Kidney Beans and Chili

Recipe No. 556 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Beans, kidney — 9 pounds (5¾ No. 56 dippers)
• Water, cold — 2 gallons (8 No. 56 dippers)
• Salt — as needed
• Meat, cooked or raw, chopped — 15 pounds

Onions, chopped — 4 pounds (4 No. 56 dippers)

• Peppers, green, chopped — 6 pounds (6 No. 56 dippers)
• Beef fat — 12 ounces (½ mess kit cup)
• Tomatoes — 1 No. 10 can
• Chili powder* — 3¾ ounces (15 mess kit spoons)
• Salt — as needed

Directions

1. Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
2. Add salt. Cover and heat to boiling point; reduce heat and simmer until half cooked.
3. Combine meat, onions and peppers; fry in beef fat.
4. Add beans and tomatoes; continue cooking until beans are tender.
5. Add chili powder and salt.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beans, kidney — 11½ oz Water, cold — 2½ cups Salt — to taste Meat, cooked or raw, chopped — 1 lb 3¼ oz Onions, chopped — 5 oz Peppers, green, chopped — 7⅔ oz Beef fat — 1 oz Tomatoes — 1 cup Chili powder — about 1¾ tsp Salt — to taste

The amount of chili powder may be reduced if desired.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 556, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.