Cut two broilers in pieces for serving. Season with salt, pepper, and
dredge in flour; brown in hot fat. Parboil six large red peppers until
soft, rub through a wire sieve. Chop two small onions fine, three cloves
of garlic and one-fourth cup of capers. Combine, add to chicken, cover
with water and cook until chicken is tender. Thicken the sauce with fat
and flour melted together.

Chili Beans CHILI SAUCE. MRS. M. E. WRIGHT. facebooktwittergoogle_plusredditpinterestlinkedinmail