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
We are able to trace the history of `recipes` way back into the far past, at least as far as early Egypt, and potentially, even further back. Interesting though that is, sadly, these early cookbooks were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into Roman times around 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main course and desserts, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times made use of many different herbs and spices, including some that we all recognise like bay, mint and asafoetida. During the following few centuries, the rich and powerful families of Wesstern Europe competed to serve the most exotic banquets, and because of this cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery books were highly popular mostly due to higher levels of literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Arjay's Sand Springs Chili Southern recipe.
