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Mrs. Owen's Cook Book Chili (1880)




Source of Recipe


the web


List of Ingredients




Lean beef -- cut in small dice
Oil
Onions
1 clove garlic -- chopped fine
1 tablespoon flour
2 tablespoons espagnole
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Dried whole peppers
cooked beans


Recipe



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 some onions, a clove of garlic chopped fine and
one-tablespoon flour. Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon each of ground oregano, camino- (cumin), and coriander. The latter can be purchased at any drug store. Take dried whole peppers and remove the seeds, cover with water and put to boil and when thoroughly cooked pass through a fine strainer. Add sufficient puree to the stew to make it good and hot, and salt to taste. To be served with a border of Mexican beans (frijoles), well cooked in salted water.