U.S. Army Chili

Dave DeWitt Leave a Comment

This recipe hails from 1896. For reasons of authenticity, we have not altered the original wording. The recipe is given “per soldier.”


  • 1 beefsteak (round)

  • 1 tablespoon hot drippings

  • 1 cup boiling water

  • 2 tablespoons rice

  • 2 large dried red chile pods

  • 1 cup boiling water

  • Flour

  • Salt

  • 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.


Killing Moth Larvae in Chillis

system Misc. Leave a Comment

Q. Hi DaveWe enjoy reading your newletter, we find them informative & entertaining. We have a question regarding chillis. We have some supply of dried chillis, which we find some boxes infested sometimes with bugs, either a chilli moth or small white worms. Someone had told me that refrigerating or freezing the chillis in the box for a certain period …


system Science Leave a Comment

Q: Dave,This is not quite an orthodox pepper question, but you are the most likely of any I know to be able to answer it.  I understand the hot element in peppers is capsaicin, which is an organic substance which is metabolized in our stomach and intestinal tract. So why, after consuming peppers, when I have a bowel movement does …

Red Hot Potato Salad

Dave DeWitt Leave a Comment

This simple potato salad is served warm and can be put together quickly after the potatoes are boiled. The recipe can be doubled or tripled easily. It’s a nice change from the ordinary potato salad, and the flavors will really charge your palate.


  • 10 small red potatoes, scrubbed thoroughly, skins left on

  • 1/4 cup rice wine vinegar or Champagne vinegar

  • 1/4 cup chile-infused oil

  • 2 tablespoons fresh dill or 1 tablespoon of dried dill

  • 3/4 cup chopped shallots

  • 2 serrano or jalapeño chiles, stems removed, sliced into thin rings

  • Salt and pepper to taste


Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered for 10 to 15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl.

Using a sharp knife, cut the potatoes into halves (if they are small) or in quarters (if they are large.) Sprinkle the vinegar over the top of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, the shallots, the pepper rings, the salt and pepper, and toss gently. Serve warm.

Barbecue School is Worth the Price

Jackson Ortega-Scheiner Misc. Leave a Comment

Dr. BBQ: Loved your first book! I’ve gotten rave reviews from my friends and family on just about every recipe, rub andsauce I’ve used out of it! Just got your new book yesterday and having thumbed through several pages, I can tell it’s going to be a great one as well! What’s your honest opinion on Britt’s Barbecue cook school? …