{"id":6938,"slug":"chili-con-carne","title":"CHILI CON CARNE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two broilers","salt","pepper","flour","fat","six large red peppers","two small onions","three cloves of garlic","one-fourth cup of capers","water"],"ingredients_norm":["broiler","salt","pepper","flour","fat","red pepper","onion","garlic","fourth cup of caper","water"],"steps":["Cut two broilers in pieces for serving.","Season with salt, pepper, and dredge in flour.","Brown in hot fat.","Parboil six large red peppers until soft, rub through a wire sieve.","Chop two small onions fine, three cloves of garlic and one-fourth cup of capers.","Combine all, add to chicken, cover with water and cook until chicken is tender.","Thicken the sauce with fat and flour melted together."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w27:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"cba5045c474c98af103f541c0e6f85ad9d12db28992f33b0be1499203d2b4a31","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chili-con-carne"}