Abilene chili (1958)

Yield: 55 servings

Measure 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
\N \N Equal parts of flour, cracker meal, & corn masa,
\N \N (about 1 1/4 lbs. total)


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.

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