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Meats American Chile peppe, Chili 1 Servings

INGREDIENTS

2 lb Lean beef
1/4 lb Beef fat
12 Red chile peppers, OR to
taste
2 T Chile powder
1 T Paprika
2 Pods garlic
2 t Chopped oregano
1/2 c Olive oil
1 c Minced onion
Beef stock, as needed
Salt and pepper, to taste

INSTRUCTIONS

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 inch 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 and pepper  and sufficient stock to finish
cooking till the meat is tender. Serve  with beans or Spanish rice.
Posted to MC-Recipe Digest V1 #168  Date: Thu, 25 Jul 1996 19:39:47
-0700  From: Garry Howard <g.howard@ix.netcom.com> NOTES : MasterCook
formatted by Garry Howard, Cambridge, MA g.howard@ix.netcom.com From
the article "Just Another Bowl of Texas Red" by John Thorne in the
September/October 1990 issue of Chile Pepper Magazine.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3836
Calories From Fat: 2994
Total Fat: 329.6g
Cholesterol: 760.9mg
Sodium: 979.4mg
Potassium: 3371.5mg
Carbohydrates: 28.6g
Fiber: 11.9g
Sugar: 8.8g
Protein: 184.3g


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