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Romana's Spanish-American Cookery Chili (1929)

Romana's Spanish-American Cookery Chili (1929) is built on Lean Beef, Beef Fat, Chile Powder, Garlic Minced, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 1/4 lb
• 2 tbsp
• 2 clove
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   Remove the seeds and veins from the chile peppers, place in sufficient hot wate r to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon.

2. 2

   Cut the meat and suet in 3/4 inch cubes, heat the oil and f ry 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

3. 3

   , paprika, stir a few minutes, then add oregano, salt and pepper and sufficient stock to finish cooking till the meat is tender.

4. 4

   Serve with beans or Spanish r ice.