A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). This recipe may be doubled or trebled and is delicious when served with boiled spaghetti or macaroni.
Preserved exactly as written in the original source
Heat one tablespoon of shortening, add two large onions chopped fine and fry a light brown
Add one pound ground pork and veal or beef
Cover and simmer for fifteen minutes
Then add one-half teaspoon each of ground allspice, black pepper, ginger and cloves and one quart of tomatoes and cook for two hours
Then add a tall can of kidney beans and season to taste with salt and cayenne
Modern guidance to help you succeed with this vintage recipe
Browning the onions first develops foundational sweetness through the Maillard reaction, creating complex caramelized flavors that balance the spices. The long two-hour simmer allows the meat proteins to break down into tender strands while the tomato acids help tenderize the meat and meld the warm spices (allspice, ginger, cloves) into a cohesive flavor profile. Adding beans at the end prevents them from becoming mushy while still allowing them to absorb the rich, developed flavors of the chili base.
This chili can be made up to 3 days in advance and actually improves in flavor as it sits. Cool completely, then store in an airtight container in the refrigerator. The spices will continue to bloom and meld. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed to loosen the consistency.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. If freezing, leave 1 inch of headspace in the container for expansion. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, stirring frequently, until warmed through (about 10-15 minutes from refrigerated, 20-25 from frozen).
AI-generated tips from Chef Cecil's culinary database
This chili can be made up to 3 days in advance and actually improves in flavor as it sits. Cool completely, then store in an airtight container in the refrigerator. The spices will continue to bloom and meld. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed to loosen the consistency.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. If freezing, leave 1 inch of headspace in the container for expansion. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, stirring frequently, until warmed through (about 10-15 minutes from refrigerated, 20-25 from frozen).
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