dinner

Chili Con Carne

Name: Chili Con Carne
Ingredients: Take 2 or 3 lbs. red chili beans; 1 teaspoon salt; 1 onion cut fine; 4 cloves, garlic cut fine; 3 slices breakfast bacon cut in cubes; 2 lbs. hamburger steak

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

6252Calories

317 gProtein

1033 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories6252 kcal

Protein317 g

Carbohydrates1033 g

Fiber157 g

Sugars70 g

Total Fat102 g

Saturated Fat25 g

Monounsaturated Fat32 g

Polyunsaturated Fat33 g

Omega-32.2 g

Cholesterol96 mg

Sodium7354 mg

Potassium13780 mg

Calcium2375 mg

Iron95 mg

Magnesium1500 mg

Phosphorus4939 mg

Zinc35 mg

Copper7.6 mg

Manganese15 mg

Vitamin D0.4 mcg

Vitamin C45 mg

Vitamin A19 mcg

Vitamin E4.8 mg

Vitamin K147 mcg

Vitamin B64.7 mg

Vitamin B121.6 mcg

Thiamin (B1)11 mg

Riboflavin (B2)5.4 mg

Niacin (B3)71 mg

Folate4491 mcg

Choline773 mg

Caffeine0 mg

Water419 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 31. The excerpt below is the record exactly as published.

Chili Con Carne. Take 2 or 3 lbs. red chili beans and boil in soda water 14 hour, drain and add fresh water, 2 tablespoons chili powder, 1 teaspoon salt, 1 onion cut fine, 4 cloves, garlic cut fine, 3 slices breakfast bacon cut in cubes in the fresh water with the beans; next add 2 lbs. hamburger steak

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