1 can dark red kidney beans,drain
1 can black beans, drained
1 can garbonzo beans, drained
1 can stewed tomatoes, drained
1 cut in smaller pieces
2 can (15 oz) tomato sauce
1 (you may want to add)
1 green pepper, chopped
1 medium white onion, chopped
1 can beer (optional)
1 handful jalapenos, sliced
1 chili powder
1 1-1/2
1 1/2 tbsp cumin
3/4 cup prepared tvp(about 3/8c dry)
Directions
Place all ingredients, except beer, in a large kettle
and mix well. Add beer, little by little, as chili
comes to a boil. Reduce hear and continue cooking for
20-25 minutes. (Be sure to use rest of beer during
this part of cooking and stir chili occasionally to
mix it well.)
Source: Unknown Posted by: Unknown [AOL] Hawk's
Kitchen Kollection - 1994
Servings: 1 servings
Kevin's Killer Vegetarian Chili With Jalapeno Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican; Vegetable; Vegetarian
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the distant past, in fact as far as the ancient Egyptians, and maybe further still. In practice though, generally, these ancient records were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in Sumerian which show 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 tried it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of a wide range of spices, including some that we all recognise like thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including basil and rosemary. These new culinary innovations caused an explosion in manuscripts on food, most of which are now in private collections. During the next few hundred years, the upper classes strove to lay on the most exotic banquets, and because of this the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books are starting to become popular mostly due to higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Kevin's Killer Vegetarian Chili With Jalapeno recipe.
