Army Chili 1896 Recipes

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ARMY CHILI, 1896



Army Chili, 1896 image

Teddy Roosevelt and his Rough Riders fed on this particular chili recipe which had been officially issued by the U.S. War Department in 1896. Perhaps it was this chili which sent him and his band of brave men storming up San Juan Hill with such vigor only a couple of years later.

Provided by Bone Man

Categories     Meat

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

2 lbs round steaks, diced
1 tablespoon bacon drippings, hot
2 cups boiling water
2 tablespoons rice
2 large dried red chilies (whole and de-seeded)
1 tablespoon flour
1/2 teaspoon salt
2 onions, chopped

Steps:

  • In a very large skillet, briefly fry (brown) the steak in the bacon drippings.
  • Add 1 cup of hot water and the rice. Cover and allow to simmer over very low heat until the rice is tender.
  • Put the chilies into a bowl and pour in the second cup of boiling water over them and allow to stand until cool. Then, hand-squeeze the chilies until the water is red. Add the flour to the chili water and blend which should make it thicken. Discard the chili hulls.
  • Add the chili water to the beef in the skillet and also add the salt and onions.
  • Allow to simmer for about 10 more minutes (until onions are tender) and serve.

Nutrition Facts : Calories 782.5, Fat 24.5, SaturatedFat 8.7, Cholesterol 264.7, Sodium 840, Carbohydrate 28.5, Fiber 2.6, Sugar 7.6, Protein 106.6

FAT RASCALS (BISCUITS)



Fat Rascals (Biscuits) image

Make and share this Fat Rascals (Biscuits) recipe from Food.com.

Provided by Olha7397

Categories     Breads

Time 25m

Yield 1 1/2 doz

Number Of Ingredients 7

2 cups sifted all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or 3/4 cup regular margarine
1/2 lb dried currant
1/2 cup milk (about)

Steps:

  • Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants.
  • Add the milk and stir with a fork only until a soft dough is formed.
  • Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.
  • Bake at 450 for 12 to 15 minutes. About 1 1/2 dozen biscuits.
  • Culinary Arts Institute Canadian Family Cookbook.

Nutrition Facts : Calories 1969.9, Fat 97.1, SaturatedFat 60.5, Cholesterol 255.4, Sodium 1968.3, Carbohydrate 261.7, Fiber 14.8, Sugar 119.3, Protein 27

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