Recipe - Romanas Spanish-American Cookery Chili (1929)

2 pound Lean beef
One fourth pound Beef fat
12 lg Red chile peppers; OR to
taste
2 tablespoon Chile powder
1 tablespoon Paprika
2 Pods garlic
2 teaspoon Chopped oregano
One half cup Olive oil
1 cup Minced onion
Beef stock; as needed
Salt and pepper; to taste

This Californiabased cookbook, edited and "modernized" in 1929 by Pauline
WileKleeman, 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 Three fourths 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.
Posted to MCRecipe Digest V1 #168

Date: Thu, 25 Jul 1996 19:39:47 0700

From: Garry Howard g.howard@ix.netcom.com
NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.