2 tbsp vegetable oil
3 garlic cloves -- chopped
2 onions -- chopped
1 green bell peppers --
1 chopped
3 lb beef
1 tsp ground cumin
1 tsp ground oregano
3 tbsp chili powder
10 tomatoes -- peeled and
1 chopped
2 jalapeno peppers --
1 optional
1 can beer
Directions
* Have beef chopped, not ground.
1. Heat oil in a large heavy skillet. Add garlic, onions and green
pepper. Saute until soft, about 5-7 minutes. 2. Add beef and lightly
brown on all surfaces. Drain off some of the fat if a lot has
accumulated. Lean beef trimmed of all fat should not have an excess
amount, however. 3. Add remaining ingredients and simmer for 1 hour
or slightly longer. Put a cover on skillet during cooking time, and
slightly tilt it so steam can escape. Check often and stir to prevent
sticking. Skim off fat as it rises. Best if allowed to sit, tightly
covered, for an hour after cooking is complete.
Recipe By : Jo Anne Merrill
From: Debbie Barry - Innermail Emc.Ve
Servings: 6 servings
Arizona Desert Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to track the history of written recipes way back into ancient history, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these early recipes were just primitive pictorial recipes for preparing food.
In fact, the oldest recipe discovered, according to food historians are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the ancient cooks made use of many different herbs and spices, including some familiar names like bay, mint and dill. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the holy lands, including coriander, parsley, and rosemary. These new foods and tastes led to an outbreak in manuscripts on food, some of which are kept safe in academic collections. By the time we get to the 20th century, cooking publications are in great demand, as a result of better eduction, more leisure time and having more money to spend. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Arizona Desert Chili recipe.
