Chili Con Carne

Ingredients

• 2 pounds round or lean chuck steak or mutton
• Va cup margarine or beef drippings
• V% can tomatoes
• 2 pimientoes or large Chili peppers
• 1 large onion
• 2 cups rice or spaghetti (cooked)
• Garlic, salt and pepper or Creole seasoning

Method

1. 1

   Trim meat free from fat and gristle; cut into cubes size of an egg; roll them in flour.

2. 2

   Place a stew pan over the fire and put in the drippings and onion.

3. 3

   When hot, turn in the meat and brown, then add the tomatoes and sliced pimientoes and cook until meat is tender.

4. 4

   Serve the chili con carne in a border of cooked rice or spaghetti.

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 37. The excerpt below is the record exactly as published.

Chili Con Carne (Pepper with Meat) 2 pounds round or lean chuck Va cup margarine or beef drippings steak or mutton V% can tomatoes 2 pimientoes or large Chili pep-.1 i large onion pers Garlic, salt and pepper or 2 cups rice or spaghetti (cooked)

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