Chili Con Carne For 60 Men(War Department Document, Dated 1910)

• 15 lb. meat scraps, trimmed of all fat
• salt to taste
• 3 1/2 qt. small red beans, cooked
• rendered fat or oil
• 3 1/2 oz. chili pods
• ground chili powder to taste (see cook's notes)
• beef stock

1. Chop meat into 1/2-inch cubes.
2. Fry in the same manner as beef steak, but use a smaller amount of fat.
3. Cover fried meat with about 1-inch of beef stock.
4. Add ground chilies, chili powder and salt to taste.
5. Run 2/3 of boiled beans through a meat chopper and stir into meat mixture.
6. Add remaining third or beans whole. While cooking, it may be necessary to add more beef stock to replace that lost be evaporation.
7. Simmer for 1 hour or more until meat is tender and mixture is proper consistency.
8. When ready to serve, there should be sufficient liquid to cover the preparation.

meat scraps, salt, red beans, oil, chili pods, ground chili powder, beef stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=970575 (may not work)