UNCLE ROLF'S PORK CHILI CHINOIS

2 lbs Ground Pork or Cheap Pork Chops cut thin
1 jar (26oz) Bertolli’s Vidalia Onion with Roasted Garlic Pasta Sauce
1 can (11oz) pinto beans
1 can (16oz) chopped tomatoes (fire-roasted if preferred)
1 can (7oz) whole kernel sweet corn
1 medium sized sweet onion chopped (Vidalia, Walla Walla, Maui, or Mayan)
1 can (4oz) diced fire-roasted green chiles
2 garlic cloves minced
1 tightly-cupped-hand-palm salt
1 cube Knorr’s chicken bouillon or 1 tblsp Better Than Bouillon Chicken Base
1/3 cup milled flax seed
3 fistfulls turbinado sugar
1 heaping tbsp chili powder
½ rounded tsp ground cummin
1 tsp chopped cilantro
1 tsp chopped sweet basil
1/4 cup apple cider vinergar
1 cup water

(1) Flatten ground pork into thin patties which still hold together. Grill over outdoor grill. Brown on both sides. Squeeze out fat between two towels. Crumble. If chops, cut off fat, grill, brown on both sides, dice. (2) Chop onion and dice garlic. (3) Dump everything, save the vinergar, in pot over medium to low heat 1 hour. (4) Add vinegar in last few moments. (5) Serve topped with cheddar cheese and soda crackers on side. (60 Can be frozen and reheated. (7) Set aside an antacid for use later in evening if needed or Beano beforehand.

Harriet Young, chair of the Coconino County Democratic Committee and Adjunct Faculty in Politics at NAU suggested the chinois sweet and sour.

Rolf Prom, my mother’s brother and ideal bachelor uncle, gave great Christmas presents. Rather than going to college, he joined the Navy during WWI. After my father died, at the behest of my mother, he took over many of the tasks of a father in my rearing. A mechanic, he helped me rebuild a Ford Model A. We went camping. He coached me to ski, taught me the skills of outdoor living, in tracking, reading trails, fly casting, and cooking with cast iron over campfires. Later in life he married a Fundamentalist and sadly died soon thereafter.

The Rev. Dana Prom Smith, S.T.D., Ph.D.