Mexican Chili

Name: Mexican Chili
Ingredients: 1 pound ground beef; 1 can red beans with chili gravy; 1 large onion, chopped; 1/2 medium-sized green pepper, chopped; 1 clove garlic, chopped; 1/2 cup celery, diced; 1 tablespoon chili powder; Salt and pepper

From Quaker recipes, 1954

Serves 4 generously.

Presented as published in 1954. 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

1144Calories

111 gProtein

21 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1144 kcal

Protein111 g

Carbohydrates21 g

Fiber5.1 g

Sugars6.8 g

Total Fat67 g

Saturated Fat20 g

Monounsaturated Fat22 g

Polyunsaturated Fat9.1 g

Omega-30.3 g

Cholesterol354 mg

Sodium597 mg

Potassium1943 mg

Calcium339 mg

Iron5.4 mg

Magnesium123 mg

Phosphorus1170 mg

Zinc15 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D4.5 mcg

Vitamin C12 mg

Vitamin A119 mcg

Vitamin E3.6 mg

Vitamin K7.8 mcg

Vitamin B62.6 mg

Vitamin B123 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)37 mg

Folate30 mcg

Choline320 mg

Caffeine0 mg

Water475 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

MEXICAN CHILI 1 pound ground beef 1 can red beans with chili 1 large onion, chopped gravy Y2 medium-sized green 1 small can tomato sauce or pepper, chopped puree 1 clove garlic, chopped 1 tablespoon chili powder 12 cup celery, diced Salt and pepper

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