Yield: 1 Servings
|1 pounds||Beef -- cut in small pieces|
|¼ pounds||Beef suet -- ground fine or|
|2 tablespoons||Walker's Mexene|
|1 medium||Onion -- minced|
In 1918, Walker Austex was producing 45,000 cans of Walker's Red Hot Chile Con Carne (with beans) and 15,000 cans of Mexene Chili Powder a day in their new factory in Austin, Texas. But Walker had already been selling canned Mexican foods for over a quarter century and may have been the first to can chili. Gebhardt's didn't start canning chili (as opposed to making chili powder) until 1911. Walker's 1918 recipe booklet had recipes for "chile huevos" and "chili mac" ~- plus something called "combination chili con carne" -- one can chili mixed with one can tomatoes.
Genuine Mexican Chile Con Carne. One pound of beef cut in small pieces; ¼ lb. beef suet, ground fine (or you can use lard). Add two tablespoons of Walker's Mexene, one medium sized onion minced; add water and boil until thoroughly cooked. The gravy from this chili con carne is fine for macaroni, spaghetti and vegetables. If beans are wanted, use any good red bean. For instance -- California Bayous, California Pinks or Pinto Beans. When these are not convenient, use French Red Kidney Beans. Boil the beans separately and add beans when serving.
Recipe By : John Thorne Sep/Oct Chile Pepper Magazine