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Chili Con Carne
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
495Calories
52 gProtein
14 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories495 kcal
Protein52 g
Carbohydrates14 g
Fiber3.2 g
Sugars6.4 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Cholesterol166 mg
Sodium140 mg
Potassium1186 mg
Calcium102 mg
Iron5.2 mg
Magnesium92 mg
Phosphorus587 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K3.8 mcg
Vitamin B61.6 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate53 mcg
Choline205 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 215. The excerpt below is the record exactly as published.
CHILI CON CARNE.— Mince an onion and brown in 1 table- spoon of butter, add \]/2 lbs. round steak, cut in 1-inch cubes, and enough hot water to half cover. Season with a little paprika. Cover, and cook slowly for 2 hrs., adding water, when needed. One-half hour before serving, add 1 can of red kidney beans
Cook this with the app: pantry check, scaling, and the assistant.