If you make a lot of chili, then you know it ALWAYS tastes better the next day.
Chili con Carne
Recipe from 1950 Campbell's Soup advertising
2 tbsp. shortening
1 medium onion, finely chopped
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/4 tsp. cayenne pepper
2 cans (2 1/2 cups) Campbell's Tomato Soup
2 1/5 cups kidney beans
Melt shortening in saucepan, add onion and beef, brown slightly. Add seasonings, tomato soup and kidney beans. Cook slowly for about 30 minutes, stirring occasionally. Serve hot with crisp crackers and relishes. Enough for 6.
Before you make the chili, you could whip yourself up a "Mexican" jacket.
This 1948 McCall sewing pattern was used to make replicas of the souvenir jackets made for tourists visiting Mexico. Pretty sure Mexicans themselves never wore these.