Recipe - Cincinnati Chili (1955)

Cincinnati Chili (1955)

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 One half lb
chopped bell pepper Three fourths cup salt One half cup sugar 1 tbsp black pepper One half tsp
cayenne pepper One half 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 1One half 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 One half oz. cayenne pepper
1One half ozs. black pepper One half 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
One half cup salt 1 lb. Morton's chili powder 1 gal. water 1 gal. tomato juice
One half oz. cayenne pepper equal parts of flour, cracker meal, and corn masa
(about 1One fourth lbs. total)

Brown meat with onions and seasonings. Add water and tomato juice and
simmer 2One half 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