3 lb boneless venison
1 or elk, moose or beef
1 chuck roast
1 tbsp cooking oil
2 medium onions, chopped
1 medium green pepper, chopped
2 cl garlic, minced
1/4 tsp crushed red pepper flakes
4 can diced tomatoes, undrained - 4 1/2 oz each
1 cup water
12 oz tomato paste
1 tbsp sugar
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp pepper
Directions
Recipe by: TASTE OF HOME - FEB/MARCH 1996
Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil;
remove with a slotted spoon and set aside. In the same pan, saut
onions, green pepper, garlic and red pepper flakes until vegetables
are tender. Return meat to pan. Add remaining ingredients; bring to a
boil. Reduce heat; cover and simmer for 3 hours or until the meat is
tender.
Servings: 10 servings
Bachelor Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into distant history, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and desserts, a style of dining still practiced today. This early Roman chef describes how the ancient chefs were skilled in the use of many aromatic flavors, including many that are still in use today such as bay, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices like parsley and basil. The introduction of these new foods and spices was responsible for a torrent in recipe books, many of which are now in private libraries. During the next few hundred years, the upper-class families of the West competed with each other to serve the most extravagent banquests, and consequentially the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording popular recipes of the day. By the time we get to the twentieth century, cookery publications were in high demand, as a result of better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Bachelor Chili recipe.
