3 dried red new mex chiles
2 chipotles
1 habanero
4 cloves garlic
1 tsp ground cumin
1 tsp dried origano
1 tbsp vegetable oil
1 large onion -- chopped
1/2 lb minced beef
15 oz can
15 oz can
1 tomatoes
1 kidney beans
Directions
Cut the tops off the dried chiles. Toast them in a hot frying pan
for a few minutes until fragrant and then soak them in hot water for
20 minutes. Liquidise them with some of the soaking water. Roughly
chop the habanero and the garlic and add them to the liquidiser along
with the cumin and origano. Puree some more.
Heat the oil in a saucepan and fry the onion until softened. Add the
meat and cook until browned. Add the chile puree, tomatoes and beans.
Cover and simmer for at least half an hour. Uncover, raise the heat a
little and allow the excess liquid to evaporate (about
10 minutes).
Serve it any way you fancy
Recipe By : Piers Thompson
From: Meg Antczak Date: 04-11-96
Servings: 1 servings
A Very Tasty Chili Recipe Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to prove the history of recipes back into history, at least as far back into history as the Egyptians, and maybe further still. In practice though, these, old records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During Roman times 25BC a man called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the Romans made use of many different aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and parsley. Closer to modern times, there are some recipe books from the 14th Century : a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that appears on menues today, but rather recipes for the types of meals enjoyed by the rich people of that period. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an explosion in recipe manuscripts, some of which are now in private collections. During the succeeding few centuries, the wealthy families of the West competed with each other to offer the best banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cooking books were in great demand, due to more people being able to read, people having more leisure time and having more money to spend. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this A Very Tasty Chili Recipe recipe.
