Chili Con Carne

Ingredients

• Cut, say, two pounds of good beef
• Put two tablespoonsful of lard
• add a chopped onion
• add about one and a half pints of hot water
• three tablespoonsful of Gebhardt's Eagle Chili Powder
• mix and salt
• a few buttons of chopped garlic

Method

1. 1

   Heat lard in a deep pot, add chopped onion and cook until half done.

2. 2

   Add meat and stir until it boils down in its juice.

3. 3

   When it starts to fry, add hot water, chili powder, and garlic.

4. 4

   Simmer until the meat is tender.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 21. The excerpt below is the record exactly as published.

CHILI CON CARNE Comes through with a natural What is my favorite filler for the feed bag? Well, I'll be on the square with my answer. . . . It's Chili con Came. I might have said Terrapin Maryland, or some other Ritzy dish, but thought I'd better come with a naturaL I'll play Chili con Came and tamales as they are served in California (where I was born), against any dish I've ever forked over. Recipe Cut^ say, two pounds of good beef in small pfeces the size of the first finger joint. Add some of the chopped fat, mix and salt. Put two tablespoonsful of lard in a deep pot and heat. To this add a chopped onion. When the onion is about half cooked add the meat. Stir well until the meat has boiled down in its juice. When it starts to fry add about one and a half pints of hot water, three tablespoonsful of Gebhardt's Eagle Chili Powder and a few buttons of chopped garlic

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