Chile Con Carne

Ingredients

• Cook beef, veal or chicken
• parsley
• carrots
• celery
• onions
• bay leaf
• one-half cup chile pulp
• one cup of cooked and mashed frijoles
• tablespoon butter or lard
• if too hot add cup tomatoes

Method

1. 1

   Cook meat with parsley, carrots, celery, onions, and bay leaf until tender.

2. 2

   Cut meat into small pieces, strain the juice, and add to every pint one-half cup chile pulp and one cup of cooked frijoles.

3. 3

   Add butter or lard, then meat, and if too hot, add tomatoes.

4. 4

   Cook for a few minutes longer.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 5. The excerpt below is the record exactly as published.

Chile Con Carne Cook beef, veal or chicken with parsley, car- rots, celery, onions, bay leaf. Let it cook very slowly until tender, then cut meat into small pieces, strain the juice, add to every pint one- half cup chile pulp and one cup of cooked and mashed frijoles, add tablespoon butter or lard, then meat, and if too hot add cup tomatoes

Cook this with the app: pantry check, scaling, and the assistant.