| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chile peppe, Chili | 1 | Servings | |
INGREDIENTS
| 1 | Beefsteak (round) | |
| 1 | tb | Hot drippings |
| 2 | tb | Rice |
| 1 | c | Boiling water |
| Flour | ||
| Salt | ||
| Onion; (optional) | ||
| 2 | Large dried red chile pods |
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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