4 medium onions, minced
10 lb lean beef brisket, finely ch
1/4 cup oil
1 1/2 cloves garlic, minced
2 lb ground pork
7 oz whole green chiles, minced
15 oz tomato sauce
1 lb whole tomatoes, finely chopp
1 tbsp cumin
1 tsp salt
1 tsp oregano
1 tbsp dry mustard
1 oz tequila
1 can beer
3 oz chili powder
2 beef bouillon cubes
Directions
Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer,
chili powder and bouillon cubes. Bring to boil then reduce heat and
simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min
before serving.
Servings: 25 servings
1981 World Champ Butterfield Stageline Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Pork
The History of Recipes
It is quite possible to track the history of recipes far back into the distant past, in fact as far back as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, early recipes were just primitive hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language describing 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 drinkers feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the chefs of Roman times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new culinary innovations caused a torrent in recipe publications, many of which still exist in academic collections. For the centuries that followed, the rich and powerful families of Europe strove to offer the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery publications are greatly in demand mostly as a result of higher levels of literacy, people having increased free time and having more money. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this 1981 World Champ Butterfield Stageline Chili recipe.
