It’s the meal of the day and the Chef requires help. I quickly volunteered (otherwise I might have to cook, myself). She asked me what I thought my qualifications were, and I told her that I come from a long line of heavy eaters and thus feel qualified for the role. She was quick to point out that my family and I are all slenderlings and wondered if I perhaps was not exaggerating. I retorted that she has seen me in action through the years....There was no answer to this, only—“Get yer skates on then, here is a list of what has to be done”. She began verbally calling off the list of “to do’s”, and I began my work. First the onions—“How many do you want?”, I cheerfully asked. “I Just start chopping them until I say stop”, came the answer. Bride was busy selecting pans and getting the overhead sucking and picking through her books of recipes...looking for that most secret of formula’s—the “Recipe for Chilli con Carne”. No doubt she had consulted the CEO of Coca Cola for advice on recipe protection. At last it was found. The bell peppers were taken from the freezer and some of the supplies were stalled out in order to give a visual on the basis ingredients. The rest she would add at her digression with her back turned to me. My nose burned and my eyes were welling from the onions I chopped the onions until I heard the call that it was enough, and then emptied them into the first cooking pot, and then loaded an empty bottle of Marjoram for her use. I say “first” because the little pot would not be enough for the scale that she was planning—1½ kilo’s of ground beef. Get the picture? This was not just a meal; it would be enough to have the meal and freeze-in four additional portions for later. After getting other things ready for use, she began the fire and I could stir...keep stirring...”Don’t let it stick to the bottom”. It is a shame how much water came out of that ground beef! That all took more timer, as we could not proceed until all the water was gone and the ground beef began to actually fry and brown-up. I washed pans, utensils and other things to keep things tidy. Next I could empty and wash the red kidney beans through a strainer. I made several trips to the pantry for this and that and to throw away rubbish. Of course I had to retrieve some large jars of our tomato concentrate, empty two small tins of tomato purée/paste. The garlic had to be fetched. I twisted the tops off our canned tom concentrate...things were coming right along. Now then when the first pan was full, it was time to set the contents over to the larger glass cooking pan. It was a two man job, so to speak... but once that was done, I could rinse the first pan and let it soak over at the side of the sink. Now then, my work was done...or so I thought—the cooking chilli had to be set on a flame spreader and then stirred off the bottom every so often. I guess that it cooked an hour or an hour and a half. Finally; although I was copiously drooling by now, the fire was cut off but we weren’t ready to serve yet. The frozen rasped cheese had to be defrosted. Luckily that took seconds in the microwave. My Bride served up the chilli into bowls and I sprinkled the cheese rasps over it, turned to the Bride...and she said, “You were a pretty good sous-chef today—it makes things go so much easier”. “Yeah, I’m just your boy named Sous, how do you do.... Now let’s eat”!