Cincinnati chili (1955)
100 servings
Ingredients
| Quantity | 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 | #10 cans tomato puree | |
| 1 | gallon | Beef stock |
| 4 | #10 cans red kidney beans | |
Directions
CINCINNATI CHILI (1955)
DIRECTIONS
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