*  Exported from  MasterCook  *
               Romana’s Spanish-American Cookery Chili (1929)
 Recipe By     : John Thorne Sep/Oct Chile Pepper Magazine
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        lean beef
      1/4  pound         beef fat
   12      large         red chile peppers -- or to taste
    2      tablespoons   chile powder
    1      tablespoon    paprika
    2      cloves        garlic -- minced
    2      teaspoons     Fresh oregano -- chopped
      1/2  cup           olive oil
    1      cup           onion -- minced
                         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. The one labeled “Texas style” contains onion
 s, 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 onion
 s. 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 wate
 r 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 f
 ry 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 r
 Busted by Christopher E. Eaves <cea260@airmail.net>
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 NOTES : MasterCook formatted by Garry Howard, Cambridge, MA g.howard@ix.netcom.