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Chili Con Carne

Name: Chili Con Carne
Yield: 6 servings
Ingredients: two pounds chopped beef; one-fourth pound suet; one-half teaspoon salt; eight red peppers; one teaspoonful onion juice

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. 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

865Calories

54 gProtein

38 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories865 kcal

Protein54 g

Carbohydrates38 g

Fiber11 g

Sugars14 g

Total Fat58 g

Saturated Fat27 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol85 mg

Sodium2894 mg

Potassium1350 mg

Calcium179 mg

Iron11 mg

Magnesium134 mg

Phosphorus671 mg

Zinc13 mg

Copper0.8 mg

Manganese4.4 mg

Vitamin D0.5 mcg

Vitamin C0.1 mg

Vitamin A9 mcg

Vitamin E1.4 mg

Vitamin K59 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate209 mcg

Choline170 mg

Caffeine0 mg

Water41 g

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 11. The excerpt below is the record exactly as published.

CHILI CON CARNE. Ella M. Magee, 122 North Johnson street, Los Angeles. —Two pounds chopped beef; one-fourth pound suet, one -half teaspoon salt; place in a covered stew kettle, steam until tender; remove the seeds and veins from eight red peppers, boil soft, rub through a sieve; add one teaspoonful onion juice

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