1 red beans
1 kidney beans
1 tomato crushed
1 tomato, diced
2 lb celery, sliced
3 lb onion, medium dice
1 1/2 lb green pepper, diced
10 lb beef, ground
1 green chilies, diced
1 cup jalpeno, canned, sliced
1/2 cup parsley flakes
1 cup chili powder
3 tbsp garlic chopped
3 tbsp oregano
4 tbsp cumin, ground
1 tbsp red pepper, ground
1 tbsp salt
2 tbsp black pepper
1 tbsp white pepper
Directions
Combine red beans, kidney beans, diced tomato, crushed tomato, green
chilies, in large pot
(DO NOT DRAIN CANS). Add jalpeno, chili powder, chopped garlic,
parsley flakes, oregano, cumin. Brown the beef and add to the
beans. Brown the onions and celery in grease from the meat then add
them to the rest. Add the salt, black pepper, white pepper, red
pepper. This is a thick chili.
Simmer for 2 - 4 hours. Serve or refrigerate. This chili will age
well. created 3-19-1998
Servings: 4 gallons
Arizona Forest Fire Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Recipes as an idea can be found back into ancient history, at least as far back into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient cook books were just very basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius created some documents describing recipes prepared by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, entrees and afters, something we still use today. This early Roman chef describes how the cooks of his times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like bay, mint and dill. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused a surge in manuscripts on cookery, most of which still exist in private collections. Over the succeeding few centuries, the rich families of the West competed with each other to offer the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. The TV revolution brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Arizona Forest Fire Chili recipe.
