Army Chili 1896 Recipe

Ingredients for Army Chili 1896

• Round Steaks
• 2 tablespoons bacon drippings (or 2 tablespoons olive oil)
• 1 cup boiling water
• 1 cup long-grain white rice
• Dried Red Chilies
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (or to taste)
• 1 medium onion, chopped

How to Make Army Chili 1896

1. In a large skillet or Dutch oven, brown the beef stew meat over medium-high heat in the bacon drippings (or olive oil).
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the 1 cup of hot water and the rice. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is almost tender.
5. Meanwhile, in a separate bowl, combine the canned diced green chilies and 1 cup of boiling water. Let stand until cool, then hand-squeeze the chilies to extract as much of the red chili water as possible. Discard the chili hulls.
6. In a small bowl, whisk together the extracted chili water and the flour until smooth.
7. Add the chili-flour mixture to the skillet with the beef and rice. Stir in the salt.
8. Cover and simmer for another 20-25 minutes, or until the beef is tender and the chili has thickened.
9. Taste and adjust seasoning as needed. Serve hot.