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U.S. Army Chili (1896-1944

U.S. Army Chili (1896-1944 recipe image
Step back in time with this authentic U.S. Army Chili recipe dating back to the late 19th century. This hearty dish combines tender cubes of round beefsteak with rice, slow-cooked until soft in savory drippings. The star of the meal is a rich, homemade red chile sauce, made by steeping dried red chile pods in boiling water to extract deep color and heat. Unlike modern versions loaded with beans or tomatoes, this traditional preparation relies on simple, robust flavors. Its a satisfying, warm bowl of comfort food perfect for cold evenings or history-themed dinners.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 88.4
Description
Step back in time with this authentic U.S. Army Chili recipe dating back to the late 19th century. This hearty dish combines tender cubes of round beefsteak with rice, slow-cooked until soft in savory drippings. The star of the meal is a rich, homemade red chile sauce, made by steeping dried red chile pods in boiling water to extract deep color and heat. Unlike modern versions loaded with beans or tomatoes, this traditional preparation relies on simple, robust flavors. Its a satisfying, warm bowl of comfort food perfect for cold evenings or history-themed dinners.
Ingredients
  • 1 pound Beefsteak (round), cut into small cubes
  • 1 tablespoon Hot drippings or oil
  • 2 tablespoons Rice
  • 2 cups Boiling water, divided
  • 2 large Dried red chile pods
  • 1 pinch Flour (for thickening, optional)
  • To taste Salt
  • 1 small Onion, chopped (optional)
Directions
  1. 1
    Cut the beefsteak into small, bite-sized cubes.
  2. 2
    Place the beef cubes in a heavy frying pan or Dutch oven with the hot drippings (or oil).
  3. 3
    Add the rice and 1 cup of boiling water to the pan with the beef.
  4. 4
    Cover the pan closely and cook slowly over low heat until the beef is tender and the rice has absorbed the liquid, approximately 1 to 1.5 hours.
  5. 5
    While the beef cooks, prepare the chile sauce: Remove seeds and veins from the dried red chile pods.
  6. 6
    Place the cleaned chile pods in a heatproof bowl and cover with the remaining 1 cup of boiling water.
  7. 7
    Let the chiles stand until the water cools and the pods are soft, about 15-20 minutes.
  8. 8
    Squeeze the chiles by hand (or blend briefly) to extract a thick, red sauce into the water.
  9. 9
    If the sauce is not thick enough, stir in a small amount of flour mixed with a little cold water to create a slurry, then add to the sauce.
  10. 10
    Season the chile sauce with salt and add chopped onion if desired.
  11. 11
    Pour the red chile sauce over the beef and rice mixture.
  12. 12
    Simmer gently for another 10 minutes to combine flavors, then serve very hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 88.4kcal
% Daily Value *
Total Fat 4.9g8%
Saturated Fat 1.9g10%
Cholesterol 22.1mg8%
Sodium 57.0mg3%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 8.0g16%

* 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: army chili, historical recipe, frontier food, beef chili, red chile sauce, dried chiles, rice and beef, 1896 recipe, slow cooked, hearty main, american history, comfort food, traditional chili, meat and rice, spicy beef, war department recipe
Read it online: https://www.chefs-mate.com/recipe/u-s-army-chili-1896-1944/