Chili Con Carne

Ingredients

• One pound of beef, kidney or mutton
• four large dried red peppers
• one large onion
• one small can of tomatoes
• two small sections of garlic
• one-half cup of hot water or soup stock

Method

1. 1

   Cut meat into two-inch squares, fry in hot lard, add chopped onion, fry for a few minutes, then add hot water or soup stock.

2. 2

   Let stew until meat is tender.

3. 3

   Remove seeds from peppers, soak in boiling water until soft, then pass through a sieve.

4. 4

   Pass tomatoes through a sieve and add to the meat with the pepper and grated garlic.

5. 5

   Stew all together for a short time, season with salt, and serve very hot.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 156. The excerpt below is the record exactly as published.

Chili Con Carne One pound of beef, kidney or mutton, four large dried red peppers, one large onion, one small can of tomatoes, two small sections of garlic. To prepare: — Cut meat into two-inch squares, fry in hot lard, add the onion chopped fine, fry for a few minutes, then add one-half cup of hot water, or soup stoc

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