* Exported from MasterCook *
Romana's Spanish-American Cookery Chili (1929)
Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Lean beef
1/4 lb Beef fat
12 lg Red chile peppers -- or to taste
2 tb Chile powder
1 tb Paprika
2 cl Garlic -- minced
2 ts Fresh oregano -- chopped
1/2 c Olive oil
1 c Onion -- minced
Beef stock -- as needed
Salt and pepper -- to taste
This California-based cookbook, edited and "modernized" in 1929 by
Pauline Wile-Kleeman, has three chili recipes. The one labeled "Texas
style" contains onions, beans, and tomatoes, plus a whole cup of
extra fat, half suet and half lard! The "California" version is also
made with beans, but without tomatoes or onions. The first, and best
recipe has none of these things.
Chile con Carne without Beans
Remove the seeds and veins from the chile peppers, place in
sufficient hot water to cover, bring to boiling point, and cool in
the water, drain and remove the pulp with a spoon. Cut the meat and
suet in 3/4" cubes, heat the oil and fry the meat and suet to a light
brown, then add onions and garlic and continue to cook, stirring
continuously; before the onions start to brown add chile pulp,
paprika, stir a few minutes, then add oregano, salt, pepper, and
sufficient stock to finish cooking until the meat is tender. Serve
with beans or Spanish rice.
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MasterCook format by Garry Howard <
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