1 burge
3 lb boneless chuck -- cubed
2 tbsp vegetable oil
3 garlic cloves -- chopped
2 tsp cumin
3 tbsp flour
1 tbsp oregano
2 beef broth cans salt pepper
4 tbsp chili powder -- or to taste
Directions
Heat oil in a 4 qt. pot, add beef, stirring frequently until meat
loses color - DO NOT brown! Lower heat, stir in garlic, chili
mixture, stirring until beef is evenly coated. Crumble oregano over
meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add
salt & pepper, bring to a boil, stirring occasionally. Reduce heat;
simmer partially covered over low heat for 1 1/2 hours, stirring
occasionally. Add remaining broth, cook 30 minutes more. Cool
thoroughly. Cover & refrigerate overnight. Reheat chili very gently.
Source: Chili-Lovers' Cookbook
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 8 servings
Ann's Texas Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these ancient cookbooks were just basic pictorial recipes for food preparation.
Interestingly, the oldest recipe found, according to food historians are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the Roman cooks were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the East, including spices like rosemary and coriander. These new foods and tastes prompted a surge in books on cookery, some of which are kept safe in private collections. During the next few hundred years, the powerful and rich houses competed with each other to lay on the most extravagent meals, and as a result the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books are in high demand, as a result of increased literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of TV gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Ann's Texas Chili recipe.
