Today is National Chili Day. Why not celebrate with this recipe for Chili Con Carne from the March 20, 1968 edition of the Milwaukee Sentinel?
Chili Con Carne
4 pounds ground beef
2 pounds lean pork, ground
6 cups chopped onion
¼ cup diced celery
4 cans (1 pound each) tomatoes
2 cans (1 pound each) tomato puree
8 cans (1 pound each) kidney beans, undrained
½ cup chili powder
¼ cup salt
Brown meat in shallow pans in broiler. Pour off drippings into heavy kettle. Add onion and celery to drippings and cook five minutes. Add meat and remaining ingredients and cook, uncovered, over low heat about two hours, stirring frequently. Serve in bowls. Makes 25 servings, two cups each.
