CHUCK OZBURN HBWK07A
3 lb cubed top round
2 medium onions, grated
2 large garlic cloves, minced
2 can (10 oz) chicken broth
1 can (6 oz) hunt's tomato paste
7 tbsp gebhardt chili powder
2 tbsp ground cumin
2 tsp tabasco pepper sauce
1 cup water
Directions
Recipe by: HBWK07A Chuck Ozburn
Saute beef in skillet and put in your favorite chili pot; simmer,
covered, with onion, garlic, water and broth for 1 hour and 30
minutes; add tomato paste, chili powder, cumin and Tabasco pepper
sauce; stir and let cook on low for about another hour; add HOT water
as needed; after three hours from when you started, serve with
another dash of Tabasco pepper sauce to taste.
Tarantula Jack Montana State Champion
Servings: 1 servings
1989 Ics World Championship Bowl Of Red - A Recipe brought to you by Recipe Ideas
Categories: Chili; Pork
The History of Recipes
Written cooking instructions as an idea can be tracked far back into ancient history, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these ancient recipes were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics is a series of stone tablets in the Sumerian language 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 making people feel `blissful`. Continuing our culinary historical journey, there were a couple of cookery books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is popular today, but rather descriptions of the types of food on the tables of the upper classes. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like basil and rosemary. The introduction of these new tastes prompted a torrent in books on cookery, many of which are kept safe in private libraries. During the following few hundred years, the powerful and rich strove to serve the most exotic banquets, and as a result the best chefs and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookbooks are starting to become popular due to increased literacy, people having increased leisure time and disposable income. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this 1989 Ics World Championship Bowl Of Red A recipe.
