Recipe: U.S. Army Chile Con Carne (quantity recipe, 1940's)

U.S. ARMY CHILE CON CARNE, 1946

8 lbs dried small chili beans
Cold water
4 cloves garlic, crushed
1 lb fat
25 lbs ground meat (or 18 lbs ground meat, cooked)*
6 oz ground chili pepper
2 oz chili powder
6 oz salt
2 gallons meat stock, divided use
1 no. 10 can (6 lbs 6 oz) tomatoes

Wash beans thoroughly. Cover with cold water; soak 8 hours.

Cover and heat to boiling point; reduce heat and simmer 1 1/2 hours or until tender but not split or mushy. Drain.

Run 2/3 beans through food chopper and leave remainder whole.

Cook crushed garlic in fat until brown; add meat and cook until brown.

Add chili pepper, chili powder, salt, and enough meat stock to cover. Cover tightly and heat to boiling point; reduce heat and simmer until meat is tender. Add remainder of stock as needed.

Mix ground beans, remaining whole beans, and tomatoes with meat.

Serve very hot

*Or 35 lbs meat carcass, meat cut into 1/2-inch cubes or run through coarse meat grinder.