Romana's Spanish-American Cookery Chili (1929)

Recipe Ingredients

2 lbs	908g / 32oz	Lean beef
1/4 lb	113g / 4oz	Beef fat
12 lbs	5448g / 192oz	Red chile peppers - or to taste (large)
2 tablespoons	30ml	Chile powder
1 tablespoon	15ml	Paprika
2		Garlic
2 teaspoons	10ml	Chopped oregano
1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Minced onion
		Beef stock - as needed
		Salt and pepper - to taste

Recipe Instructions

This California-based cookbook, edited and "modernized" in 1929 by Pauline Wile-Kleeman, has three chili recipes. The one labeled "Texas style" contains onions, 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 onions. 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 water 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 fry 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 rice.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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