Cincinnati chili (1955)

Yield: 100 servings

Measure Ingredient
15 pounds Lean ground hamburger
3 pounds White suet
3 pounds Chopped onions
½ pounds Chopped bell pepper
¾ cup Salt
½ cup Sugar
1 tablespoon Black pepper
½ teaspoon Cayenne pepper
½ cup Chili pepper
2 tablespoons Ground cumin
2 \N #10 cans tomato puree
1 gallon Beef stock
4 \N #10 cans red kidney beans



This chili recipe was served in the dining room for management employees of Proctor and Gamble in Ivorydale, OH.

Saute meat, suet, and seasonings. Add spices, puree, and stock and simmer for 1-½ 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

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