Jailhouse Chili

From: Sarah Henderson sehender@reed.edu

Date: Fri, 17 Sep 1993 10:58:45 -0700 (PDT)

This is from _A Bowl of Red_, by Frank X. Tolbert--the preeminent book on chili. This recipe comes from a former director of the prison system in Texas, Dr. George Beto. It is given in proportions that would be called for in a prison. Jailhouse Chili 25 lbs. coarsely gound beef 1/2 lb. comino (I assume this is cumin) 1/4 lb. chili powder 1/8 lb. paprika 2 handfuls of crushed dried red chili peppers 1/2 lb. finely chopped garlic Put this all in a big pot with water to cover, closed tight. Cook 15 minutes on high before stirring. Then stir and simmer 30-40 minutes. "Prison cooks never add water, although they 'correct the seasoning to desired strength' in the final 30 minutes of simmering and put in 2 handfuls of monosodium glutamate 'for the desired taste balance.'"


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