Mrs. Ben Breard
Looking at Cooking with Mildred Swift

  • 3 pounds ground round steak (coarse grind)
  • 1 large piece suet
  • 3/4 cup chopped green pepper, finely chopped
  • 3/4 cup finely chopped celery
  • 2 large onions, chopped very fine
  • 2 tablespoons flour
  • 2 cans tomatoes (No. 2)
  • 2 quarts water
  • 2 pods garlic mashed
  • 2 tablespoons paprika
  • dash red pepper
  • 1 tablespoon or more salt
  • 4 tablespoons or more chill powder
  • 2 tablespoons celery seed
  • 2 tablespoons cumin seed
  • dash oregano

Melt suet (they’ll give you this at your meat counter). Wilt onions, celery, and bell pepper in this fat. add flour and brown. This gives your chili the nice color. Add water. Stir as you add the water. Add all other ingredients. Let come to a boil. Cut fire down and cook 1 1/2 hours. Add 2 cans red beans before serving if desired.

This chili can be frozen for several month.


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