St. Mark's Chili Recipe Recipe
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Ingredients: |
Ingredients: 25 lbs chili meat
1 lb 4 oz chili powder
2 oz comino powder
(instead of chili powder and comino, use McLaury's chili mix)
4 cans tomato paste
2 Tbsp garlic powder
5 lbs onions, chopped
1 1/2 lb lard (if you can get suet with the meat, fry the grease out of it. It's better than lard)
6-8 qts boiling water
4 c (1 1/2 lb) flour
1/2 c salt
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Directions: |
Directions:Parch flour in 350º oven, stirring often. Takes about 1 1/2 hours to brown sufficiently. Cool and sift.
Brown meat in heavy skillet in small (5 lbs) amounts. Put in warm roaster.
Add tomato paste, 4 tomato paste cans of water, garlic and onions to the browned meat in the roaster. (If you have a blender, by all means put the chopped onions in). Otherwise, chop very finely. Cook this mixture 15 minutes at 500º. Then, skim about 1/2 coffee can of the grease off and leave the rest. The parched flour will absorb this.
Now, add the seasonings, garlic powder and salt. Cook at 350º for 2 hours. Stir frequenlty and add remaining water as needed.
Turn roaster off, then add sifted parched flour, slowly. Stir frequently. It should make your chili very thick. |
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Number Of
Servings: |
Number Of
Servings:67 with seconds |
Personal
Notes: |
Personal
Notes: You'll need a roaster for this recipe. Chili powder and cumin amounts are from the 1951 St. Hilda's Guild cookbook recipe. Note about McLaury's is in Grandmother Grace's handwriting. The recipe in the 1987 cookbook was updated, but instead of amounts for seasonings, they just wrote "one package chili seasonings". I guess they decided not to give the secret ingredients! The original recipe called for 1/4 lb garlic. In 1987 they changed that to 2 Tbsp garlic powder. As a note, the front page in the 1951 cookbook says "Illustrated by Mary Kelly"!
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