4 lb beef, ground
3 large onions, diced
1/2 cup green pepper, diced
6 garlic cloves, pressed
2 lb tomatoes, crushed (use standard can, ned tomatoes)
1 lb tomatoes, whole, cut up (canned or, fresh)
6 oz tomato paste
2 1/2 lb kidney beans (light red), not drain, ed (3 standard-s
2 tbsp brown sugar
3 tbsp sugar, white
4 tbsp chili powder
2 tsp msg (monosodium glutamate)
2 tsp red pepper (cayenne), crushed
1 tsp black pepper, ground
1 tsp salt
3 tbsp bacon grease
1 water or beer, as needed
1 garlic powder, as needed
Directions
In a large microwave container, brown meat, onions, green pepper and
garlic for 15 minutes on full power. Drain off and reserve a cup or
two of liquid. Break up any remaining large chunks of meat.
Add remaining ingredients except tomato paste and cook on full power
for 30 minutes covered. Stir and taste. Cook for 1 hour at 70
percent power, uncovered. Stir and taste at half hour intervals. Add
water as necessary.
Add tomato paste and reserved meat liquid. Cook 30 minutes at 60
percent power, uncovered. Stir and taste. The chili is done and can
be served directly or decanted into a crock pot to simmer.
Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot
chili oil, red pepper flakes and hot dogs with rolls. Your guests can
microwave their own hot dogs and top them with chili and cheese!!!
NOTES:
* High-energy microwave chili -- Microwaves and chili make a superb
match, especially for lazy chili lovers like me. This version is for
a mixed crowd. True chili fiends should see the notes at the end.
Yield: Serves 8-12.
* For true CHERNOBYL-Class 20 megaton SS-19 chili, double the pepper,
chili powder and MSG and add 30 minutes to the cooking. Serve with
Pepski.
* People who are worried about MSG, bacon grease or radiation should
not be eating chili in the first place.
* Yes, it will make an incredible mess in your microwave oven.
* The most likely things you will need to add at the testing points
are salt, sugar, and maybe garlic powder.
* The chili will thicken up in the microwave so be sure to add enough
water to keep it soupy until the last phase.
: Difficulty: easy.
: Time: 10 minutes preparation, 2-3 hours in microwave.
: Precision: approximate measurement OK.
: Jim Houser (JABBA)
: Johns Hopkins University, Baltimore, Maryland, USA
: ins_ajbh@jhunix.bitnet
: Copyright (C) 1986 USENET Community Trust
Servings: 8 servings
Chernobyl-Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Academics have tracked the existance of recipes back into antiquity, at least as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were split into appetizers, entrees and dessert, a very modern way of dining. He also informs us how the early Romans used a good variety of herbs and spices, including a few you will know like thyme, fennel and dill. Moving our culinary historical trip onwards, there were some recipe books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that we all know today, but instead recipes for the types of food served to the upper classes of those days. In the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices created a surge in recipe publications, the majority of which are now in private libraries. Over the next few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cookery publications were in great demand, mostly as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Chernobyl Chili recipe.
