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Chili Con Carne

Name: Chili Con Carne
Yield: 6 servings
Ingredients: 2 pounds round or neck beef; ¼ cup chopped suet; 2 tablespoons chili powder; 1 clove garlic, finely cut; 2 tablespoons flour; 2 quarts cold water

From Boston Cooking-School cook book, 1896

Serves 6

Serves 6.

Presented as published in 1896. 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

186Calories

1 gProtein

3 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories186 kcal

Protein0.9 g

Carbohydrates3.4 g

Fiber0.8 g

Sugars0.2 g

Total Fat19 g

Saturated Fat10 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol13 mg

Sodium79 mg

Potassium51 mg

Calcium18 mg

Iron0.6 mg

Magnesium7.4 mg

Phosphorus13 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A34 mcg

Vitamin E1.2 mg

Vitamin K3.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate5 mcg

Choline2.6 mg

Caffeine0 mg

Water317 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 113. The excerpt below is the record exactly as published.

CHILI CON CARNE 2 pounds round or neck beef 2 tablespoons chili powder 14 cup chopped suet 1 clove garlic, finely cut 2 tablespoons flour 2 quarts cold water

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