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Name: US Army Chili (1896-1944)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Hot drippings; Onion; (optional); 1 Beefsteak (round); 2 tb Rice; Salt; Flour; 2 Large dried red chile pods; 1 c Boiling water

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 19:39:47 -0700 From: Garry Howard NOTES : MasterCook formatted by Garry Howard, Cambridge, MA g.howard@ix.netcom.com From the article "Just Another Bowl of Texas Red" by John Thorne in the September/October 1990 issue of Chile Pepper Magazine.

NOTES

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US Army Chili (1896-1944)

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

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.  Posted to MC-Recipe Digest V1 #168    Date: Thu, 25 Jul 1996 19:39:47 -0700    From: Garry Howard <g.howard@ix.netcom.com>  NOTES : MasterCook formatted by Garry Howard, Cambridge, MA       g.howard@ix.netcom.com       From the article "Just Another Bowl of Texas Red" by John Thorne       in the September/October 1990 issue of Chile Pepper Magazine.

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 1 Servings

Calories: 377
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 5.3mg		0 %
Potassium 25.5mg		1 %
Total Carbohydrate 94.1g		28 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 93.4g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 377

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