Red Chili

📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Soups A classic rustic red chili featuring tender meat, a rich gravy thickened with flour, and aromatic spices cooked low and slow. This traditional recipe captures deep, savory flavors reminiscent of vintage home-style cooking.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	2 hours	None	6–8 Servings

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🔪 Key Equipment

• Heavy-bottomed pot or Dutch oven
• Wooden spoon

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Ingredients

Measurements	Ingredients	Prep / Notes
As Needed	Hamburger, lean Pork, or Round Steak	Chopped or ground
As Needed	Crisco	Or other cooking fat
1 tablespoon	Flour	Per tablespoon of grease
To Taste	Red Chili Powder	Adjust for heat
As Needed	Water	For gravy consistency
To Taste	Garlic	Minced
To Taste	Salt and Pepper	To season
To Taste	Oregano	Dried

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Instructions

Step 1: Brown the Meat

1. Brown the hamburger, lean pork, or round steak in a heavy pot. Add Crisco if needed to make a generous 2 tablespoons of grease in the pan until the meat is fully cooked.

Step 2: Make the Roux and Simmer

2. Add flour to thicken at a ratio of 1 tbsp flour to 1 tbsp grease.
3. Stir constantly and cook on very low heat, ensuring the mixture does not burn.
4. Add red chili powder to taste, then stir in water to create a rich gravy.
5. Cook and stir continuously, adding garlic, salt, pepper, and oregano to taste until fragrant and well-blended.
6. Simmer for a long time over low heat until the flavors meld into a rich, cohesive stew.

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💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 4 days, or freeze for up to 3 months for best flavor development.