dinner
Chili-Con-Carne
From How we cook in Tennessee .., 1906
Serves 6
Bay leaves can be boiled with the peppers before straining.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 31. The excerpt below is the record exactly as published.
Chili-Con-Carne. — Three dozen large chili peppers, carefully washed and the stems removed; put them into a saucepan and pour over them a pint of boiling water, and let them boil until thoroughly soft; then mash through a wire sieve. Chop one large onion and six cloves of garlic very fine and put into a saucepan with three pounds of nice tender beefsteak chopped fine, and two tablespoonfuls of lard; let these ingredients fry until well done, then add salt to taste
Cook this with the app: pantry check, scaling, and the assistant.