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Name: Walkers Red Hot Chile Con Carne (1918)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Water; 1/4 lb Beef suet; ground fine or; 1 lb Beef; cut in small pieces; 1 md Onion; minced

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INGREDIENTS

Water
1/4 lb Beef suet; ground fine or
1 lb Beef; cut in small pieces
1 md Onion; minced

Servings

INSTRUCTIONS

In 1918, Walker Austex was producing 45,000 cans of Walkers Red Hot Chile Con Carne (with beans) and 15,000 cans of Mexene Chili Powder a day in their new factory in Austin, Texas. But Walker had already been selling canned Mexican foods for over a quarter century and may have been the first to can chili. Gebhardts didnt start canning chili (as opposed to making chili powder) until 1911. Walkers 1918 recipe booklet had recipes for "chile huevos" and "chili mac" -- plus something called "combination chili con carne" -- one can chili mixed with one can tomatoes. Genuine Mexican Chile Con Carne. One pound of beef cut in small pieces; 1/4 lb. beef suet, ground fine (or you can use lard). Add two tablespoons of Walkers Mexene, one medium sized onion minced; add water and boil until thoroughly cooked. The gravy from this chili con carne is fine for macaroni, spaghetti and vegetables. If beans are wanted, use any good red bean. For instance -- California Bayous, California Pinks or Pinto Beans. When these are not convenient, use French Red Kidney Beans. Boil the beans separately and add beans when serving. Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 19:39:47 -0700 From: Garry Howard NOTES : MasterCook formatted by Garry Howard, Cambridge, MA g.howard@ix.netcom.com From the article "Just Another Bowl of Texas Red" by John Thorne in the September/October 1990 issue of Chile Pepper Magazine.

NOTES

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Walkers Red Hot Chile Con Carne (1918)

Water
1/4 lb Beef suet; ground fine or
1 lb Beef; cut in small pieces
1 md Onion; minced

In 1918, Walker Austex was producing 45,000 cans of Walkers Red Hot Chile  Con Carne (with beans) and 15,000 cans of Mexene Chili Powder a day in  their new factory in Austin, Texas. But Walker had already been selling  canned Mexican foods for over a quarter century and may have been the first  to can chili. Gebhardts didnt start canning chili (as opposed to making  chili powder) until 1911. Walkers 1918 recipe booklet had recipes for  "chile huevos" and "chili mac" -- plus something called "combination chili  con carne" -- one can chili mixed with one can tomatoes.    Genuine Mexican Chile Con Carne. One pound of beef cut in small pieces; 1/4  lb. beef suet, ground fine (or you can use lard). Add two tablespoons of  Walkers Mexene, one medium sized onion minced; add water and boil until  thoroughly cooked. The gravy from this chili con carne is fine for  macaroni, spaghetti and vegetables. If beans are wanted, use any good red  bean. For instance -- California Bayous, California Pinks or Pinto Beans.  When these are not convenient, use French Red Kidney Beans. Boil the beans  separately and add beans when serving.  Posted to MC-Recipe Digest V1 #168    Date: Thu, 25 Jul 1996 19:39:47 -0700    From: Garry Howard <g.howard@ix.netcom.com>  NOTES : MasterCook formatted by Garry Howard, Cambridge, MA       g.howard@ix.netcom.com       From the article "Just Another Bowl of Texas Red" by John Thorne       in the September/October 1990 issue of Chile Pepper Magazine.

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Nutrition

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Serving Size: 1 Serving (568g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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