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    Howard’s Scale Level Chili


    Source of Recipe


    ???

    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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