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Romana's Spanish-American Cookery Chili 1929

Yield: 1 Servings

2 lb beef,Lean
1/4 lb beef fat
12 lg red chile peppers -- (or to)
1 taste
2 T chile powder
1 T paprika
2 pods garlic
2 t oregano,Chopped
1/2 c olive oil
1 c onion,Minced
1 beef stock -- as needed
1 salt and pepper --,To Taste

Remove the seeds and veins from the chile peppers, place in sufficient hot water to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon. Cut the meat and suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously; before the onions start to brown add chile pulp, paprika, stir a few minutes, then add oregano, salt and pepper and sufficient stock to finish cooking till the meat is tender.

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