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Mrs. owen's cook book chili (1880)

Yield: 6 Servings
Lea

1 Clove garlic -- chopped Fine      1 tb Flour
2 tb Espagnole      1 ts Ground oregano
1 ts Ground cumin      1 ts Ground coriander

Dried whole peppers Cooked beans 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 hame 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 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. Frijoles or Mexican brown beans. Boil beans in an earthen vessel until soft (four to eight hours). Mash and put them into a frying pan of very hot lard and fry until comparatively dry and light brown. Sometimes chopped onions are put into the lard before the beans are added and sometimes pods of red pepper or grated cheese. Recipe By : John Thorne Sep/Oct Chile Pepper Magazine

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