Mexican Chilli

Name: Mexican Chilli
Ingredients: 1 can kidney beans; 1 large onion; 1 pt. can tomatoes; 1 pk. spaghetti; Salt.and pepper to taste; 1 lb. ground beef; 1 large green pepper; 1 small can tomato soup; 2 T. chilli powder; 1 cup water

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. J. M. German, Boomer Club

Presented as published in 1947. 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

1189Calories

112 gProtein

30 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories1189 kcal

Protein112 g

Carbohydrates30 g

Fiber8.8 g

Sugars12 g

Total Fat68 g

Saturated Fat20 g

Monounsaturated Fat23 g

Polyunsaturated Fat10 g

Omega-30.4 g

Cholesterol354 mg

Sodium848 mg

Potassium2097 mg

Calcium358 mg

Iron7.7 mg

Magnesium140 mg

Phosphorus1201 mg

Zinc15 mg

Copper0.8 mg

Manganese0.6 mg

Vitamin D4.5 mcg

Vitamin C19 mg

Vitamin A267 mcg

Vitamin E7.3 mg

Vitamin K19 mcg

Vitamin B62.8 mg

Vitamin B123 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)39 mg

Folate33 mcg

Choline334 mg

Caffeine0 mg

Water760 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 40. The excerpt below is the record exactly as published.

MEXICAN CHILLI 1 can kidney beans 1 large onion 1 pt. can tomatoes 1 pk. spaghetti Salt.and pepper to taste 1 lb. ground beef 1 large green pepper 1 small can tomato soup 2 T. chilli powder 1 cup water

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