Vintage Homemade Chili Recipes


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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.


	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.

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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 scrumptious. 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 jalape�os 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. Ingredients: 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? Directions: 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 jalape�os 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.




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