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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art techlogy to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.