Chili A La Purefoy
Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941
Thank you for reading this post, don't forget to leave a comment and subscribe!
- 1 cup rich chicken broth
- 2 onions
- 2 small peppers chopped fine
- 1 tsp sugar
- 2 tbsp fat
- 1 lb ground steak
- 1 can cooked kidney beans (Mexican chili beans are better)
- 1 tsp Worcestershire sauce
- 1 qt tomatoes
- 2 tsp chili powder
- Chop onions very fine and brown in fat; add the meat and brown.
- Stir into this 1 quart tomatoes, the beans and peppers. Season well with salt, pepper and 2 teaspoons of chili powder.
- Increase chili powder if desired.
- Cook slowly until peppers are cooked through and the desired thickness is obtained.
- Cook food of this kind in a granite or porcelain pan, as it keeps it from turning dark. Serves 4-6.
Discover more from Campfire Exploring
Subscribe to get the latest posts sent to your email.
