Mexican Chilli Con Carne

Ingredients

• Lean meat, 1% pounds
• Kidney beans, 1 can
• Red peppers, 3, cut fine
• Olive oil, 4 tablespoons
• Onions, cut fine, 3
• Flour, 1 tablespoon
• Worcestershire, 1 large tablespoon

Method

1. 1

   Cut the onions fine.

2. 2

   Put the oil in a spider, and when it is smoking hot, put the onions and the peppers into it.

3. 3

   The beef should have been already cut into dice.

4. 4

   When the onions turn yellow, add the meat gradually, stirring occasionally to sear the beef.

5. 5

   In about 5 to 10 minutes, add a cup of hot water, and cover.

6. 6

   Let it stew for about 2 hours.

7. 7

   Heat the beans in a separate kettle.

8. 8

   Mix the flour with some water for thickening, and before adding it, pour 1 large tablespoon of Worcestershire over the meat.

9. 9

   Cook all for 10 minutes, then drain the beans and add to the beef.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 32. The excerpt below is the record exactly as published.

MEXICAN CHILLI CON CAENE Lean meat, 1% pounds. Kidney beans, 1 can, Red peppers, 3, cut fine, Olive oil, 4 tablespoons, Onions, cut fine, 3, Flour, 1 tablespoon, Worcestershire, 1 large tablespoon

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