Army Chili, 1896

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 lbs round steaks, diced
• 1 tablespoon bacon drippings, hot
• 2 cups boiling water
• 2 tablespoons rice
• 2 large dried red chilies (whole and de-seeded)
• 1 tablespoon flour
• 1/2 teaspoon salt
• 2 onions, chopped

Recipe

• 1 in a very large skillet, briefly fry (brown) the steak in the bacon drippings.
• 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 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 add the chili water to the beef in the skillet and also add the salt and onions.
• 5 allow to simmer for about 10 more minutes (until onions are tender) and serve.