Beef Chilli Con-Cane

Ingredients

• Put six large sweet chillies in the oven
• Cut one pound of beef from the round
• add two tablespoons of olive oil
• half a pint of thick, strained tomatoes
• one large onion chopped fine
• two cloves of garlic mashed
• a level teaspoon of salt

Method

1. 1

   Put chillies in the oven until the skin cracks; peel, remove seeds and chop finely.

2. 2

   Cut beef into cubes.

3. 3

   Put in an iron saucepan; add olive oil, cover and stew for at least an hour; then add chilli mixture, tomatoes, onion, garlic, and salt; cover and stew gently for another hour; serve with rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 153. The excerpt below is the record exactly as published.

Beef Chilli Con-Cane Put six large sweet chillies in the oven until the skin cracks; peel them, remove the seeds and chop the flesh very fine. Cut one pound of beef from the round in cubes of half an inch. Put them in an iron saucepan; add two tablespoons of olive oil, cover the sauce-pan and stew in the oil for at least an hour; then add the chilli mixture, half a pint of thick, strained tomatoes, one large onion chopped fine, two cloves of garlic mashed, and a level teaspoon of salt

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