Us Army Chili (1896-1944)

INGREDIENTS

INSTRUCTIONS

Soldiers of the U.S. Army on the Western frontier had been eating
chili since the war with Mexico (1846) but not necessarily in their
messes. The first Army publication to give a recipe for chili was
published in 1896, The Manual For Army Cooks (War Department Document
#18). By World War I, the Army had added garlic and beans; by World
War II, tomatoes. This was a national pattern: Fannie Farmer did
exactly the same (see the editions for 1914, 1930, and 1941)  Chili con
carne (1896) (per soldier). 1 beefsteak (round); 1 Tbs. hot  drippings;
2 Tbs. rice; 1 cup boiling water; 2 large dried red chile  pods; 1 cup
boiling water; flour, salt, and onion (optional).  Cut steak in small
pieces. Put in frying pan with hot drippings, cup  of hot water, and
rice. Cover closely and cook slowly until tender.  Remove seeds and
parts of veins from chile pods. Cover with second  cup of boiling water
and let stand until cool. Then squeeze them in  the hand until the
water is thick and red. If not thick enough, add a  little flour.
Season with salt and a little onion, if desired. Pour  sauce over
meat-rice mixture and serve very hot. 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: 1326
Calories From Fat: 141
Total Fat: 15.9g
Cholesterol: 12.9mg
Sodium: 378.9mg
Potassium: 522.2mg
Carbohydrates: 255.4g
Fiber: 10.6g
Sugar: 6g
Protein: 34.2g