Homemade chili recipes found in tin recipe boxes from the 1940's on.

I am a recipe collector.  I am saving handwritten recipes for your use,
because I think they represent our history, in a way.  The history of our
mother's, grandmother's, great-grandmother's and our families.  Sitting
down to a meal is the glue that hold's families together.  We get to know
each other over food, we talk, we laugh, we become a family.

I didn't like the idea that these recipes were being tossed out, lost and
forgotten.  It seemed a shame somehow that the heart of a family was being
trashed.  So, as I come across recipe boxes, journals, and old recipes, I
decided to share them with you.  A free vintage recipe collection.

Sometimes, these have names or information concerning the owner in the
margins or on the back of the index cards.  Little tidbits of information
about the owner's life.  I will include those names.  A little genealogy down
the food trail.  Who knows, you may find your relatives recipe here.

My first taste of Chili came from eating at my parents truck stop.  They first
owned the A&A truck stop on State Route 23, north of Chillicothe, Ohio.  
About 1962, when the highway built over State Route 23  and my parent
move to the junction of 35 and 50 East and ran the two truckstops there,
until about 1970, when the highway bypassed these truckstops and they
moved to the Dairy Freeze on Main Street in Chillicothe, then on down to
the Highway Restaurant on State Route 50.

Wow, brain splirt, that was a blast from the past.  I remember getting my
driver's license, along about 1969.  Their truck stops has gas stations, so
my gas was free, still, the cost of gas then was 25 cents a gallon anyway.

Finally, they moved for the final time to the School House Truck Stop
around 73, I believe and were there until they retired in the early 80's. I
liked the chili there, but now that I have tasted chili from around the
country, I think it was a little watery.  I like my Chili thick.  Thick enough to
dip cracher's in, then add some shredded cheese and a slice of hot green
pepper.  O, my!

Sorry for rambling, but it's my website, and the recipes are free.  Just ignor
the women behind the screen.

I just found my first recipe for Chili.  Now I can add a homemade chili
recipe page.
Cooking: A Vintage Recipe Collection of:
Old fashion chilli cooking recipes from here and there.  Handwritten recipes gathered from little old tin recipe boxes.
Chilli recipes from throughout the 1950's, 60's, and 70's.
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Texas Chili
1/4 cup really good olive oil
3 pounds beef chunks
4 garlic cloves - diced
3 Tablespoons paprika
3 Tablespoons chili powder
3 chili peppers - diced
1 Teaspoon curmin seed
3 Teaspoons salt
1/2 teaspoons white peppers
1 tablespoons diced sweet pepper pods
1 1/2 quarts water
1 teaspoon marjoram
1 tablespoon sugar
3 tablespoons flour
6 teaspoons cornmeal
2 cans tomato sauce
Sear beef in olive oil until brown.  Add water and simmer for 2 hours.  Add
all seasonings and sugar, cook slowly for 3 to 4 hours more.  Just before
serving, thicken with flour and cornmeal, moistened with water.  Add 4 cans
of several red kidney beans.

A recipe from a tin box, purchased at a Waverly, Ohio thrift shop.
PenVampyre@aol.com sent this recipe to me. She is a
free-lance writer for websites and web articles, specializing in
crafts, foods, and vintage.  If you would like an article
written for your website or article submission, please contact
by email at the above email.

We tried this recipe today.  It was excellent!  We didn't have a
valdalia onion and  used a sweet red onion instead.  Just

Aurora's Castillian/Inca Chili

Note:  This makes a very big batch of very thick, rich chili. Even
though chili purists may protest about the inclusion of beans, I first
got this recipe from our Inca housekeeper when I was living in
Mexico.  Very little of her cooking was native-inspired since my
host family was very proud of their Castilian heritage, and in
general were more fond of Spanish-inspired dishes which are not
hot.  When Arturo, my Mexican eldest brother, developed a taste
for hotter foods, Aurora would give him a bottle of Tabasco on
the side or add dried, diced jalapeños or hot pepper flakes
directly to his dishes.

The ground beef that I had in Mexico was either of a coarser
grind, or was shredded.  Quite often Aurora would grind her own
from a leaner roast. sometimes before cooking, sometimes after
she had roasted it, using the leftovers from a roast beef dinner.

2 pounds 90% lean ground beef
3 stalks celery, finely diced
1 large bell pepper, seeded and finely diced
1 16 oz. jar mild salsa
1  medium Vidalia onion, finely diced
6 cloves garlic, finely diced
2 teaspoons adobo sin achiote seasoning*
2 large cans dark red kidney beans (do not drain)
2 cans black beans, drained
2 cans pinto beans,drained
1 can tomato paste
2 cans (around 12 ounces) tomato sauce
olive oil
tobasco sauce (optional)
1 cup shredded Mexican blend cheese
garlic bread or tortillas
Italian flavored bread crumbs?


In a dutch oven or large stock pot, dump in the beans with liquid,
the adobo, tomato sauce and the tomato paste.  Stir together and
simmer over a low heat.

In a large frying pan, add enough olive oil to brown the onions,
celery, garlic and bell pepper.  Add ground beef.  Brown the
meat.  Add a little more olive oil to keep the beef from sticking if
needed.  When beef is thoroughly browned, add the jar of mild
salsa.  Simmer over low heat for 10 minutes.

Add meat mixture to bean mixture; stir well.  Cover and simmer
chili over low heat for 20 minutes, stirring occasionally.

Serve in bowls and sprinkle with cheese.  Serve garlic bread or
tortillas on the side.

Note: This is a very mild chili, so tabasco may be added, to taste,
for those who prefer a little more heat. Two diced, dried
jalapeños may also be added to the meat mixture.

The dark red kidney beans used are in the big cans over a pound
in weight.  You can also use light kidney beans if you prefer.

I generally use a flavored tomato sauce like garden style, but
nothing with mushrooms in it.

*Adobo sin achiote can be found at most Latin American
groceries or the Hispanic aisle in the supermarket.

Italian-style flavored bread crumbs may be sprinkled over the chili
with the shredded cheese in lieu of garlic bread or tortillas, if
desired.   If served with tortillas, the chili may be spooned into
them and eaten like tacos with the shredded cheese on top.
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  A
delightful little Christmas story with
mouthwatering  recipes for the most
wonderful time of the year!

Read "
Santa and the Magic Key".  An
entertaining story for the holidays, plus
recipes for your Christmas.  A story by
Robin Wallace.

Read "
Easter and Where NOT to Hide
Eggs"  Memories of Easters past and a
few vintage recipes.

Halloween Story -The original
story won first place in sixth-eighth
grade division of Southeastern Middle
School, 2005 by Logan Lyon

Food and Genealogy.  A story By
Robin L. Wallace.  Our lives, our
families, our very history's are defined
by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his version
of Kickapoojoyjuice.
Chili recipes on horseback.
Chili and cheese recipes.