Abilene chili (1958)
55 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | pounds | Ground chuck and cow round |
| 2 | quarts | Chopped onion |
| 1 | ounce | Garlic powder |
| ½ | cup | Salt |
| 1 | pounds | Morton's chili powder |
| 1 | gallon | Water |
| 1 | gallon | Tomato juice |
| ½ | ounce | Cayenne pepper |
| Equal parts of flour, cracker meal, & corn masa, | ||
| (about 1 1/4 lbs. total) | ||
Directions
DIRECTIONS
This recipe comes from a leading restaurant in West Texas where chili is taken very seriously.
Brown meat with onions and seasonings. Add water and tomato juice and simmer 2-½ 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.