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Jailhouse Chili

From: Sarah Henderson sehender@reed.edu

Date: Fri, 17 Sep 1993 10:58:45 -0700 (PDT)



This is from _A Bowl of Red_, by Frank X. Tolbert--the preeminent book on
chili.  This recipe comes from a former director of the prison system in
Texas, Dr. George Beto.  It is given in proportions that would be called
for in a prison.
 
 
Jailhouse Chili
 
25 lbs. coarsely gound beef
1/2 lb. comino (I assume this is cumin)
1/4 lb. chili powder
1/8 lb. paprika
2 handfuls of crushed dried red chili peppers
1/2 lb. finely chopped garlic
 
Put this all in a big pot with water to cover, closed tight.  Cook 15
minutes on high before stirring.  Then stir and simmer 30-40 minutes. 
"Prison cooks never add water, although they 'correct the seasoning to
desired strength' in the final 30 minutes of simmering and put in 2
handfuls of monosodium glutamate 'for the desired taste balance.'"