Bobby Unser – Indy and other | The “forgotten” drivers of F1

1965 – A close look of Bobby Unser running the bottom in this dramatic shot from Allentown in 1965. Photo Joseph Ramirez collection via FB

1968 The Telegram Trophy 200. USAC Champ Car Series. Mosport Park, Canada. Uncle Bobby Unser. Eagle Ford. Phto and info Paul Nemy

1969 – 7th December 1969 Al Unser in his Vel’s Parnelli Lola/Ford leads brother Bobby with his Bardahl Eagle/Ford out of turn 7A during the Rex Mays 300 USAC race at Riverside Raceway. Al finished second and Bobby finished fourth. Photo and info John Lacko

1969 Indy Photo from the Collections of **The Henry Ford**

1975 The late Bobby Unser in the beautiful Jorgensen Eagle at Milwaukee after winning the 1975 Indianapolis 500 the week before. Starting 3rd, Bobby finished 2nd to AJ Foyt in the Rex Mays Classic. Photo and info via Indiana Racing Memorial Association / FB

1976 Pikes Peak. Photo from the Collections of **The Henry Ford**

1978 Booby Unser Mosport Indy Car – 19th. Photo Michael Dodd

1978 USAC championship Brands hatch. Photo John Simmons

1978 Bobby Unser in his ARCOgraphite Eagle rounding Druids during the warm up just before the start of the Brands Hatch round of the 1978 USAC championship. Photo and info Richard Woods

1978 – Bobby Unser (Eagle) powering through Woodcote corner during the Silverstone IndyCar race (or possibly during practice) in 1978. Photo copyright: Ian Wagstaff

1979 International Race of Champions (IROC). Photo Richard A. Collins

1979 International Race of Champions (IROC). Photo Kurt Oblinger

1981 CART series Riverside. Photo Kurt Oblinger

1981 500 INDY. Photo Jorge Adrian Becerra

Bobby Unser and Dan Gurney 19XX Indy. Photo Mitch Ridder

Dan Gurney and Bobby Unser. Photo Paul H. Gulde

Bobby Unser when he also made when he was advertising for Ortega /ie the soup, not the Ortega/ with his mom. Photo from the Collections of **The Henry Ford**

Mom Unser’s chili: A hot Indy 500 tradition
Mom Unser’s Legendary Chili
1 pound lean pork (tenderloin or chops)
1 medium onion
1 clove fresh garlic
1 can diced tomatoes
3 cups fresh roasted, peeled and diced green chili (medium to hot)
1 shake dried oregano
Salt to taste
1. Remove all fat from pork and cube. Saute pork, onion and garlic until cooked. Add tomatoes with juice to skillet. Add oregano, salt and green chili. Simmer about 35 minutes. Pinto beans may be added, if desired, or served as a side dish. Serve with warm tortillas.
2. To roast fresh green chilis, rinse chilis and place on
a hot barbecue rack. Turn chilis until skin is uniformly roasted. Place chilis in a bowl, and cover with a damp dishcloth. (This allows the chilis to “sweat” and the skin to loosen from the meat of the chili). Wait 15 minutes, then begin removing the skins, and remove the stem along with the seed stem. Keep some seeds to add for flavor.about Bobby Unser