Beef Chilli Con-Cane

Name: Beef Chilli Con-Cane
Ingredients: six large sweet chillies; one pound of beef; two tablespoonfuls of olive oil; half a pint of thick, strained tomatoes; one large onion; two cloves of garlic; a level teaspoonful of salt

From My best 250 recipes, 1907

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

840Calories

103 gProtein

32 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein103 g

Carbohydrates32 g

Fiber6.7 g

Sugars15 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat34 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol299 mg

Sodium3625 mg

Potassium2581 mg

Calcium140 mg

Iron13 mg

Magnesium150 mg

Phosphorus1047 mg

Zinc25 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C34 mg

Vitamin A4.5 mcg

Vitamin E0.8 mg

Vitamin K7 mcg

Vitamin B62.7 mg

Vitamin B1212 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)25 mg

Folate51 mcg

Choline288 mg

Caffeine0 mg

Water672 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 8. The excerpt below is the record exactly as published.

BEEF CHILLI CON-CANE Put six large sweet chillies in the oven until the skin cracks; peel them, remove the seeds and chop the flesh very fine. Cut one pound of beef from the round in cubes of half an inch. Put them in an iron saucepan ; add two tablespoonf uls of olive oil, cover the saucepan and stew in the oil for at least an hour. Then add the chilli, half a pint of thick, strained tomatoes, one large onion chopped fine, two cloves of garlic mashed, and a level teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.