Excerpt from Fifty Choice Recipes for Spanish and Mexican Dishes
Chicken Chili
Cut up two chickens, stew, and when nearly done add a little parsley and two onions. Take half pound dried chili peppers, remove seeds and pour on boiling water. Steam fifteen minutes; pour off water and rub through sieve; add this to the chicken; let cook half hour. Add butter size of an egg, salt and thicken with flour. This is delicious served with rice.
Mexican Chili Stew
Four medium-sized potatoes, four large tomatoes, one good-sized onion. Cut all in small pieces; two pounds of lean beef cut in dice. Put beef in pot with two tablespoonfuls of heated butter and the onion, and stew half hour; then add rest of vegetables with one quart of hot water, one tablespoonful of chili powder and three of Worcestershire sauce; salt and pepper to taste with one clove of garlic; cook on slow fire until thoroughly done.
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