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Chili Colorad

Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley and a few onions. Take half pound large pepper pods, remove seeds, and pour on boiling water; steam ten or fifteen minutes; pour off water, and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt. Place a border of rice around the dish before setting on table. This dish may also be made of beef, pork or mutton; it is to be eaten in cold weather, and is a favorite dish with all people on the Pacific coast. -Mrs. Gov. Bradley, Nevada.