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Chile Con Carne

When Mom’s kids start getting married, the natural thing to do was to collect family recipes.  I’m sure that chili was something Mom hadn’t really been familiar with until then. It definitely wasn’t out of the German culture or the meat and potatoes farm culture either. Here are two chili recipes: one probably came from the Drover’s Telegram and the other was from the Strunk family and Betty copied it into the cookbook for Mom.

Chile Con Carne
This recipe comes from the test kitchens of the United States Department of Agriculture.

4 tablespoons bacon drippings
2/3 cup chopped onion
1 clove garlic, sliced
1 pound ground beef
4 cups cooked kidney or pinto beans
2/3 cup minced green pepper
4 to 5 cups cooked or canned tomatoes
2 bah leaves, crushed
4 teaspoons sugar
About 2 tablespoons chili powder
Salt and pepper

Brown onion and garlic in drippings.  Add meat and cook slowly a few minutes, stirring occasionally.  Add remaining ingredients.  Season.  Simmer until meat is tender and flavors are blended, about 1 hour.

Chili
(Vera Strunk)

2 pkg. hamburger
2 cans tomatoes
3 onions – sliced
1 can Red Kidney Beans (18₵)
4 Bay Leaves
2 Tbsp. Chili powder
1 tsp. Black pepper
1/2 tsp. Caraway seed
Salt to taste
(Add tallow if hamburger is quite lean)

Mix above ingredients and cook ’til done.  Serve with crackers.

There were tabs in Mom’s cookbook but by now the original text on them has faded.  Looks like Betty hand wrote “Chili” in pencil so we could find this recipe easier…..as if anyone using the book would do such a sensible thing.  Doesn’t everyone just page through their favorite cookbook until they find the recipe they’re looking for?  

What words do you think these tabs originally had on them?
 



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