Americandinner
Chili
From The Carbon County cook book, 1926
Presented as published in 1926. 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
5458Calories
344 gProtein
684 gCarbs
149 gFat
Full nutrition (34 nutrients)
Calories5458 kcal
Protein344 g
Carbohydrates684 g
Fiber88 g
Sugars11 g
Total Fat149 g
Saturated Fat42 g
Monounsaturated Fat47 g
Polyunsaturated Fat25 g
Omega-30.6 g
Cholesterol708 mg
Sodium7160 mg
Potassium8629 mg
Calcium2630 mg
Iron223 mg
Magnesium860 mg
Phosphorus4078 mg
Zinc41 mg
Copper3.5 mg
Manganese5.6 mg
Vitamin D9.1 mcg
Vitamin C18 mg
Vitamin A36 mcg
Vitamin E3 mg
Vitamin K21 mcg
Vitamin B66.7 mg
Vitamin B126 mcg
Thiamin (B1)11 mg
Riboflavin (B2)7.5 mg
Niacin (B3)127 mg
Folate2216 mcg
Choline929 mg
Caffeine0 mg
Water2915 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 30. The excerpt below is the record exactly as published.
Chili. Boil in separate kettles 2 lbs. ground beef, 1 pint chili beans. When beans are well done drain and add them to the meat. Add boiling water enough to make 3 quarts. Add 3 garlic, cloves cut fine and chili powder. Salt to suit taste.
Cook this with the app: pantry check, scaling, and the assistant.