Army Chili, 1896

Directions

1. 1
   In a very large skillet, briefly fry (brown) the steak in the bacon drippings.
2. 2
   Add 1 cup of hot water and the rice. Cover and allow to simmer over very low heat until the rice is tender.
3. 3
   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.
4. 4
   Add the chili water to the beef in the skillet and also add the salt and onions.
5. 5
   Allow to simmer for about 10 more minutes (until onions are tender) and serve.