Chile Con Carne

Ingredients

• 1 cup boiling water
• 1 tablespoonful hot dripping
• 2 large red peppers (dry)
• 2 tablespoonfuls rice
• i pint boiling water
• Salt
• onions
• flour

Method

1. 1

   Cut steak in small pieces.

2. 2

   Put in a frying pan with hot dripping, hot water, and rice.

3. 3

   Cover closely and cook slowly until tender.

4. 4

   Remove seeds and part of veins from peppers.

5. 5

   Cover with one-half pint boiling water and let them stand until cool.

6. 6

   Then squeeze them in the hand until the water is thick and red.

7. 7

   If not thick enough add a little flour.

8. 8

   Season with salt and a little onion, if desired.

9. 9

   Pour sauce on meat and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 86. The excerpt below is the record exactly as published.

CHILE CON CARNE." Beefsteak (round). 1 cup boiling water. 1 tablespoonf ul hot dripping. 2 large red peppers (dry). 2 tablespoonfuls rice. i pint boiling water. Salt, onions, flour

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