Robert's Restaurant Chili
Source of Recipe
Kay Krause, cook and manager,
Recipe Introduction
She said she makes this dish in two parts, first the meat and then the sauce. She said the secret to the success of the recipe is cooking the sauce for a long time.
"I've been making this since I was 14 years old. I learned it from an old German woman in Park Falls. Now I'm 81."
"It's served every Thursday, and we run out of it. I make big quantities of it." She said her version of the recipe uses 20 pounds of meat.
List of Ingredients
3 tablespoons roast beef drippings, lard, vegetable shortening or butter
1 1/2 pounds good-quality hamburger
1 cup chopped green bell pepper (divided)
1 1/2 cups chopped onion (divided)
1 can (16 ounces) kidney beans, drained, liquid reserved
1/8 teaspoon garlic powder
Salt and pepper to taste
1 can (about 14 ounces) whole tomatoes, mashed
1 can (10 3/4 ounces) tomato soup
1 teaspoon tomato paste
1 teaspoon sugar
1/4 cup water
1/4 teaspoon chili powder, or to taste (optional)
Recipe
To prepare meat: In medium-sized saute pan combine beef drippings, meat, 1/2 cup green bell pepper and 3/4 cup onion. Cook, stirring occasionally, until meat is no longer pink. Set aside.
To make sauce: In large, heavy bottomed saucepan, combine liquid from kidney beans with garlic powder, salt and pepper, tomatoes, remaining 1/2 cup green pepper, remaining 3/4 cup chopped onion, tomato soup, water and chili powder, if using. Simmer slowly, stirring occasionally, for about two hours.
When done, add reserved meat mixture and simmer one hour. A few minutes before serving, add kidney beans and heat through. Make about 12 servings.
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