Army Chili, 1896

1. 1

   In a very large skillet, briefly fry (brown) the steak in the bacon drippings.

2. 2

   Add 1 cup of hot water and the rice. Cover and allow to simmer over very low heat until the rice is tender.

3. 3

   Put the chilies into a bowl and pour in the second cup of boiling water over them and allow to stand until cool. Then, hand-squeeze the chilies until the water is red. Add the flour to the chili water and blend which should make it thicken. Discard the chili hulls.

4. 4

   Add the chili water to the beef in the skillet and also add the salt and onions.

5. 5

   Allow to simmer for about 10 more minutes (until onions are tender) and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.