Hamburger Size (aka Chili Size)

Back during the 50's in Southern California, this was a very popular dish in small "Mom and Pop" diners. It doesn't appear on menus anymore, but it is still a solid comfort food for a chilly evening. Wash it down with ice cold beer.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  hamburger buns
• 1  lb ground turkey or 1  lb ground beef
• 2 (15 ounce) cans  chili (I like Dennison's fatfree turkey chili)
• 1  small onion, coarsely chopped
• 3⁄4 cup  canned jalapeno slices
• 1  cup  shredded sharp cheddar cheese

Directions

1. Spread butter on the open faces of the buns, sprinkle them with garlic powder and black pepper, then fry them on a griddle if you have one, or in a skillet, until toasty brown.
2. Mold the meat into patties then cook them thoroughly.
3. Heat the chili.
4. I use a microwave.
5. Depending on your taste,you might wish to muscle up the chili a bit with some hot sauce.
6. Plate it up by placing the buns, face up, on the plate.
7. Put the meat patty on the bun, smother it with a generous amount of chili, sprinkle some cheese over the chili, scatter onions and nacho slices on top of everything.
8. Dig in!