Title: Romana's Spanish-American Cookery Chili (1929)
Categories: Chile Chili Tex
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
2	ts	Chopped oregano
1/2	c	Olive oil
1	c	Minced onion
		Beef stock -- as needed
		Salt and pepper -- to taste
		Garlic

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

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

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