U.s. Army Chili (1896-1944) Recipe
Recipe
Ingredients
1 beefsteak (round)
1 tbsp hot drippings
2 tbsp rice
1 cup boiling water
1 flour
1 salt
1 onion -- (optional)
2 large dried red chile pods
Recipe
Preparation
Soldiers of the U.S. Army on the Western frontier had been eating
chili since the war with Mexico (1846) but not necessarily in their
messes. The first Army publication to give a recipe for chili was
published in 1896, The Manual For Army Cooks (War Department Document
No18). By World War I, the Army had added garlic and beans; by World
War II, tomatoes. This was a national pattern: Fannie Farmer did
exactly the same (see the editions for 1914, 1930, and 1941)
Chili con carne (1896) (per soldier). 1 beefsteak (round); 1 Tbs. hot
drippings; 2 Tbs. rice; 1 cup boiling water; 2 large dried red chile
pods; 1 cup boiling water; flour, salt, and onion (optional).
Cut steak in small pieces. Put in frying pan with hot drippings, cup
of hot water, and rice. Cover closely and cook slowly until tender.
Remove seeds and parts of veins from chile pods. Cover with second
cup of boiling water and let stand until cool. Then squeeze them in
the hand until the water is thick and red. If not thick enough, add a
little flour. Season with salt and a little onion, if desired. Pour
sauce over meat-rice mixture and serve very hot.
Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Servings:
1
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U.s. Army Chili (1896-1944) Recipe Category from Recipes 4U
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This U.s. Army Chili (1896-1944) Recipe is one of our Stew Recipes, which come from our own collection and public domain sources. It goes without saying that, with in excess of 50,000 recipes in the cookbook it is not possible to test every single recipe on our web site, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any mistakes, let us know. |
