This recipe was originally published in the Mission Cookbook of the St. Ann's Society of Tucson, Arizona in 1909. Many times olives, raisins and wine were added to the recipe.

1 pound beefsteak, coarsely ground
1 onion, diced
2 tablespoons lard or shortening
1 tablespoon flour
Salt and pepper, to taste
1 to 2 tablespoons chili powder
2 cups boiling water
1 tomato, diced

Mix together the beefsteak and onion.

Heat lard in a pan, then add beefsteak-onion mix. While it browns, sprinkle it with the flour, then salt and pepper to taste. Add chili powder to the boiling water and boil for 5 minutes.

Add the chili water to the browned meat, reduce heat, and simmer for 30 minutes. Add tomato and simmer for 20 minutes or until thickened to desired consistency.

Serves 4.