Curries are very satisfying. The aroma alone makes you happy. A diverse range of flavors is possible using the same basic recipe. An old cookbook described curry as “a brown stew with curry powder added to it,” so use your imagination.
You can see from the 6 random popular recipes in our chart that you can pretty much do what you want when making chili. Free yourself. You can use less or more beans, meat, tomatoes, spices, liquid, onion, and garlic. You can add all sorts of extra flavorings, or not. You may end up with 12 servings from 1 pound of meat, or 6 servings from 2 pounds of meat, we don’t know. See what you like, and see what you can do with what you have.
Whitehead’s Family Cook Book, 1891
Whitehead’s Family Cook Book, 1891
Whitehead’s Family Cook Book, 1891
Mama’s Sugar Economy Cookbook, 1915, 1975
Uses pancake mix. Mama’s Sugar Economy Cookbook, 1915, 1975
With molasses and vinegar. The Myrtle Reed Cook Book, 1916
Cooked chicken with cream sauce, breaded and deep-fried. The Myrtle Reed Cook Book, 1916
Chopped/ground pork. The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
Mama’s Sugar Economy Cookbook, 1915, 1975.