Instructions: This chili recipe was served in the dining room for management employees of

15 lbs lean ground hamburger 3 lbs white suet 3 lbs chopped onions 1/2 lb chopped bell pepper 3/4 cup salt 1/2 cup sugar 1 tbsp black pepper 1/2 tsp cayenne pepper 1/2 cup chili pepper 2 tbsp ground cumin 2 #10 cans tomato puree 1 gal. beef stock 4 #10 cans red kidney beans

Saute meat, suet, and seasonings. Add spices, puree, and stock and simmer for 1-1/2 hours with cover. Add beans and thicken to desired consistency with flour or cracker meal. Adjust salt and pepper. Usually served with chopped raw onions and shredded Cheddar cheese on the side.

Serves about 100

TEXAS CHILI POWDER:
76 ozs. ground dried chili peppers 13 ozs. ground cumin 4 ozs. garlic powder 2 ozs. onion powder 3 ozs. ground oregano 1/2 oz. cayenne pepper 1-1/2 ozs. black pepper 1/2 oz. ground 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. ground chuck and cow round 2 qts. chopped onion 1 oz. garlic powder 1/2 cup salt 1 lb. Mortons chili powder 1 gal. water 1 gal. tomato juice 1/2 oz. cayenne pepper equal parts of flour, cracker meal, and corn masa

(about 1-1/4 lbs. total)

Brown meat with onions and seasonings. Add water and tomato juice and simmer 2-1/2 hours 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 Ive tried from this book to be very successful.

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