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US Army Chili (1896-1944)



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US Army Chili (1896-1944)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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 #18). 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.

Ingredients:

1 Beefsteak (round)
1 tb Hot drippings
2 tb Rice
1 c Boiling water
Flour
Salt
Onion; (optional)
2 Large dried red chile pods

Serves:

1 Servings
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