This chili was made for school chili suppers back in the 1950's. I remember in the third and fourth grades, the teachers would have each student draw on poster board a bowl of chili and crackers. The posters were then used to advertise the coming event. This recipe comes from our neighbor who worked in the school cafeteria.

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

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  • Stir onion into the beef. Season beef with chili powder and stir; add chili beans and tomatoes. Season chili with salt and pepper. Bring the chili to a simmer, reduce heat to medium-low, and cook at a simmer until thick, at least 1 hour.

Cook's Note:

The old recipe called for pinto beans, and the tomatoes were canned and whole, with the tomatoes then crushed by hand.

Nutrition Facts

140 calories; protein 11.6g 23% DV; carbohydrates 10.7g 4% DV; fat 6.1g 10% DV; cholesterol 29.9mg 10% DV; sodium 305.1mg 12% DV. Full Nutrition