Wednesday, June 18, 2014

Creole Chili Con Carne (1932)

Soak in cold water, over night, one pound of red beans. Pour off water and put beans into large pot with one and a half quarts of cold water. 

While this is coming to a boil, put one chopped onion and one clove of garlic into a saucepan with one large spoon of hot bacon grease. Add a tablespoon of flour and stir until light brown.

At once, add on pound of ground beef, half of a bell pepper. chopped, and a heaping tablespoon of chili pepper.  Stir constantly till meat is cooked and then add a small can of tomatoes.  

Put a thick coffee cup, upside down on bottom of pot. to prevent burning, and pour mixture from saucepan into pot.  Season to taste with salt and red pepper.  Cook for about two hours.

Serve in soup plates with a little chopped parsley over each serving. To be eaten with dry rice (cooked separately), or with crackers.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

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