*  Exported from  MasterCook  *
 
                     Mrs. Owen’s Cook Book Chili (1880)
 
 Recipe By     : John Thorne Sep/Oct Chile Pepper Magazine
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         lean beef -- cut in small dice
                         oil
                         onions
    1      clove         garlic -- chopped fine
    1      tablespoon    flour
    2      tablespoons   espagnole
    1      teaspoon      ground oregano
    1      teaspoon      ground cumin
    1      teaspoon      ground coriander
                         dried whole peppers
                         cooked beans
 
 This may be the earliest printed recipe for chili con carne and it is surprisin
 gly authentic, save for the suspect addition of “espagnole”, white sauce season
 ed with ham, carrot, onion, celery, and clove. The words are Mrs. Owen’s own.
 
 This might be called the national dish of Mexico. Literally, it means 'pepper w
 ith meat' and when prepared to suit the taste of the average Mexican, is not mi
 snamed. Take lean beef and cut in small dice, put to cook with a little oil. Wh
 en well braised, add some onions, a clove of garlic chopped fine and one tables
 poon flour. Mix and cover with water or stock and two tablespoons espagnole, 1 
 teaspoon each of ground oregano, camino, and coriander. The latter can be purch
 ased at any drug store . Take dried whole peppers and remove the seeds, cover w
 ith water and put to boil and when thoroughly cooked pass through a fine strain
 er. Add sufficient puree to the stew to make it good and hot, and salt to taste
 . To be served with a border of Mexican beans (frijoles), well cooked in salted
  water.
 
 Frijoles or Mexican brown beans. Boil beans in an earthen vessel until soft (fo
 ur to eight hours). Mash and put them into a frying pan of very hot lard and fr
 y until comparatively dry and light brown. Sometimes chopped onions are put int
 o the lard before the beans are added and sometimes pods of red pepper or grate
 d cheese.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
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 NOTES : MasterCook formatted by Garry Howard, Cambridge, MA g.howard@ix.netcom.
 com From the article “Just Another Bowl of Texas Red” by John Thorne

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