2 red beans
2 kidney beans
2 tomato crushed
2 tomato, diced
1 1/2 cup celery, sliced
2 cup onion, medium dice
1 cup green pepper, diced
2 1/2 lb beef, ground
1/2 cup green chilies, diced
1/4 cup jalpeno, canned, sliced
2 tbsp parsley flakes
1/4 cup chili powder
3/4 tbsp garlic chopped
3/4 tbsp oregano
1 tbsp cumin, ground
1 tsp salt
1 tsp red pepper, ground
1 1/2 tsp black pepper
1 tsp white pepper
Directions
Combine red beans, kidney beans, diced tomato, crushed tomato, green
chilies, in large pot
(DO NOT DRAIN CANS). Add jalpeno, chili powder, chopped garlic,
parsley flakes, oregano, cumin. Brown the beef and add to the
beans. Brown the onions and celery in grease from the meat then add
them to the rest. Add the salt, black pepper, white pepper, red
pepper. This is a thick chili.
Simmer for 2 - 4 hours. Serve or refrigerate. This chili will age
Servings: 1 1/2 gallon
Arizona Forest Fire Chili Home Size Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into history, in fact as far as the Egyptians, and possibly even further. Having said that, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians are some tablets in ancient Sumerian describing 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 drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, something we still use today. He also tells us how the Romans made use of many aromatic flavors, including some familiar names for example thyme, fennel and dill. Moving on, we find two books from the 1300s - a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals on the menus of the upper classes. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices caused an outbreak in recipe manuscripts, many of which are now in private libraries. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Arizona Forest Fire Chili Home Size recipe.
