12 pounds round steak

1 cup drippings

1 cup rice

1 1/2 quarts boiling water 12 large onions sliced

1 teaspoon cloves

6 to 12 red peppers

Chili powder to taste

4 tablespoons salt

3 quarts cooked red beans

Use freshly cooked or left-over beans. Any inexpensive cut of beef may be used in place of steak. Cut in inch pieces, saute until brown in hot frying pan, add water and rice, and cook slowly four hours, or until tender.

Remove partitions and seeds from red peppers, parboil five minutes; drain and chop. Mix half a cup barley flour with salt, and water to make smooth. Add flour, onions, peppers, cooked beans, cloves, and chili powder to beef. Real Chili Con Carne calls for a dozen seeded and parboiled red chilies, but Northern taste prefers less highly seasoned dishes. Cook thirty minutes longer on back of range, or in Aladdin oven, to prevent burning. Add more salt if needed.