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Ingredientes
- Â Â lean beef cut in small dice
- Â Â oil
- Â Â onions
- 1 x clove garlic minced fine
- 1 Tbsp. flour
- 2 Tbsp. espagnole
- 1 tsp grnd oregano
- 1 tsp grnd cumin
- 1 tsp grnd coriander
- Â Â dry whole peppers
- Â Â cooked beans
Direcciones
- This may be the earliest printed recipe for chili con carne and it is surprisingly authentic, save for the suspect addition of "espagnole", white sauce seasoned with ham, carrot, onion, celery, and clove. The words are Mrs. Owen's own.
- 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. Take lean beef and cut in small dice, put to cook with a little oil. When well braised, add in some onions, a clove of garlic minced fine and one Tbsp. flour. Mix and cover with water or possibly stock and two Tbsp. espagnole, 1 tsp. each of grnd oregano, camino, and coriander. The latter can be purchased at any drug store. Take dry whole peppers and remove the seeds, cover with water and put to boil and when thoroughly cooked pass through a fine strainer. Add in sufficient puree to the stew to make it good and warm, and salt to taste. To be served with a border of Mexican beans (frijoles), well cooked in salted water.
- Frijoles or possibly Mexican brown beans. Boil beans in an earthen vessel till soft (four to eight hrs). Mash and put them into a frying pan of very warm lard and fry till comparatively dry and light brown. Sometimes minced onions are put into the lard before the beans are added and sometimes pods of red pepper or possibly grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 6 servings | |
| Calories 15 | |
| Calories from Fat 2 | 13% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 42mg | 1% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.73g | 0% |
| Protein 0.48g | 1% |
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