INGREDIENTS

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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