With kidney beans.
From the box of C.C. from Ceres, California.
Chili
4 lbs. coarsely ground chuck
6 Tbsp. vegetable oil
2 c. coarsely chopped onion
2 Tbsp. finely chopped garlic
4 Tbsp. chili powder
1 tsp. oregano
1 tsp. ground cumin
1 tsp. red pepper flakes
1 tin (6 oz.) tomato paste
4 c. [wye?] beef bouillon
1 tsp. salt
1-1/2 c. drained canned kidney beans
Brown meat lightly in 4 Tbsp. of oil; put meat aside. Add remaining oil to skillet and cook onion, garlic 5 minutes. Remove skillet from heat, add chili powder, oregano, cumin, pepper flakes. Mix thoroughly.
Add tomato paste, beef bouillon and mix. Add meat; add salt and ground pepper to taste. Bring to a boil. Stir once or twice; cover skillet.
Reduce heat to low and simmer 1 to 1-1/2 hours. Add beans the last 15 minutes.
Serves 6 to 8.
Louise Chadwick’s mom, Grandma Seabolt
June 13, 1973
From the kitchen of Carol Chadwick