2 lb coarse ground beef
1/2 lb flank steak 1/4 cubs
1/2 lb reg. ground beef
15 oz tomato sauce
12 oz beer
12 oz tomato paste
1 tbsp yellow cornmeal
1 tbsp red wine vinegar
1/4 cup instant minced onion
1/4 cup chili powder
1 tsp crushed red pepper
1 tsp ground cumin
1/4 tsp basil leaves
1/4 tsp caraway seeds
1/4 tsp coriander
1/4 tsp marjoram
1/4 tsp ground red pepper
1/3 tsp ginger
1/3 tsp tarragon
1/3 tsp dill seed
1/3 tsp paprika
1/3 tsp ground tumeric
1/3 tsp ground caramon
1 dash curry
1 dash dill weed
1 dash rosemary
1 dash saffron
1 dash thyme
1 bay leaf, crushed
1 cinnamon stick
1 1/2 tsp minced garlic
1 1/2 tsp salt
1 tbsp orgeano leaves
2 tbsp salad oil
Directions
In a large saucepan, heat oil until hot. Add beef cubes; brown on all
sides, remove and set aside. Add ground beef, both grinds, brown ,
stirring to crumble. Add tomato sauce, tomato paste, one cup of
water, vinegar and all the other dry ingredients listed. (Mix the
cornmeal, onions, all the spices in a bowl then add them after the
meat has been cooked). Also add the browned beef cubes, stir well,
then add the beer and stir some more until all the ingredients are
mixed well. Simmer, covered, strring occasionally, for at least 2
hours. This can be prepared early in the day and kept on low heat to
let spices blend togather. Add more water if needed. Remove cinnamon
stick before serving.
Servings: 4 servings
Arjay's Sand Springs Chili - Southern Recipe brought to you by Recipe Ideas
Categories: Chili; Southern; Steak
The History of Recipes
It is actually possible to trace the history of recipes back into history, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these early cookbooks were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a collection of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into starters, main meal and afters, a very modern way of dining. He also describes how the ancient Romans were skilled in the use of a wide range of herbs, including many that are still in use today for example bay, rue and asafoetida. As we move on, there are two recipe books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they have no connection with the spicy food that we all know today, but rather descriptions of the types of food eaten by the nobility of those days. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. These new spices and herbs was responsible for an explosion in manuscripts on cookery, most of which still exist in private collections. During the next few centuries, the wealthy families of the West competed to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes of the day. By the advent of the 20th century, recipe publications are highly popular as a result of higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Arjay's Sand Springs Chili Southern recipe.
