Jailhouse Chili
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Soups A hearty and flavorful vintage chili recipe featuring tender diced beef and a rich blend of spices. Simmered to perfection and thickened with a classic cornmeal paste.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 2 hours | None | 6–8 Servings |
🔪 Key Equipment
- Large pot
- Small bowl
- Wire whisk
- Ladle
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 pounds | Beef | diced lean |
| 1/4 cup | Wesson Oil | None |
| 1 quart | Water | None |
| 8 | Chili Pods | or 6 tbsp Chili Powder |
| 3 teaspoons | Salt | None |
| 5 cloves | Garlic | finely chopped |
| 1 teaspoon | Cumin | ground |
| 1 teaspoon | Marjoram | None |
| 1 teaspoon | Red Pepper | None |
| 1 tablespoon | Sugar | white |
| 3 tablespoons | Paprika | None |
For Thickening
Instructions
Step 1: Sear the Beef
- In a large pot, heat the 1/4 cup Wesson Oil over high heat.
- Add the 3 pounds diced lean Beef and sear, stirring constantly, until the meat is gray but not yet browned.
Step 2: Simmer
- Add 1 quart water, cover the pot, and cook over low heat for 1.5 to 2 hours until the meat is tender and flavorful.
- Add all the remaining seasoning ingredients including 8 chili pods (or 6 tbsp chili powder), 3 teaspoons salt, 5 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon marjoram, 1 teaspoon red pepper, 1 tablespoon white sugar, and 3 tablespoons paprika.
Step 3: Thicken and Finish
- If the meat is particularly fatty, skim the excess fat from the chili before proceeding.
- In a separate bowl, prepare the thickener by whisking the 3 tablespoons flour, 6 tablespoons white corn meal, and 1 cup water together until completely smooth.
- Stir the thickening mixture into the chili.
- Cook for 5 more minutes, stirring as needed to prevent sticking until slightly thickened and bubbling. More water may be added if the chili becomes too thick.
💡 Make-Ahead & Storage: Store the chili sealed in the refrigerator for up to 4 days, or freeze for up to 3 months. Flavors deepen significantly when made a day in advance.
Original Recipe Scan
