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DEDHAM JAILHOUSE CHILI




Source of Recipe


the web


List of Ingredients




1 lg. onion
3 lb. lean stew beef
3 cloves garlic
4 tbsp. hot chili pepper
4 tbsp. mild chili pepper
2 tsp. ground cumin
Cooking oil
Salt

Recipe



Brown the onion in oil, then brown the other ingredients together with it. Add 3 cups of water and 1 1/2 teaspoons of salt. Simmer about 3 hours, preferably uncovered, adding water as needed, but letting it all boil down to a thick gravy.

You may prefer to use a commercial chili powder instead of the separate spices, reduce the amount of hot chili, or use canned green chilis. One does not cook ground meat in chili, nor is the hallowed "bowl of red" ever profaned by the addition of tomatoes, beans or sugar. Serves 6 with rice and beans.

It's remarkably unlikely that chili was ordinary fare at the Dedham jail, but Fairbanks descendant Robert Southwick Richmond, who grew up in San Antonio, contributes this recipe for the jailhouse chili once served up in many a country hoosegow in south Texas.