XLVIII
T. A. Dorgan
CHILI CON CARNE
Comes through with a natural
What is my favorite filler for the feed bag? Well, I’ll be on the square with my answer.... It’s Chili con Carne.
I might have said Terrapin Maryland, or some other Ritzy dish, but thought I’d better come with a natural.
I’ll play Chili con Carne and tamales as they are served in California (where I was born) against any dish I’ve ever forked over.
Recipe
Cut, say, two pounds of good beef in small pieces the size of the first finger joint. Add some of the chopped fat, mix and salt.
Put two tablespoonsful of lard in a deep pot and heat. To this add a chopped onion. When the onion is about half cooked add the meat. Stir well until the meat has boiled down in its juice. When it starts to fry add about one and a half pints of hot water, three tablespoonsful of Gebhardt’s Eagle Chili Powder and a few buttons of chopped garlic. Simmer and stir well until the meat is tender.