The deadline for submitting recipes for possible inclusion in the “San Bernardino Bicentennial Cookbook” has been extended to Dec. 31. For more information, call (909) 381-8251, or visit online at http://www.sbpl.org/recipe_guidelines.htm. Also, read my Dec. 6 column on the subject at http://sbsun.com/johnweeks.
I’ve submitted a few recipes myself, including this one:
SAN BERNARDINO CHILI
This is a quick and delicious chili that is made with ground beef of the exact kind and with the exact seasoning mix used by the McDonald brothers, Richard and Maurice (Mac), who opened the world’s first McDonald’s restaurant in 1940 in San Bernardino. In 1948, they converted their establishment to a drive-in and also developed innovative methods of food preparation and service that pioneered the modern fast-food industry.
Also, San Bernardino Chili uses pinto beans, not the kidney beans more commonly found in chili. This is my nod to the fact that San Bernardino also is the birthplace of Mexican fast food — ground zero for the founders of Taco Bell, Del Taco, Bakers, Taco Tia, Naugles and others.
Moreover, San Bernardino Chili is spiced not with Louisiana pepper sauce, as is common, but with good strong Inland Empire hot sauce. I use La Victoria Salsa Brava Hot Sauce, bottled in Chino, but another good choice is Lindy’s Premium Red Taco Sauce, made by a company founded in San Bernardino generations ago.
San Bernardino Chili
2 pounds ground beef, 80 percent lean, 20 percent fat
1 teaspoon salt
One-half teaspoon Accent (MSG)
One-half teaspoon black pepper
One-half teaspoon onion powder
1 large onion, chopped
2 cloves garlic, minced
1 16-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 cup tomato or V8 juice
1 15-ounce can pinto beans
6 ounces hot sauce
In large saucepan, break up beef and add salt, Accent, pepper and onion powder (the McDonald’s seasoning mix). When meat is broken up add onions and garlic. Stir until meat is browned. Add remaining ingredients and mix well.
Bring to boil, reduce heat, then simmer, uncovered, for 45 minutes or until chili is thickened, stirring occasionally. If extra thickness is desired, partially mash the chili with a bean or potato masher. Serve hot.
Serves 6 to 8.
