love it just topped with a bit of cheese and diced onions, I love it on a baked potato, but best of all is on an open-faced hamburger with the top bun toasted and buttered. I have never been to a White Castle Burger restaurant, so when I saw frozen White Castle sliders, I thought they would be perfect for speedy, tiny chili sizes.
I don’t know the exact proportions I used, but I removed the top of one of the mini burgers and toasted and buttered (I Can’t Believe It’s Not Butter) it. I placed the bottom in a storage container and spooned some chili on it, sprinkled a little cheddar cheese and diced onion on it and froze it.
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound chorizo — Farmer John (this is Mexican-style and is uncured)
1/2 pound ground turkey (Grandpa used ground beef)
2 cups dried pinto beans — cooked
1 medium onion — chopped
1 tablespoon canola oil
1 teaspoon minced garlic
Saute garlic and onions in oil. Break up turkey and chorizo and cook until meat is browned. Add beans and 3 to 4 cups water and simmer, stirring occasionally for 1/2 hour.