Army Chili 1896 Recipe

Unleash your inner Rough Rider with this legendary Army Chili recipe, dating back to 1896! Said to have fueled Teddy Roosevelt and his troops before the charge up San Juan Hill, this hearty chili is packed with flavor and history. Experience a taste of American grit and culinary tradition – a truly unforgettable chili experience.

Prep Time 20 mins
Cook Time 60 mins
Calories 782.5 kcal
Protein 213g
Rating 5.0 (1 Reviews)
Army Chili 1896 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

  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.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

30g

Fat

43g

Carbs

9g