Soldier Field Chili
S.O.S., or so they called it, and it was a GI staple. We had it as kids growing up in the 60s and 70s,
because my dad who was a WWII veteran, stilled craved it once in a while. Creamed chipped beef on
toast has been chili-ed up a bit here – serve it on toast or over some bread-like device and call it
breakfast. Dried beef is incredibly salty, so make sure you rinse it first.

Level of Difficulty: Medium

Serves 2-4.

Lineup:
1 (5 oz.) jar of dried beef
¼ cup butter
¼ cup flour
½ teaspoon kosher salt
½ teaspoon white pepper
1 tablespoon chili powder
3 cups milk
1 (4 oz.) can hot, diced green chilies
Toast

Playbook:
Rinse the beef in cold water a number of times to remove some of the sodium. Drain well and dice. Set
aside.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, white pepper and chili
powder. Slowly whisk in the milk and bring mixture to a boil, stirring constantly. Boil and stir 8-10 minutes
or until any raw flour taste is gone. Add the reserved beef and green chilies and heat through. Taste
and adjust for seasoning with salt and pepper. Ladle over toast.

Special Teams:
Hot Coffee
Fruit Salad
Coffeecake