This is said to be the original recipe for the chili served at the highly popular Bob Pool’s Chili Joint in Dallas, Texas. Pool’s closed in the mid-1950s.

This recipe makes 4 Texas-sized servings.

Whatcha Need:

2 pounds chuck roast, trimmed of fat and gristle and cut into small cubes
Vegetable shortening, such as Crisco, for browning meat
1 14-ounce can beef broth
1 14-ounce can chicken broth
1 8-ounce can tomato sauce
2 pitted dry-pack prunes
Water if required

Spice mix #1:
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons beef granules
1 teaspoon chicken granules
½ teaspoon salt
1 tablespoon chili powder

Spice mix #2:
2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons chili powder

Spice mix #3:
1 tablespoon chili powder
1 teaspoon cumin
Salt to taste

Whatcha Do:

1. In a heavy medium-sized pot, brown the meat in a small amount of vegetable shortening over high heat. Drain off excess shortening.
2. Add beef broth, chicken broth, tomato sauce, prunes, and spice mixture #1. Bring to a boil, lower heat, cover the pot, and cook approximately 2 hours. Remove prunes and add water if necessary. Cook mixture longer if meat is not yet tender.
3. Thirty minutes before turn-in (or before serving), add spice mixture #2 and cook over low heat.
4. Fifteen minutes before turn-in (or before serving), add spice mixture #3 and continue cooking over low heat. Salt the chili to taste and serve hot.