4 medium onions, minced
10 lb lean beef brisket, fine chop
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, fine chop
1 tbsp cumin
1 tsp salt
1 tsp oregano
1 tbsp dry mustard
1 oz tequila
1 can beer
6 oz chili powder, (2 jars)
2 beef bouillon cubes
Directions
Brown onions and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, alt, 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 minutes before serving.
Servings: 25 servings
1981 World Champion Butterfield Stageline Chi Recipe brought to you by Recipe Ideas
Categories: Pork
The History of Recipes
We can follow the history of written recipes far back into distant history, at least as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are some stone tablets in Sumerian which recount 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 those who drank it feel blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and tastes created an increase in books on cooking, some of which are kept safe in academic collections. During the next few centuries, the powerful families of the West strove to lay on the most exotic meals, and consequentially chefs and their recipes were highly sought after. However, it was during the nineteenth century the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this 1981 World Champion Butterfield Stageline Chi recipe.
