Chili Con Carne

Ingredients

• one pound of beef
• two small onions
• two potatoes
• two ripe tomatoes
• three pints of water
• one tablespoon of chili powder
• one tablespoon of flour

Method

1. 1

   Chop beef, onions, potatoes, and tomatoes.

2. 2

   Add water, salt, and chili powder.

3. 3

   Cook until meat is tender, then add flour to thicken.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 2. The excerpt below is the record exactly as published.

one tablespoon of flour made smooth with water. Serve in a platter garnished with triangles of buttered toast. Sprinkle one table- spoon finely-minced parsley over the fish. This is very fine and wefl worth trying. The saffron may be purchased at any drug store. The origano or Mexican wild marjoram can be had at any grocery where Spanish people trade. The stew is very good without it, but it gives a delicious flavor. When green pep- pers are in season, two cut fine and cooked with the tomato are an improvement. NO. 13. CHILI CON CARNE. Mrs. Jeff D. Shook, 246 New York street, Garvanza, Cal. — Take a good-sized piece of soup meat (not a soup bone,) boil till thoroughly tender; take out of water; mince very fine; have ready two good-sized onions, also minced fine. Put into a skillet a tablespoonful of butter, and after having coated the meat with flour, turn same with the onions into the skillet and brown. Add to it the water in which the meat was boiled and one teacup of bayou beans that have been boiled done; boil slowly for about three hours. Just before taking from the fire, add salt to taste and a heaping tablespoon of chili powder or sufficient to make it hot; must be rich and hot with pepper to be good. On a cool, damp evening, this is a most pal- atable dish. NO. 14. CHILI CON CARNE. Mrs. Ida C. Smith, 1327 Reid street, Los Angeles— Chop into small pieces one pound of beef, two small onions, two potatoes and two ripe tomatoes or half a can of tomatoes; to this add three pints •of water, salt and one tablespoon of chili powder

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