"CHILE CON CARNE."

 

 

Beefsteak (round). 1 cup boiling water.
1 tablespoonful hot dripping. 2 large red peppers (dry).
2 tablespoonfuls rice.
1/2 pint boiling water
Salt, onions, flour.

  

Cut steak in small pieces. Put in a frying pan with hot dripping, hot water, and rice. Cover closely and cook slowly until tender. Remove seeds and part of veins from peppers. Cover with one-half pint boiling water and let them stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough add a little flour. Season with salt and a little onion, if desired. Pour sauce on meat and serve very hot.

 

Quelle: MANUAL FOR ARMY COOKS - WASHINGTON: GOVERNMENT PRINTING OFFICE 1896.