"Bowl of Red" (1949)

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"Bowl of Red" (chili) is from at least 1949.
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<i>A Taste of Texas</i>
by Jane Trahey
New York: Random House
1949
Pg. 4:
Here, step by step, "as even a Yankee could understand," from Sherman,
Texas, comes Mr. C. S. Boyles, Jr.'s recipe for "Bowl of Red" with two stern
admonitions: (1) "Don't, for heaven's sake, insult an old and honorable
ranch-country institution by tossing in such ghastly things as flour paste or  potatoes
and vegetables." (2) "See that it's red!"
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<i>Bowl of Red</i>
YIELD: 12 servings
2 tablespoons shortening
1/2 pound fresh unrendered suet
1 large onion, chopped...Saute onion in melted shortening and finely cut
sure in deep pot or large stew pan.
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3 pounds good lean beef
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cumin (comino)...Have beef ground into coarse uneven  little
chunks. Mix meat with garlic, chili powder and cumin. Add meat and  seasonings to
the pot; cook 15 minutes or until meat is brown.
Pg. 5:
2 teaspoons salt
1/2 teaspoon red pepper
1 tablespoon paprika (optional)
1 1/2 quarts water...Add remaining ingredients; stir well. Simmer one to  two
hours over low or medium flame until meat is tender. Serve piping hot.
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Crackers, tamales, cheese, sour pickles, and onions are appropriate side
dishes. Correct drink is black coffee, very hot, or a bottle of beer, very  cold.
<i>C. S. Boyles, Jr.; Sherman,  Texas</i>

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