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“This is a chili recipe from a gentleman who use to own a restaurant in the South. I found it in his collection I bought at a flea market in Albany, GA. I'm guessing he made it some time in the 70's. He wrote that "One gallon and a pint will give about 160 ounces of chili. Serving it is a 6 ounce bowl, and will give you about 27 bowls, at 45 cents a bowl, this should not cost over $3.90 for all the contents. The retail value is $11.15 income." He also wrote, "It seems that people like it hot, especially if they had been drinking. It sobers them up." I'm guessing on the prep and cook time. I have not tried it yet. I just found his write-up interesting and hope you will also. He goes on to list a few more recipes. I wish his name had been included to give him the credit. He ground his own hamburger using a 40 pound piece of beef. He used about 30 percent of beef fat. Out of this size beef, he was able to get some cube steaks, some sandwich steaks and beef for "old fashioned beef stew with brown gravy, or could be used for hot beef sandwiches, which is a good seller."”
160 ounces

Ingredients Nutrition

  • 3 lbs hamburger
  • salt
  • pepper
  • 1 tablespoon garlic powder (he wrote 1 large soup spoon)
  • 1 tablespoon red pepper (he wrote 1 large soup spoon dried red pepper)
  • 1 pint vegetable oil (he wrote 1 pint cooking oil)
  • 42 ounces kidney beans (he recommends 3 regular size cans Joan of Ark Kidney beans)
  • 42 ounces diced tomatoes (he wrote 3 cans Hunts tomatoes with chunks)
  • 1 teaspoon oregano
  • 2 quarts water
  • 14 cup hot sauce (he wrote half of a small bottle of hot sauce)


  1. Put the first 6 ingredients in a pan and cook slowly. Take a long handled spatula and press the contents in the pan. This brings out the good juice. After this has cooked, place contents in a larger pot. Add the rest of the ingredients and cook slowly.

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