Chili Con Carne(Farm Journal Cookbook, Circa 1959)

• 8 c. dried kidney beans (4 lb.)
• 4 c. onions, chopped
• 2 c. shortening
• 2 cloves garlic, crushed
• 20 lb. ground beef
• 4 lb. ground pork
• 12 quarts cooked or canned tomatoes
• 5 Tbsp. chili powder
• 2/3 c. salt
• 1 tsp. pepper
• 1/2 c. sugar

1. Wash beans and soak overnight in water to cover; drain.
2. DO NOT SEASON.
3. Cover with freshly drawn water and simmer until tender, or use 2 cans (6 lb., 12 oz. each) kidney beans.
4. Brown onion slightly in hot shortening in heavy skillet; add garlic.
5. Add ground beef and pork and cook until browned, stirring occasionally with fork to break up meat.
6. Add cooked, drained kidney beans.
7. Stir in tomatoes, chili powder, salt, pepper and sugar.
8. Simmer 1 1/2 hours to blend flavors.
9. Makes 50 servings of 1 1/2 cups each.
10. If chili needs to be thinned, add 8 beef bouillon cubes dissolved in 2 quarts boiling water.

kidney beans, onions, shortening, garlic, ground beef, ground pork, tomatoes, chili powder, salt, pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21904 (may not work)