Ingredients for Army Chili 1896
- 2 lbs. beef stew meat
- 2 tbsp. bacon drippings
- 2 cups hot water, divided
- 1 cup long grain white rice
- 1 (4 ounce) can diced green chilies, undrained
- 1/2 cup flour
- 1 1/2 tsp. salt
- 1 large onion, chopped
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How to Make Army Chili 1896
- In a large skillet or Dutch oven, brown the beef stew meat over medium-high heat in the bacon drippings (or olive oil).
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the 1 cup of hot water and the rice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until rice is almost tender.
- 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.
- In a small bowl, whisk together the extracted chili water and the flour until smooth.
- Add the chili-flour mixture to the skillet with the beef and rice. Stir in the salt.
- Cover and simmer for another 20-25 minutes, or until the beef is tender and the chili has thickened.
- Taste and adjust seasoning as needed. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
30g
Fat
43g
Carbs
9g
