2 1/2 lb beef brisket, 1 cubes
1 lb lean pork, ground
1 large onion, chopped fine
2 tbsp wesson oil
3 garlic cloves, minced
2 tbsp diced green chilies
8 oz tomato sauce
1 salt and pepper to taste
1 beef bouillon cube
12 oz budweiser beer
1 1/4 cup water
6 tbsp chili powder
2 1/2 tbsp ground cumin
1/8 tsp dry mustard
1/8 tsp brown sugar
1 oregano, pinch
Directions
In a large kettle or Dutch oven, brown the Beef, Pork and Onions in
hot Wesson Oil. Add Salt and Pepper to taste. Add remaining
ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is
tender and Chili is thick and bubbly. Stir occasionally.
Servings: 4 servings
1981 Winning Recipe Chili - Mexican Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Mexican
The History of Recipes
Historians have traced the existance of recipes far back into ancient history, at least as far as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these early records were just primitive pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few 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 having made anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used a good variety of herbs, including some familiar names for example bay, rue and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy lands, including spices such as rosemary and coriander. These new spices and herbs was responsible for an outbreak in books on cookery, some of which are now in private collections. Over the following few hundred years, the rich and powerful families of the West competed with each other to serve up the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down the recipes of their peers. By the arrival of the 20th century, cookery books are in high demand, mostly as a result of better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this 1981 Winning Recipe Chili Mexican recipe.
