Ralph's (my uncle) Chili Bricks Circa 1930
10# "regular" ground beef
8 large onions chopped finely
12 large cloves of garlic minced
1 cooking spoon paprika (a large chef’s spoon)
1/2 teaspoon black pepper
10 cooking spoons (a large chef’s spoon) chili powder
1 cooking spoon (a large chef’s spoon) ground cumin
Cook meat garlic and onions until done use no water, will form quite
a lot of juice, but do not ladle off. When this is done add paprika,
chili powder and cumin. Stir well and often while cooking about 15
minutes longer over very low heat. If desired ( and I do) add 2 number 1 cans of
tomato puree and stir often as this mixture burns very easily. When
done pour 2 cups of the mixture into lined loaf pans or other freezer container and freeze. After it is fully frozen pop it out of the containers and Vacuum pac them, label, date and put back into the freezer. They will keep better this way.
Add a can or two of red beans, pinto beans or kidney beans to each block
when you fix to eat.
This is delicious chili! I also like to add a can or two of those Mexican stewed
tomatoes when I add the can of beans. This year I was able to add a quart of diced tomatoes to the brick and it was delicious. If you have none of your own canned tomatoes just use commercial products.
Bon Appetite