This hearty vintage chili recipe by Mrs. Preston is a treasured glimpse into early to mid-20th century American home cooking. Featuring a straightforward mix of chili meat, suet, onion, garlic, and bold chili powder, this dish brings a comforting, rustic flavor that evokes memories of family dinners and slow-simmered goodness. The inclusion of suet reflects an old-school approach to depth of flavor and richness. It's a perfect recipe for those wanting an authentic, warming chili experience with a touch of nostalgia.
Ingredients
- ¾ lb suet (ground fine)
- 3 garlic cloves (finely chopped)
- 1 onion (chopped)
- 2 lbs chili meat (ground beef)
- 3 tbsp chili powder
- 1 tbsp salt
- 3 tbsp flour
Instructions
Step 1: Prepare the Ingredients
- Finely chop the onion.
- Mince or grind the garlic.
- Have the finely ground suet and beef ready.
Step 2: Lightly Brown the Suet
- Place the suet in a large, heavy skillet over medium-low heat.
- Cook, stirring occasionally, until fat renders and the suet begins to brown lightly, approximately 5–8 minutes.
Step 3: Soften the Onion and Garlic
- Add the onion and garlic.
- Cook, stirring frequently, until tender, approximately 4–6 minutes.
- Adjust the heat as needed to prevent the garlic from burning.
Step 4: Cook the Beef
- Add the beef.
- Break it apart with a spoon and cook, stirring regularly, until thoroughly cooked, approximately 10–15 minutes.
- For ground beef, verify an internal temperature of 160°F with a food thermometer. Food Safety and Inspection Service
Step 5: Add the Seasonings
- Stir in the chili powder and salt.
- Mix thoroughly to distribute the seasonings.
Step 6: Incorporate the Flour
- The original instruction reads: “Turn out fire - add 3 tbsp. flour. Stir well.”
- For preparation today, sprinkle the flour evenly over the mixture and stir thoroughly while continuing to cook, rather than relying on residual heat. Raw flour can contain harmful bacteria and needs cooking before consumption. This is a safety adjustment to the original method. fda.gov
Step 7: Finish According to the Card
- Remove the pan from the heat.
Tips
-
- Ask for finely ground suet: A butcher may be able to grind it for you. Avoid packaged suet containing added flour when reproducing the listed ingredients.
- Choose a practical beef grind: Coarsely ground beef is a reasonable interpretation of “chili meat,” though the unclear wording prevents certainty.
- Use gentle heat initially: Render the suet gradually so it does not scorch before the onion is added.
- Check the chili powder: A chili seasoning blend and pure ground chile can differ substantially in heat and flavor.
- Consider the salt quantity: The card specifies 1 tbsp. For a less salty variation, begin with 1 tsp and adjust after the beef is fully cooked.
- Keep additions optional: Beans, tomatoes, broth, and cumin are not listed. Adding them creates a variation with a different consistency.
- Test molding separately: Try a small portion before committing the whole batch; the card provides no evidence that it will release neatly.
- Offer accompaniments separately: Rice, cornbread, or tortillas can round out the meal without changing the recipe itself.
Nutrition
Calories: 470kcalCarbohydrates: 6gProtein: 24gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 95mgSodium: 950mgPotassium: 460mgFiber: 1.5gSugar: 1gVitamin A: 900IUVitamin C: 2mgCalcium: 40mgIron: 3.5mg