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Hello , Tom . Present here from the

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Naval History and Heritage Command .

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And today we're again going to be

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cooking with history with the recipe

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out of the 1945 edition of the Cookbook

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of the United States Navy . And the

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recipe will be focusing on today in

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honor of Navy Weeks . SAN Antonio ,

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Texas is beef chili con carne ? A .

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So I'm really excited about this recipe

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for a few reasons . First off , I

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already have the corn bread ready to go

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with this dish , which , uh , it's the

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same recipe out of this cookbook . But

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what's really exciting for me is that

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it's a dish that sailors aboard USS

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Texas BB 35 would have most likely and

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probably did have during World War Two .

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So it's a It's a historic dish , uh ,

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not only for World War Two , but also

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locally in Texas , because the Texas is

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the last surviving dreadnought

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battleship that is a museum ship today

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in Texas that you can visit and

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we get to try a recipe that those

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sailors most likely had . So we're

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going thio , get into it and go through

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the ingredients , and you can try it at

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home as Well , all right , so we've

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scaled down the ingredients . So again

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you can try this at home and going

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through them , because originally this

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was meant for 100 people , so the

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portions are huge , so we've scaled it

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down for you so you can try . So let's

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go through the ingredients . First off

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chili beans , Small red originally one

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number 10 can number 10 can is very

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large can that holds about 3/4 of a

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gallon . Uh , we're going to be using

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3/4 of a cup . Next is beef boneless ,

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originally £25 who'll be using around

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£3 . Next is garlic crushed ,

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originally four cloves . We'll be using

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one . Next up on the list is beef fat .

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Originally , one pint will be using 1/4

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cup . Next is beef stock . Originally ,

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two gallons will be using four cups .

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All right . Next is pepper cayenne .

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Originally , one tablespoon will be

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using half a tablespoon . Next is chili

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powder . Originally , one and 1/8 cups

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will be using two tablespoons . Next is

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salt . Originally , 3/4 of a cup will

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be using four teaspoons and then

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finally , tomatoes again . Originally ,

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one number 10 can we'll be using 1.5

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cups , and here's the makeup for all of

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the ingredients . Press two thirds of

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the beans through food chopper . Leave

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the remainder hole . Cut meat into half

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inch cubes or grind . We're going to be

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using ground beef . Uh , cook crushed

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garlic in fat until yellow . Add meat .

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Cook until browned . Add enough stock

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to cover . Stir in cayenne pepper ,

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chili powder and salt . Cover pans

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tightly . Let simmer for three hours or

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until meat is tender . Now remember ,

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this is for 100 portions , so it may

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cook a lot faster than that . Add

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remainder of stock as needed to keep

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meat covered . Mixed ground beans ,

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remaining whole beans and tomatoes with

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meat . Heat to boiling temperature .

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Serve immediately , and there's

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actually a variation . Here is , well ,

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veal chili con carne A , which states

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that veal may be used in the place of

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beef . So we're going to get into this

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recipe . I'm hungry and ready to go ,

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and I'm really excited to try this out

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and experience what the sailors aboard

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USS Texas probably ate . All that's

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left to do now is to play up our chili

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con carne A on the 1945 U S Navy mess

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tray with the corn bread and , of

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course , coffee , which is served at

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basically every meal aboard vessels .

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And here we go .

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Oh , all that's really done . Well ,

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that's really left now is to give it a

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try , and , uh , I'm gonna take it off

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of our World War two messed right here

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and try it out . And from the smell of

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it , it definitely smells pretty good .

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And it smells . Ah , very strong and

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spicy . So I'm gonna try not thio

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burned my face off here and try and

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bite .

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It's actually not that , uh , it's your

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basic chili . It is full of a lot of a

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lot of flavors , which I'm sure that if

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you had some , uh , freshly dried and

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dried chillies to put in there to be ,

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ah , whole lot better and it may not be ,

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it may not compare to some of the

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Chile's down in Texas , but for World

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War two standards , it's hot , it's

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filling , and it has a bit of a flavor

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to it , unlike some of the other meals

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which are just flavored with salt and

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pepper . So I highly suggest you try it

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out . Definitely pair with the corn

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bread because I think it will work

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pretty well together . And it's another

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pretty good recipe out of the 1945

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edition of the Cookbook of the United

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States Navy . If you would like more

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information , please visit the website

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off the Naval History and Heritage

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Command history dot navy dot mil .

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We'll see you at our next cooking video .