Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Chili Stew
From The Times cook book, no. 2, 1905
Serves 5
A modern interpretation · AI-generated from the original record
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
Cut beef in slices, salt it, and place in a pot with heated lard.
Add chopped onion and stew for about thirty minutes.
Then add warm water, canned or mashed tomatoes, sliced potatoes, chili powder, and garlic.
Cook slowly until done.
Nutrition per serving
400Calories
44 gProtein
27 gCarbs
14 gFat
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
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