Wayne's brother and wife, Monk and Helen Guffy owned the Chuck Wagon Diner in Sanger, California. It was set up just yards from the Sanger Fruit Packing Company where Mexican migrant fruit pickers and packers were working and I mean those from Old Mexico. They took short breaks and since the diner was so close, they were frequent customers. They loved Helen’s especially hot Chili made from her own personalized Chili recipe. Chili dogs were a favorite. They ordered everything she served with chili. Many of the workers tried to get her recipe, but she kept it within the family. It was HOT, HOT, HOT!

When we visited Monk and Helen each summer, she made huge pots of her chili early every morning to take to the diner. It even burned my eyes as it cooked. So imagine the sweat and tears it brought to your eyes and face when you ate it.

One year, Wayne's sister, Jennie, offered the use of Helen's Chili recipe to feed a crowd of people at a town benefit at Jet, OK. Not many of the people could tolerate the spicy hot chili. It was the talk of the town for quite some time.

Helen died of lung cancer several years later and I always think a lot about her and her famous hot chili.

HELEN’S CHILI

1 cup suet
1/3 cup round red peppers crushed
15 lbs. chili meat
Cook above slowly for 2 ½ to 3 hours

Add:
1 cup chili powder
1 cup garlic salt
1 cup paprika
6 cans of tomato sauce
Cook very slowly for 20 to 30 minutes.

Add:
1 lb box of quick cooking oatmeal
Cook 20 minutes longer stirring all the time as it will stick and burn very fast.

Notes from Helen: “I let mine cool then put into loaf pans and freeze. Then take it out and wrap in foil. It will keep forever that way, but be sure to keep it frozen. When you are ready to fix it, use from the frozen state. The longer you simmer it, the better it is. You will need to add water to it as it will thicken as it cooks (oatmeal).”