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
It is possible to track the history of written recipes back into history, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient recipes were just very simple pictorial instructions for preparing food.
In fact, the most ancient recipe in existence, according to experts is a series of tablets in the Sumerian language 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 making those who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman chefs made use of many spices and herbs, including some familiar names such as thyme, mint and parsley. Later, there are a couple of books which were published in the 1300s - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is served today, but instead recipes for the types of meals on the tables of the nobility of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an outbreak in recipe books, the majority of which are kept safe in private collections. For the decades that followed, the wealthy families of the West strove to serve the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Even so, it wasn`t until the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking books were greatly in demand mostly as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Chernobyl Chili recipe.
