Howard’s Scale Level Chili
Source of Recipe
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Recipe Introduction
Remarks: My grandmother was born sometime around 1855 in Scale Level,
PA.
Here is her old-time recipe for what was then called chili soup. I
call it
Scalp Level Chili and have cut the recipe down to accommodate four
moderate
eaters if you accompany it with lots of good, crusty bread and a nice
green
salad. It is more a kind of tasty but semi-cautious Howard
Sprague-type
chili. Also, while it can be thrown together quite quickly, it should
simmer for about an hour and a half, so it is not a recipe that Howard
would
rush home from the office to cook. He would make it on a Friday
evening or
a Saturday afternoon, cooking it on top of the stove in his Dutch oven.
Jack Dodson – cast member
List of Ingredients
1 lb lean ground beef
1 lg yellow onion, chopped med coarse
3-4 med ribs celery, sliced
1/2 green pepper, chopped
3 med tomatoes, skilled and chopped [or one 15-oz can tomatoes]
1/2 c water
1 15-oz can kidney beans
1/4 tsp finely ground pepper
3 TB chili powder
1 TB brown sugar
Recipe
In Dutch oven, brown ground beef. If meat if very lean, add some oil
to pan
before browning. Add chopped onion, celery and green pepper, mixing
well
with meat. Add tomatoes, water and liquid from kidney beans. Stir in
pepper, chili powder and brown sugar, and bring to a boil. Reduce
heat,
cover, and simmer over a low flame for 30-40 mins, when the fat will
have
risen to the top. Spoon off fat, add kidney beans, and replace cover.
Simmer 40-mins or more. The longer it cooks the better it seems to be.
If you like it thick, remove lid for awhile. If you like more liquid,
add
some water or tomato juice. You may leave out green peopper if you
like, or
perhaps add a couple of finely chopped cloves of garlic. Throw in some
oregano if you like. Play around with it. Follow Howard’s lead and be
adventurous. Serves 4-6
Source: Aunt Bee’s Mayberry Cookbook
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