| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Beef, Main dish, Tex-mex |
6 |
Servings |
INGREDIENTS
|
|
ZIOLA-CBTN00C |
| 4 |
lb |
Chili meat * |
| 8 |
tb |
Bacon drippings |
| 1 |
lg |
Onion — chopped |
| 2 |
|
Garlic cloves |
| 1 |
ts |
Oregano — dried |
| 1 |
ts |
Comino seed |
| 1 |
|
String dried mushrooms |
| 6 |
ts |
Chili powder |
| 1 1/2 |
c |
Canned whole tomatoes |
| 2 |
|
No. 2 1/2 cans kidney beans |
|
|
Liquid hot pepper sauce — |
|
|
To taste |
|
|
Salt to taste |
| 2 |
c |
Hot water |
INSTRUCTIONS
* Chili meat is coarsely ground steak or well-trimmed chuck meat. If
specially ground, ask the butcher to use 3/4 inch plate for coarse grind.*
Place ground meat, onions, garlic, and bacon drippings in large, heavy
frying pan or Dutch oven. Cook unitl light colored. Add oregano, comino
seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried
mushrooms, salt, and hot water. Bring to a boil, lower heat and simmer
about 1 hour. Skim off fat during cooking. Serve hot in individual
casseroles.
From "The First Ladies Cookbook" 1966 edition. Published Exclusively for
PARENT'S MAGAZINE PRESS Copyright MCMLXV Library of Congrees Catalog Number
65-19167 Entered in MM 10/18/92
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: the ultimate”