Fried Meat Chili

📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Soups Discover a vintage chili recipe featuring pan-fried meat cooked with a savory flour-and-fat roux base. Richly spiced and simmered to perfection, it is a hearty classic.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	30 mins	None	4–6 Servings

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🔪 Key Equipment

• Heavy-bottomed pot or skillet
• Wooden spoon

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Ingredients

Measurements	Ingredients	Prep / Notes
As Needed	Meat	likely ground beef
As Needed	Lard	or bacon grease
As Needed	Flour	for thickening
To Taste	Chili Powder	unspecified quantity
As Needed	Water	for liquid base
To Taste	Garlic	minced or crushed
To Taste	Salt	unspecified quantity
To Taste	Oregano	dried
Optional	Bouillon	for extra depth

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Instructions

Step 1: Fry the Meat

1. Fry the as needed meat in as needed lard or bacon grease in a heavy pot until browned and fully cooked.

Step 2: Make the Roux Base

2. Stir in as needed flour as if making a gravy, and cook until it bubbles and turns lightly golden and aromatic.

Step 3: Spice and Simmer

3. Remove the pot from the heat and stir in to taste chili powder.
4. Gradually add as needed water to the flour mixture, then stir in to taste garlic, to taste salt, and to taste oregano.
5. Add optional bouillon if desired, return to heat, and simmer until the chili is rich and well-blended.

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💡 Make-Ahead & Storage: Store the cooled chili in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

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Original Recipe Scan