SALAD DRESSINGS (17)
|EVERY FEW MINUTES|
|# 6 of 6||next recipe »|
|UNION PACIFIC CHILI|
1/2 lb. ground beef suet (or 4 tablespoons olive oil)
2 1/2 lb. lean ground beef
3 tablespoons Mexican chili powder
1 clove garlic
1 medium can whole tomatoes
garlic and onion powder, to taste
salt and pepper, to taste
This recipe was retrieved from Grandmother's old recipe file and recently mailed to us. It was scribbled on some Union Pacific Railroad stationery sometime around 1920-1930.
When we made it, we added a few more garlic cloves, a chopped jalapeno, an onion, and we substituted olive oil for the beef suet! We cooked up the pinto beans with a quart of beef broth for 20 minutes in a small pressure cooker, but you can substitute 2 cans of pinto beans if you prefer. A hearty old fashioned classic updated.
Put 1/2 lb. ground beef suet (or 4 tablespoons olive oil) in kettle. Let render for 5 minutes. Then add 2 1/2 lb. of lean ground beef (garlic, chopped onion). Salt to suit taste.
Add 3 tablespoons of Mexican chili powder, a small clove of garlic (or more) when nearly done.
Use but little water while cooking, add tomatoes or any other seasoning you like -- add pinto beans cooked separately.
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