| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Chili, Mexican, Soups & ste | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef |
| 2 | tb | Gebhardt's Chili powder |
| 2 | Cloves garlic; minced | |
| 3 | tb | Flour |
| 4 | tb | Fat |
| 2 | tb | Chopped suet |
| 1 | lg | Onion; chopped |
| 2 | ts | Salt |
| 1 1/2 | qt | Hot water |
| 1 | cn | (No. 2) Gebhardt's Mexican Style Beans |
INSTRUCTIONS
Use the cheaper cuts of meat and chop or cut in small chunks (do not grind). Mix thoroughly with Gebhardt's Chili Powder, garlic and flour. Melt fat and suet in a large, deep pot and fry onion until tender before adding the meat mixture. Cook 15 minutes; add salt and gradually pour on the hot water. Simmer 45 minutes or until meat is tender. Then add the Gebhardt's Mexican Style Beans and heat thoroughly before serving. Variation: Add No. 1 can tomato puree and one teaspoon comino seed, curshed, to the chili mixture with the beans. Heat thoroughly before serving. Courtesy of Garry's Home Cookin' http://www.netrelief.com/cooking Recipe by: Gebhardt's Mexican Cookery for American Homes (1936) Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Feb 1, 1998
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