Home - By Category - Recipe - Chile Peppe Page 1 | Chili Page 3 | Texas Cooki Page 1

Romana's Spanish-american Cookery Chili (1929

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROMANA'S SPANISH-AMERICAN COOKERY CHILI (1929
 Categories: Chile peppe, Chili, Texas cooki
      Yield: 1 Servings
 
      2 lb Lean beef
    1/4 lb Beef fat
     12 lg Red chile peppers -- OR to
           Taste
      2 tb Chile powder
      1 tb Paprika
      2    Pods garlic
      2 ts Chopped oregano
    1/2 c  Olive oil
      1 c  Minced onion
           Beef stock -- as needed
           Salt and pepper -- to taste
 
  This California-based cookbook, edited and "modernized" in 1929 by
  Pauline Wile-Kleeman, has three chili recipes. The one labeled "Texas
  style" contains onions, beans and tomatoes, plus a whole cup of extra
  fat, half suet and half lard! The "California" version is also made
  with beans, but without tomatoes or onions. The first, and best
  recipe has none of these things.
  
  Chile con Carne without Beans
  
  Remove the seeds and veins from the chile peppers, place in
  sufficient hot water to cover, bring to boiling point, and cool in
  the water, drain and remove the pulp with a spoon. Cut the meat and
  suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a
  light brown, then add onions and garlic and continue to cook,
  stirring continuously; before the onions start to brown add chile
  pulp, paprika, stir a few minutes, then add oregano, salt and pepper
  and sufficient stock to finish cooking till the meat is tender. Serve
  with beans or Spanish rice.
  
  Recipe By     : John Thorne Sep/Oct Chile Pepper Magazine
 
MMMMM

Display Recipe for Import.