2 chile peppers

1 pint warm water

2 pounds beef

Butter or drippings Clove of garlic Boiled Mexican beans

Remove the seeds from the chile peppers; soak the pods in the warm water until soft; then scrape the pulp from the pods and add it to the water. Cut the beef into small pieces and brown in butter or savory drippings. Add the garlic and chile water and cook until the meat is tender, adding more water if necessary. Thicken with a few crushed beans and serve with Mexican beans, either mixed with the meat or used as a border.

If chile peppers cannot be obtained, water and cayenne may be substituted, and if Mexican beans cannot be obtained, other dried beans may be used.