Chili Stew

Ingredients

• two pounds of beef
• one medium-sized chopped onion
• one quart warm water
• one-half pint canned tomatoes
• four sliced Irish potatoes
• one tablespoon chili powder
• one clove of garlic
• salt it

Method

1. 1

   Cut beef in slices, salt it, and place in a pot with heated lard.

2. 2

   Add chopped onion and stew for about thirty minutes.

3. 3

   Then add warm water, canned or mashed tomatoes, sliced potatoes, chili powder, and garlic.

4. 4

   Cook slowly until done.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 1. The excerpt below is the record exactly as published.

CHILI STEW, Florence Osborne, 1051 South Flower street, Los Angeles.— Cut two pounds of beef in slices; salt it and place in a pot in which you have heated two table- spoons lard; add one medium-sized chopped onion and stew about thirty minutes; now add one quart warm water, one-half pint canned or two large mashed tomatoes, four sliced Irish potatoes, one tablespoon chili powder and one clove of garlic

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