This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 2 pound (900g) beef, dice in half-inch cubes
• ¼ to 1 pound (112 to 450g) red peppers, or 1 to 4 tablespoons chili powder (adjust to taste)
• 8 slices onion, minced (finely chopped)
• 4 tablespoons lard
• 1/2 cup flour
• pinch wild marjoram
• salt
• hot water
• 6 cloves garlic

Method: Fry garlic in lard until brown, then remove. Sprinkle flour over meat, then put meat in hot lard and brown. Make thin paste of chili powder or red peppers. (If red peppers are used, have seeds, veins, stems, and skins removed by soaking in hot water.) Pour this and other ingredients over meat. Cover with hot water. Simmer until meat is very tender and sauce thickened.

This recipe is in the public domain and may be used freely.

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