Chile Con Carne

Ingredients

• Cut two pounds of meat in small pieces
• put in a frying pan with three tablespoons hot lard
• Add two buttons of garlic
• two medium sized onions cut fine
• next add two ripe tomatoes
• two tablespoons Gebhardt’s Hagle Chili Powder
• mixing latter thoroughly with one-half cup hot water

Method

1. 1

   Cook the meat in hot lard until slightly brown.

2. 2

   Add garlic and onions, cooking for twenty to thirty minutes.

3. 3

   Then add tomatoes, salt, pepper, and chili powder mixed with hot water.

4. 4

   Let boil until meat is tender, adding hot water as needed.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 26. The excerpt below is the record exactly as published.

Chile Con Carne Cut two pounds of meat in small pieces, put in a frying pan with three tablespoons hot lard and cook until slightly brown. Add two buttons of garlic and two medium sized onions cut fine and cook twenty to thirty minutes; next add two ripe tomatoes, salt and pepper to taste and two tablespoons Gebhardt’s Hagle Chili Powder, mixing latter thoroughly with one-half cup hot water

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