Chili Con Carne

Ingredients

• 1 pint dried lima beans or kidney beans soaked overnight
• 1 cup suet, forced through food chopper
• 1 teaspoon pepper
• 1 teaspoon mustard
• 1 red pepper, cut in strips
• 1 tablespoon vinegar
• 2 cups beef, chopped
• 1 onion, sliced
• Tomatoes to cover
• 1 teaspoon salt

Method

1. 1

   Arrange ingredients in layers in a bean pot.

2. 2

   Cover with water and bake slowly for 3 or 4 hours.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 26. The excerpt below is the record exactly as published.

j teaspoon pepper 2 tablespoons fat 1 cup milk Soak bread crumbs in milk, add beaten egg yolks and seasonings. Fold in stiffly beaten whites. Melt fat in omelet pan. Turn mixture into pan and cook slowly over a fire until delicately browned underneath and firm around the edges. Place on top grate in oven and bake until firm on top. Fold and serve with white sauce. OYSTER OMELET Fold in oysters, cut in halves, to omelet mixture, or add oysters to cream sauce. Follow directions given in plain omelet recipe. MEAT AND VEGETABLE OMELET Cook omelet. Add cooked vegetables or meat to the white sauce, or fold them into the omelet mixture. CHEESE DISHES One pound of cheese contains as much food value as 2 pounds of meat. Cheese may be added to white sauce and served with boiled rice or boiled vege- tables or plain on toast. Cheese may be combined with left-over cereal mush, and baked as a souffle or shaped into cakes and baked in the oven or browned in a little fat in a pan. MEAT SUBSTITUTES 41 BAKED MACARONI OR RICE AND CHEESE Sprinkle hot boiled macaroni or rice with grated cheese or cheese cut into small pieces. Arrange bread crumbs, macaroni and cheese; or rice and cheese, and white sauce, in layers in a well-greased baking dish. Cover with bread crumbs and bake in oven until nicely browned. Tomato sauce may be used in place of the white sauce. Cornmeal mush may be arranged in layers with cheese and baked. Boiled corn may be mixed with chopped green pepper and white sauce and arranged in layers with cheese and baked. CHEESE FONDU 1 cup scalded milk 1 tablespoon fat 3 eggs 1 cup stale bread crumbs ^ teaspoon salt 1 tablespoon catsup 2 cup cheese, cut into small pieces Mix the first 6 ingredients; add the well-beaten yolks of eggs, fold in the stiffly-beaten whites and bake in a well-greased baking dish for 20 minutes in a moderate oven. CHEESE AND CORN SOUFFLE Follow recipe for Cheese Fondu, adding 1 cup boiled com, an additional cup milk, ^ cup cheese and 2 tablespoons chopped green pepper to the first 6 ingredients. COTTAGE CHEESE AND NUT LOAF 1 cup cottage cheese 2 tablespoons catsup 1 cup stale bread crumbs 1 cup coarsely-ground and hot tomato 1 tablespoon vegetable nut meats juice to moisten oil 1 tablespoon lemon juice 2 tablespoons finely 1 teaspoon salt chopped onion | teaspoon pepper Mix the ingredients thoroughly, add more seasonings if necessary, put mixture into a well-greased baldng dish and bake in a moderately hot oven until nicely browned. BEANS, PEAS AND LENTILS There are any number of different kinds of beans on the market, such as the marrow, pea, kidney, black turtle, lima and yellow-eyed beans; the Manchurian beans, of which there are brown and red ones; the Chilian, of which there are brown, red and gray ones. The soy bean is richer in fat and flesh-building material than any of the other beans. Beans as a whole contain about the same food value, and the housewife who wishes to get the most food value for the money will do well in selecting the kind that sells at the lowest cost, provided they are in good condition. Recipes given for one kind of beans may be used for any one of the others with just as good results. CHILI CON CARNE 1 pint dried lima beans I cup suet, forced through | teaspoon pepper or kidney beans food chopper | teaspoon mustard soaked overnight 1 red pepper, cut in strips 1 tablespoon vinegar 2 cups beef, chopped § onion, sliced Tomatoes to cover 1 teaspoon salt 42 THE METROPOLITAN LIEE COOK BOOK Arrange ingredients in layers in a bean pot. Cover with water and bake slowly 3 or 4 hours. RED BEANS Red beans may be cooked as lima beans. They may be served in white sauce, tomato or meat-stock sauce. RED BEANS, SPANISH STYLE 4 cup cooked red beans 2 tablespoons suet or oil 1 teaspoon salt i cup cooked carrot 1 sliced onion Few grains pepper 1 cup cooked beef, cubed ^ tablespoon sugar 2 cups boiling water 1 chili, finely chopped Brown the onion and meat in the suet or oil; add all the ingredients, and cook slowly until water is nearly evaporated. Serve with boiled rice or boiled chestnuts. STEWED RED BEANS WITH BACON "Wash and soak red beans in cold water from 12 to 48 hours. To I cup of beans use J pound of bacon. Put bacon into a saucepan — add 1 carrot and 1 onion cubed and the soaked beans; cover with cold water, bring to boiling point and simmer one hour, or until tjeans are tender (^ teaspoon soda may be added just as they are put over the fire). Drain and remove skin from beans. Taste and season. Serve hot. BAKED BEANS 1 quart beans I teaspoon mustard

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