Step back in time with this classic 1880 chili recipe from Mrs. Owen’s Cook Book. This authentic preparation features lean beef diced small and braised until tender, infused with a robust blend of ground oregano, cumin, and coriander. The heat comes from a homemade puree of dried whole peppers, strained for a smooth consistency. Served alongside “frijoles”&# 226;ÂÂMexican brown beans that are boiled until soft, then mashed and fried in lard until crisp and golden. This hearty, savory dish offers a deep, complex flavor profile distinct from modern versions, relying on simple, high-quality ingredients and slow cooking techniques. It is a comforting, rustic meal perfect for a weekend dinner when you have time to let the flavors meld.
Mrs. Owen’S Cook Book Chili
Description
Step back in time with this classic 1880 chili recipe from Mrs. Owen's Cook Book. This authentic preparation features lean beef diced small and braised until tender, infused with a robust blend of ground oregano, cumin, and coriander. The heat comes from a homemade puree of dried whole peppers, strained for a smooth consistency. Served alongside "frijoles"&# 226;ÂÂMexican brown beans that are boiled until soft, then mashed and fried in lard until crisp and golden. This hearty, savory dish offers a deep, complex flavor profile distinct from modern versions, relying on simple, high-quality ingredients and slow cooking techniques. It is a comforting, rustic meal perfect for a weekend dinner when you have time to let the flavors meld.Ingredients
Directions
-
Cut lean beef into small dice.
-
Heat a little oil in a heavy pot and add the beef, braising until well cooked and browned.
-
Add chopped onions and the chopped garlic clove to the pot.
-
Stir in one tablespoon of flour, mixing well with the meat and aromatics.
-
Cover the mixture with water or stock.
-
Add two tablespoons of espagnole (white sauce seasoned with ham, carrot, onion, celery, and clove), one teaspoon each of ground oregano, ground cumin, and ground coriander.
-
Remove seeds from dried whole peppers.
-
Cover the peppers with water and bring to a boil, cooking until thoroughly soft.
-
Pass the cooked peppers through a fine strainer to create a smooth puree.
-
Add sufficient pepper puree to the beef stew to achieve the desired heat level.
-
Season with salt to taste and simmer until flavors are combined.
-
Boil Mexican brown beans (frijoles) in an earthen vessel or heavy pot with salted water for four to eight hours until soft.
-
Mash the cooked beans.
-
Heat very hot lard in a frying pan.
-
Fry the mashed beans in the lard until comparatively dry and light brown.
-
Serve the chili with a border of the fried beans.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Historical Note: This may be the earliest printed recipe for chili con carne. The addition of "espagnole" (a white sauce) is unique to this 1880s version and differs from modern interpretations.
Ingredient Substitution: Espagnole sauce can be difficult to find pre-made. To recreate the historical flavor, make a white roux and simmer with finely chopped ham, carrot, onion, celery, and a pinch of ground clove.
Bean Variations: When frying the beans, you can add chopped onions to the lard before adding the beans, or mix in pods of red pepper or grated cheese for extra flavor.
Storage: This dish improves in flavor after sitting for a day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
