Chili Con Carne

Ingredients

• a good-sized piece of soup meat
• two good-sized onions
• a tablespoonful of butter
• one teacup of bayou beans
• salt to taste
• a heaping tablespoon of chili powder

Method

1. 1

   Boil soup meat until tender, mince finely.

2. 2

   In a skillet, melt butter, add minced meat and onions, and brown.

3. 3

   Add the water from boiling meat and bayou beans.

4. 4

   Boil slowly for about three hours, adding salt and chili powder before serving.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 3. The excerpt below is the record exactly as published.

CHILI CON CARNE. Mrs. Jeff D. Shook, 246 New York street, Garvanza, Cal. — Take a good-sized piece of soup meat (not a soup bone,) boil till thoroughly tender; take out of water; mince very fine; have ready two good-sized onions, also minced fine. Put into a skillet a tablespoonful of butter, and after having coated the meat with flour, turn same with the onions into the skillet and brown. Add to it the water in which the meat was boiled and one teacup of bayou beans that have been boiled done; boil slowly for about three hours. Just before taking from the fire, add salt to taste and a heaping tablespoon of chili powder

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