Romana’S Spanish-American Cookery Chili (1929

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Servings: 1 Difficulty: Advanced
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Spanish-style savory and satisfying main that brings home-style flavor to your table
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This Spanish main features Lean beef, Beef fat, Red chile peppers — OR to. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Romana’S Spanish-American Cookery Chili (1929

Author: chefs-mate Cooking Method: , Cuisine: , Courses:
Difficulty: Advanced
Servings: 1 Calories: 1391.4

Description

This Spanish main features Lean beef, Beef fat, Red chile peppers -- OR to. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. 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.
  2. The one labeled "Texas style" contains onions, beans and tomatoes, plus a whole cup of extra fat, half suet and half lard!
  3. The "California" version is also made with beans, but without tomatoes or onions.
  4. The first, and best recipe has none of these things.
  5. Chile con Carne without Beans
  6. Remove the seeds and veins from the chile peppers,
  7. place in sufficient hot water to
  8. cover , bring to boiling point, and
  9. cool in the water,
  10. drain and
  11. remove the pulp with a spoon.
  12. Cut the meat and suet in 3/4 inch cubes,
  13. heat the oil and
  14. fry the meat and suet to a light brown, then
  15. add onions and garlic and continue to
  16. cook , stirring continuously; before the onions start to brown
  17. add chile pulp, paprika,
  18. stir a few minutes, then
  19. add oregano, salt and pepper and sufficient stock to finish cooking till the meat is tender.
  20. Serve with beans or Spanish rice

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1391.4kcal
% Daily Value *
Total Fat 48.2g75%
Saturated Fat 17.1g86%
Cholesterol 199.2mg67%
Sodium 243.9mg11%
Total Carbohydrate 192.0g64%
Dietary Fiber 75.0g300%
Sugars 8.1g
Protein 108.4g217%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1929, american, beef, boiling, chile, chili, cookery, fat, frying, lean, main, peppers, red, romanas, spanish, spanishamerican, title
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