I realize that this post was 7 years ago, however, it may interesting to those who do remember the old Hormel block chili. Certainly not perceived as healthy these days. Companies now leave the grease content to the user. I was going through my Mom's old papers and ran accross a block chili recipe of my Dad's when he owned a resturant in Memphis arround 1940.
Red Beans or Kidney beans are optional
2 lbs ground or stew hand chopped beef
4 medium onions
4 buttons of garlic minced
2 medium red bell pepper chopped up fine
2 chili peppers (burned a little on the grill, then run through a collander) food processor
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons gray chili powder (research indicates this is a blend of cummin, and oregano) McCormick
1 tablespoon fresh ground black pepper
1 tablespoon salt or to taste
1 stalk finely chopped celery
1 large or two medium cans of pureed tomatoes
2 cans of tomato paste
1/2 pound of humko ( a memphis thing) or any kind of shortening.
1/4 cup black strap molassis
Do not use any water at all. Melt grease slowly, then put everything listed above in
then cook slowly until all done. Could take awhile. You can add anything to taste. Pour in molds and let cool into the infamous blocks. Just add water and heat as you need it.
Noticed many local Mexican resturants use lard in their recipes rather than shortening.