Cincinnati Chili (1955)

INGREDIENTS

INSTRUCTIONS

This chili recipe was served in the dining room for management employees of
Proctor and Gamble in Ivorydale, OH.
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. Morton's 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.
All of these Warren Leruth recipes come from Phil Johnson's New Orleans
Chefs Cookbook.
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. Converted by
MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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