Romana’s Spanish-american Cookery Chili (1929)

CATEGORY	CUISINE	TAG	YIELD
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.

A Message from our Provider:

“Buy into the firm foundation – Jesus!”

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

There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).

Jim Elliff