Recipe Talk

Mary Starr published this recipe in the Knoxville Journal in 1959

From Grey Stone Cookbook

Mary Starr's Chili

(page 53)
1/2 cup onions in tablspoons fat. (Bacon)

Add:

1/2 cup celery

1/2 cup chopped green peppper

1 lb gr beef

Cook about 10 minutes.

Add:

1 1/3 teaspoons salt

2 1/2 cups tomatoes or tomato juice

2 2/3 cup canned pintos or kidney beans

Cook rapidly 15 minutes stirring occasionally.
Covered.

Blend and add:

1 tablespoons chili power

Small amount of water

Simmer till ready to serve.