WICK FOWLER'S RED HOT CHILI

Name: WICK FOWLER'S RED HOT CHILI
Ingredients: 1-15oz. can TOMATO SAUCE; 1 big chopped ONION; 6 GARLIC cloves, chopped fine; 1 Tbsp. SALT; 1/2 Tbsp. black PEPPER; 1/2 Tbsp ground CUMIN; 1/2 Tbsp. ground OREGANO; 4 heaping Tbsp. CHILI POWDER; 12 or more Red Jam CHILI PEPPERS.

John Fallon, United Press International, Dallas, Texas

Ingredients

1-15oz. can TOMATO SAUCE
1 big chopped ONION
6 GARLIC cloves, chopped fine
1 Tbsp. SALT
1/2 Tbsp. black PEPPER
1/2 Tbsp ground CUMIN
1/2 Tbsp. ground OREGANO
4 heaping Tbsp. CHILI POWDER
12 or more Red Jam CHILI PEPPERS.

Method

Sear 3 lbs. coarse ground MEAT in fat, put in 2 gallon heavy pot. Add: [ingredients above]
Let simmer, stir occasionally for about 2 hours. Correct seasoning. Thicken with a little flour and water. Let stand over night - unless you are HUNGRY now!!!
FIRE EXTINGUISHER - PLEASE.

Note from the transcription

Contributor line printed as "From John Fallon".

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Photograph of printed page 5 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

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Note from the transcription

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