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 holds 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

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 truck
stops there, until about 1970, when the highway bypassed these truck stops
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 cumin 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
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 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.
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