Texas Chili
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serve with dill pickles and crackers, hot apple pie or lemon pie.
Presented as published in 1957. 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
768Calories
25 gProtein
158 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein25 g
Carbohydrates158 g
Fiber35 g
Sugars96 g
Total Fat5.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium16444 mg
Potassium5624 mg
Calcium380 mg
Iron27 mg
Magnesium315 mg
Phosphorus569 mg
Zinc3.2 mg
Copper1.8 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate58 mcg
Choline20 mg
Caffeine0 mg
Water3201 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 33. The excerpt below is the record exactly as published.
TEXAS CHILI 1 C. bacon grease or Wesson Oil 2 small cans Tomato Paste 4 sweet Mexican Peppers 2 Qts. Water 2 Tb. Salt 2 Tb. Sugar 2 C. Chopped Onions 1 Qt. Canned Tomatoes
Cook this with the app: pantry check, scaling, and the assistant.