Mildred’s Chili-Enchilada Sauce
📜 Collection: UK2 | ✍️ Attribution: Mildred (Neighbor on 12th St. - 1943) | 📂 Category: Sauces A rich and savory vintage chili-enchilada sauce from 1943, featuring ground beef, aromatic spices, and a robust chili powder base. Perfect for layering into authentic, crispy enchiladas.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 6–8 servings |
🔪 Key Equipment
- Frying pan
- Wooden spoon
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Tbsp. | Crisco | melted |
| 2 lb. | Hamburger | ground beef |
| 2 | Garlic | big buttons, grated |
| 10 Tbsp. | Red Chili Powder | plain |
| 1 level Tbsp. | Cumino Seed | whole |
| 1 scant Tbsp. | Cumino Seed | powder form |
| 1 Tbsp. | Oregano | dried |
| 1 Tbsp. | Salt | or to taste |
| As needed | Water | enough to cover |
| 1 Can | Tomato Paste | standard size |
| 1 Tbsp. | Flour | for thickening |
Instructions
Step 1: Brown the Meat and Aromatics
- Melt 2 Tbsp. Crisco in a frying pan over medium heat.
- Pour in 2 lb. hamburger and cook until browned.
- Add 2 grated garlic buttons and cook for another minute until fragrant.
Step 2: Add Spices and Simmer
- Stir in 10 Tbsp. plain red chili powder, 1 level Tbsp. cumino seed, 1 scant Tbsp. powdered cumino seed, 1 Tbsp. oregano, and 1 Tbsp. salt.
- Stir thoroughly to coat the meat evenly.
- Add enough water to cover the mixture.
- Stir in 1 can tomato paste and sprinkle with 1 Tbsp. flour.
- Simmer for 20 to 30 minutes until thickened and deeply flavorful.
💡 Make-Ahead & Storage: Store the cooled sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Original Recipe Scan
