Yield: 1 Servings
|2 pounds||Lean beef|
|¼ pounds||Beef fat|
|12 larges||Red chile peppers; OR to taste|
|2 tablespoons||Chile powder|
|2 \N||Pods garlic|
|2 teaspoons||Chopped oregano|
|½ cup||Olive oil|
|1 cup||Minced onion|
|\N \N||Beef stock; as needed|
|\N \N||Salt and pepper; to taste|
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 ¾ 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@...> NOTES : MasterCook formatted by Garry Howard, Cambridge, MA g.howard@...
From the article "Just Another Bowl of Texas Red" by John Thorne in the September/October 1990 issue of Chile Pepper Magazine.