1 lb lean beef cubed steaks
2 tsp vegetable oil
4 1/2 tsp spicy seasoning mix* (divided)
1 medium onion, chopped
28 oz canned plum tomatoes (undrained)
2 cup frozen whole kernel corn
SPICY SEASONING MIX
3 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
3/4 tsp dried oregano leaves
1/2 tsp ground red pepper
Directions
Preparation time: 30 Minutes
Combine all ingredients. Store, covered in airtight container. Shake
before using.
1. Heat oil in deep large skillet over medium heat 5 minutes.
2. Meanwhile cut each beef steak lengthwise into 1-inch wide strips;
cut crosswise in 1 inch pieces. Sprinkle beef with 2 teaspoons spicy
seasoning.
3. Stir-fry- beef and onion 2 to 3 minutes. 4.Season with salt, if
desired. 5.Add tomatoes (break up with back of spoon), corn and
remaining 2 1/2 teaspoons spicy seasoning. 6.Bring to a boil; reduce
heat to medium-low and simmer, uncovered, 18 to 20 minutes.
Serving suggestion: Tortilla chips and melon wedges
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Beef Chili Recipe brought to you by Recipe Ideas
Categories: Beef; Chili; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into the distant past, in truth as far back into recorded history as early Egypt, and maybe further still. However, these, ancient cook books were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language describing 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 drinkers feel exhilarated and blissful. Much later, in Roman times a man called Apicius assembled some documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. Aspicius describes how the ancient Romans used many aromatic flavours, including some that we all recognise such as bay, rue and parsley. Continuing our culinary historical journey, there are a couple of interesting cookery books which were published in the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that we all know today, but instead descriptions of the types of food on the menus of the rich and wealthy people of those days. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including basil and coriander. The introduction of these new foods and spices led to a torrent in books on cookery, the majority of which are kept safe in private collections. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Beef Chili recipe.
