Village residents and patrons of the village’s public library formed the North Riverside Library Foundation in 2009 to provide support for the projects, programs and other needs of the Library.
Thank you, Sandra Buckley
The Library Foundation wants to thank Sandra Buckley of North Riverside for her donation in memory of John R. Buckley. Donations such as hers help the Library Foundation support its mission of supporting the patrons of the North Riverside Public Library.
Our Chili is the Best!
Representing the Library Foundation, Vera Wilt’s Chili was awarded the People’s Choice Award in the Chili Cook-Off held at the annual North Riverside Autumn Fest on Friday September 20. Last year, Vera’s chili won the Judges’ Choice Award. Congratulations again, Vera!
“Mom’s Chili” – Winner of 2013 People’s Choice award at NR Chili Cookoff
Vera Wilt – This was my mother-in-law’s recipe, and a family favorite.
6 to 8 servings
½ lb. Dried Pinto Beans (use beans from same package for uniform cooking)
2 – 16 oz cans of crushed or ground tomatoes
1 lb. coarsely chopped green pepper
1½ lbs. coarsely chopped onions
1½ Tbs. oil
2 cloves garlic, crushed
½ cup butter or margarine
2½ lbs. lean ground beef
1 lb. lean ground pork
½ cup finely chopped parsley
1/3 cup Chili Powder (more or less to taste)
2 Tbs. salt
1½ tsp. pepper
1½ tsp. ground cumin (a must)
Brooks Beans in hot chili sauce or Mexican beans in chili sauce
1. Wash pinto beans, pick out bad ones, place in bowl, and add water to 2 inches above beans. Soak overnight (add a little chili powder & garlic salt while soaking)
DO NOT DRAIN! Next day, simmer beans covered, in the same water until tender, about 45 minutes. Add water if necessary, DO NOT overcook beans, and Again DO NOT DRAIN.
2. Saute green pepper slowly in oil for 5 minutes. Add onion and garlic and cook until tender, stirring, DO NOT BROWN. Remove veggies, Add butter or margarine and brown meat.
3. Stir in pepper and onion mixture, parsley, tomatoes, and chili powder. Cook slowly for 10 to 15 minutes, stirring occasionally.
4. Add the pinto beans to this mixture. Season with salt, pepper, and cumin. Simmer covered for one hour, stirring occasionally.
5. Remove cover and simmer for 30 minutes
Taste chili, and set some aside for those who like it milder or with fewer beans. Then add the canned hot chili beans to the main batch. Add Tabasco or other seasoning if you prefer it hotter.
My family prefers minimal beans, so I don’t add the canned beans, and sometimes I add chopped jalapenos during the cooking process rather than adding hot sauce at the end. Freezes well, and multiplies well for bigger batches.
The Foundation is a 501(C)3 not-for-profit organization registered with the Internal Revenue Service and the State of Illinois. The Foundation will not replace tax revenue. Instead, the Foundation’s goal is to enhance the quality and range of library services and materials beyond tax revenue.
The Foundation Board will work closely with staff at the Library, 2400 S. Des Plaines Avenue, to ensure that all gifts are put to the best use to benefit Library patrons and the community. All donations to the Foundation are tax deductible to the extent allowed by law.
Serving on the Foundation’s Board of Directors are North Riverside residents:
Vera Wilt, president; Audrey Sprague, vice president; Lenora Giurini, treasurer; Marge Hook, secretary; Jason Bianco, Annette Corgiat, Joseph DeRosier, Stephanie Lanken and Kay Subaitis.
Additional information is available by calling the Library at (708) 447-0869.
Events and Promotions
COOKBOOKS FOR SALE
What: The North Riverside Library Foundation collected 600 recipes from library patrons and village residents to create our cookbook.
Where: Available at the Circulation Desk.
How much: Cookbooks cost $12 each. Those who buy more than one book will get a discount of $2 off each book beyond the first.