* Exported from MasterCook * Romana's Spanish-American Cookery Chili (1929) Recipe By : John Thorne Sep/Oct Chile Pepper Magazine Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Lean beef 1/4 lb Beef fat 12 lg Red chile peppers -- or to taste 2 tb Chile powder 1 tb Paprika 2 cl Garlic -- minced 2 ts Fresh oregano -- chopped 1/2 c Olive oil 1 c Onion -- minced Beef stock -- as needed 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 3/4" 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, pepper, and sufficient stock to finish cooking until the meat is tender. Serve with beans or Spanish rice. Busted by Christopher E. Eaves MasterCook format by Garry Howard Cambridge, MA - - - - - - - - - - - - - - - - - -