Dallas County Jail Chili (1966, 1968, 1976)

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A few more cites for Dallas County Jail Chili (Texas prison chili). Where  is
DARE?
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14 August 1966, Chicago <i>Tribune</i>, "How about a bowl of  chili?" by
Robert Cromie, pg. P4:
Julia Wright, a cooking authority, once called Smoot Schmid, then Dallas
county sheriff, and said she'd heard that his chili was exceptionally good. He
invited her to the jail, where she was served a bowl of red in the kitchen and
reported:

"I've tried the superlative Smood Schmid chili. This is the best I've ever
tasted."

It was Schmid's boast that his customers rated his chili "as the best ever
served behind bars."
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19 March 1968, Chicago <i>Tribune</i>, "How Hot the Chili?  Stage Shoot-out
to Decide" by Eleanor Page, pg. B3:
Mrs. Ben E. Beaird of LaGrange Park, a Texas native, thinks the recipes
sound rather weak except for Wick Fowler's use of jalapeno peppers, and offers  to
send her recipe for jail chili as it was served in the Dallas County jail in
the 1930s. She intends to try Mr. Sass's recipe for pinto beans out of
curiosity, but not with chili. "Pintos to be served with chili should be cooked
with nothing added but salt."
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30 September 1976, Chicago  <i>Tribune</i>, pg. D3:
For a bit of nostalgia, try the  famous Dallas County Jail Chili, that was
supposed to have originated during the  Depression. It's said that the chili was
so well known, it was a pleasure to go  to jail. It's a mild chili that could
easily be heated up with chiles or a  bottle or two of hot pepper sauce.
(...)
<i>DALLAS COUNTY JAIL CHILI</i>
<i>Four servings</i>
1/4 pound beef suet, cut in 1/2-inch pieces
2 pounds course ground beef
3 cloves garlic, crushed
3 tablespoons paprika
3 teaspoons chili powder
1 teaspoon each: salt, white pepper, cumin seed [whole or ground]
2 cans [16 ounces] kidney beans
Hot pepper sauce to taste

Cook suet in heavy casserole or pot over medium heat, stirring frequently,
until all fat is rendered. Remove and discard suet bits with slotted spoon.
Pour  off all but 1/4 cup fat. Brown meat and garlic, stirring frequently. Ass 2
cups  water; heat to boil. Lower heat and simmer, covered, 2 hours. Stir in
seasonings; simmer gently, uncovered, 1 hour. Add beans and heat through.
Adjust  seasonings and serve.

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