Ingredients
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2 pounds lean beef, cut into ½ -inch cubes
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2 tablespoons vegetable oil
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2 medium onions, chopped
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1 clove garlic, minced
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1 tablespoon flour
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Beef stock to cover
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2 tablespoons white sauce (espagnole–see Joy of Cooking)
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1 teaspoon ground Mexican oregano
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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5 New Mexican red chiles, seeds and stems removed
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Water
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Salt to taste
Instructions
Take the lean beef and put to cook with a little oil. When well braised, add the onions, a clove of garlic chopped fine and one tablespoon flour. Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon each of ground oregano, comino (cumin), and coriander. Take the dried whole peppers and remove the seeds, cover with water and put to boil. When thoroughly cooked (soft) pass through a fine strainer. 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 and refried.
Servings |
6 |
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The original version of this recipe was first published in 1880. According to John Thorne, "This may be the earliest printed recipe for chili con carne and it is surprisingly authentic, save for the suspect addition of `espagnole,' a white sauce seasoned with ham, carrot, onion, celery, and clove." Mrs. Owen wrote, incorrectly: "This might be called the national dish of Mexico. Literally, it means `pepper with meat,' and when prepared to suit the taste of the average Mexican, is not misnamed." We have revised the recipe to add ingredient amounts, which, in the recipe-writing fashion of the day, Mrs. Owen omitted. We have retained most of Mrs. Owen’s original instructions.
Ingredients
InstructionsTake the lean beef and put to cook with a little oil. When well braised, add the onions, a clove of garlic chopped fine and one tablespoon flour. Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon each of ground oregano, comino (cumin), and coriander. Take the dried whole peppers and remove the seeds, cover with water and put to boil. When thoroughly cooked (soft) pass through a fine strainer. 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 and refried.
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