Chili Recipe 20

Chili Recipe 20


3 lbs of beef (lean); diced
1 qt or water
1/4 c of shortening (liquid)3 Tbsp of paprika
1 Tbsp of sugar
3 tsp of salt
1 tsp of marjoram
1 tsp of cumin (ground)
1 tsp of pepper (red)
5 cloves of garlic; finely chopped
8 pods of chili or 6 Tbsp of chili (powdered)

For the Thickening:
6 Tbsp of corn meal
1 c of water
3 Tbsp of flour


Cook meat in oil over a high flame. Constantly stir, ’til the meat turns gray (not brown) in color. Pour in with water then cover it, let it cook for about 1.5 hours over a low heat. Put in the rest of the ingredients except for the thickening then let it simmer for 30 minutes.

Combine the ingredients for the thickening then pour it in the chili mix, then cook it for 30 minutes, constantly stirring in order to keep it from sticking. (You may pour water for your desired consistency). If the meat’s fatty, skim the fat off prior to putting in the thickening.

If you want milder flavors, trim the red pepper and powdered chili into half and drop 2 Tbsps more of paprika. Good for one serving

Chili Recipe 20