Chili Recipes Through the Years

Chili has become a staple in most everyone's diet, no matter the region of the country. There are regional differences: some places allow no beans or tomatoes, some places put it over spaghetti or on hot dogs, and some places add corn or black beans. The type of meat varies, cubed meat, hamburger. The amount of heat in the chili varies according to region and taste. This favorite meal has grown and changed through the course of time and the advent of more convenient foods available. Following are some recipes for this staple through the years.

1917

1917 Recipes from USDA Farmer's Bulletin 391

Economical Use of Meat in the Home: This was published because the price of meat and other foods had advanced and housekeepers were looking for more economical methods of preparing less expensive cuts so that they are as nutritious and as thoroughly and easily digested as the costlier cuts.

Mexican Beef

The Mexicans have a dish known as "chili con carne" (meat with Chili pepper), the ingredients for which one would doubtless have difficulty in obtaining except in the southwestern United States. However, a good substitute for it may be made with the foods available in all parts of the country. The Mexican recipe is as follows:

Remove the seeds from two Chili peppers, soak the pods in a pint of warm water until they are soft, scrape the pulp from the skin and add to the water. Cut two pounds of beef into small pieces and brown in butter or drippings. Add a clove of garlic and the chili water. Cook until the mat is tender, renewing the water if necessary. Thicken the sauce with flour. Serve with Mexican beans either mixed with the meat or use as a border.

In the absence of the Chili peppers, water and cayenne pepper may be used, and onions may be substituted for garlic. For the Mexican beans, red kidney bans either fresh or canned make a good substitute. If the canned beans are used they should be drained and heated in a little savory fat or butter. The liquid may be added to the meat while it is cooking. If the dried beans are used they should be soaked until soft, then cooked in water until tender and rather dry, a little butter or drippings and salt being used for seasoning or gravy. White ordered Lima beans may be used in a similar way.

1938

Home Canning Meats. Colorado State University Bulletin, June 1938

In 1938, the pressure cooker and the sealing machine for tin cans were the suggested method of preserving beef for the long term. The homemaker was urged to can meat because it allowed for a less expensive source of meat than buying fresh during those months of the year when meat was less available; meals were more easily prepared during the busy season, and helped on the emergency shelf when guests arrived unexpectedly.

Chili Con Carne

10 lbs. lean beef. 2 tbs. Chili Powder
2 lbs Mexican beans 1 1/2 C chopped onion
1 gal. or more water 1 gal. canned tomatoes
salt.

Soak beans over night in water. Cook 30 minutes in pressure cooker at 15 pounds pressure. Grind Beef through coarse plate of grinder. Brown half beef with half the chopped onion in hot fat. Brown the rest of the meat and onion. Cook slowly for several minutes. Remove excess fat. Combine tomatoes, meat, beans and seasoning; heat thoroughly and put in glass jars while boiling hot. Process according to pre-cooked meat.

1953

Meta Given's Modern Encyclopedia of Cooking

Chili Con Carne with Beef

1 lb dried red chili beans 3 1/2 C pureed canned or fresh cooked tomatoes
6 C cold water 1 C finely chopped celery
1 1/2 tsp salt 1 TBS chili powder
2 lb. ground beef 1 TBS salt
1/3 C chopped suet if using lean beef 1/8 tsp red pepper
3 TBS flour 2 tsp cider vinegar
1/2 tsp sugar

Wash and drain beans and hat to boiling in the water to which 1 1/2 tsp salt is added. Reduce heat, cover and simmer for 1 1/2 to 2 hours until beans are soft but not mushy. (At high altitude, the simmer time is much longer). Allow beans to cool in their liquid; they seem to absorb liquid while standing. Then measure liquid but do not discard; add water if necessary to make 1 cup. If there is more, concentrate to one cup by boiling rapidly. Brown beef and onion lightly in a heavy skillet or Dutch oven. If meat is very lean, suet may be added. Drain all but 2 tablespoons of fat from cooked meat, stir in flour until smooth. Gradually add tomato puree and stir until mixture boils and thickens. Add remaining ingredients, the beans, and liquid. Simmer 10 minutes, stirring occasionally to mix well. Serve hot with crisp crackers or toast. Makes about 2 1/2 quarts.