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Ingredients
- Cincinnati Chili (1955)
Directions
- This chili recipe was served in the dining room for management employees of
- 15 lbs lean grnd hamburger 3 lbs white suet 3 lbs minced onions 1/2 lb minced bell pepper 3/4 c. salt 1/2 c. sugar 1 tbsp black pepper 1/2 tsp cayenne pepper 1/2 c. chili pepper 2 tbsp grnd cumin 2 #10 cans tomato puree 1 gal. beef stock 4 #10 cans red kidney beans
- Saute/fry meat, suet, and seasonings. Add in spices, puree, and stock and simmer for 1-1/2 hrs with cover. Add in beans and thicken to desired consistency with flour or possibly cracker meal. Adjust salt and pepper. Usually served with minced raw onions and shredded Cheddar cheese on the side.
- Serves about 100
- TEXAS CHILI Pwdr:76 ozs. grnd dry chili peppers 13 ozs. grnd cumin 4 ozs. garlic pwdr 2 ozs. onion pwdr 3 ozs. grnd oregano 1/2 ounce. cayenne pepper 1-1/2 ozs. black pepper 1/2 ounce. grnd coriander
- Blend well.
- Makes 100 ounces.
- ABILENE CHILI (1958):This recipe comes from a leading restaurant in West Texas where chili is taken very seriously.
- 30 lbs. grnd chuck and cow round 2 quarts. minced onion 1 ounce. garlic pwdr 1/2 c. salt 1 pound Morton's chili pwdr 1 gal. water 1 gal. tomato juice 1/2 ounce. cayenne pepper equal parts of flour, cracker meal, and corn masa
- (about 1-1/4 lbs. total)
- Brown meat with onions and seasonings. Add in water and tomato juice and simmer 2-1/2 hrs with cover. Then thicken with flour, cracker meal and corn masa mix to desired thickness. Boiled pinto beans are usually served on the side.
- Serves about 55.
- I have never tried any of these recipes myself, but I have found the recipes I've tried from this book to be very successful.
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