Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Thursday, October 4, 2012

Phil's "Skinny" Chili

"Over the years, the cooks (from our most local medical center) have tried recipes submitted from other employees.  This one proved to be a favorite."

When I saw this recipe in the recipe book, 

Recipes & Remembrances, 

put together and sold to celebrate the medical center's 75th Anniversary (1931-2006), I was reminded of a very similar chili recipe I often made in the early 1970's.  This particular recipe was submitted by Phillip T. who had been the Radiology Manager at the hospital for a lot of years.  I remember Phillip from when he attended the same grade school and high school that I did.

*My very first real employer (for $$) was for a "hospital building fund".  I worked at that job from June of 1962 until the Spring of 1963 as their one/only secretary-- this was based out of a basement room of the local county courthouse.  When the 'mission' for that was completed, I was 'moved' to work in the main office of the hospital at its present location.... having gotten married in 1963, I continued working there until the Fall of 1963, when I quit to stay home and help with farm chores while awaiting the birth of my (our) first child in 1964.

  • 2 lbs. lean ground beef
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 1 bunch celery, chopped
  • 1 of 15 oz. can chili beans, undrained
  • 2 of 15 oz. bean sprouts, drained and rinsed
  • 2 of 15 oz. diced tomatoes
  • 1 of 46-ounce tall can tomato juice OR V-8 juice
  • 1 cup ketchup
  • 1 tablespoon Lawry's seasoned salt
  • Ground black pepper, to taste
  • 1 tablespoon dried oregano, rubbed between fingers to release flavor
  • 1 tablespoon dried sweet basil leaves, also rubbed between fingers
  • 1 tablespoon garlic powder
  • 1/4 OR 1/3 cup chili powder, OR 1 packet of chili seasoning mix

Combine beef, onion, green pepper and celery and fry until beef browns.  Drain excess fat and return mixture to 6-quart kettle.  (After I drain excess fat off, I sometimes take a cup of very hot water and pour that over the drained meat, also.)

Add chili beans, bean sprouts, diced tomatoes, tomato juice and ketchup.  Mix well.  Add the salt/pepper, oregano, sweet basil, garlic powder and chili powder.  Mix very well! Cook over low heat for 1 hour.  (Rather than cook it on top the stove and risk scorching what's in the bottom, I prefer to cover and set it in the oven for an hour at 350-degrees.  

I liked this chili recipe in the 1970's, and liked it just as much tonight.  Our little "borrowed' 7-year-old girl asked for seconds because she liked it so much, also.

* The variations I made with this recipe today 
weren't enough to change the end result.   


  1. Wonderful recipe and nice explained too!

  2. Thank you so much for stopping in and also for leaving your appreciated comment!!! : )