3 tomatoes,med
1 onion,burmuda,lg,fine chop
1/4 tsp oregano,dried,pref. mexican
2 tsp paprika
5 garlic cloves,lg,fine chop
4 lb beef shank,coarse grind
1 tbsp lard,butter,or bacon dripins
4 scallions,in bunches,chopped
5 bell pepper(s)
5 serrano chiles,fresh
1 lb chorizo sausage or
1 lb sausage,hot,non-italian
4 garlic cloves,med,fine chop
2 tsp salt
4 tbsp red chile,hot,ground
4 tbsp red chile,mild,ground
3 tbsp cumin seeds
1 beer
1 water
Directions
1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture
into a large heavy pot and add the beef.
2. Melt the lard, butter, or bacon drippings in a heavy skillet over
medium heat. Add the scallions, bell peppers, serrano chiles,
sausage, and the remaining garlic, and cook until the onions are
translucent and the sausage is browned.
3. Place the cumin seeds in a 300' oven for a few minutes until
lightly browned. Remove seeds from the oven and crush them with a
mallet. Stir the vegetables into the beef and tomato mixture. Add the
salt ground chile, cumin, and enough water or beer to cover. Bring to
a boil over medium-high heat, then lower the heat and simmer,
uncovered for 4 to 6 hours. Taste and adjust seasonings.
Servings: 12 servings
Authentic Texas Border Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is actually possible to trace the history of written recipes far back into ancient history, certainly as far back into history as ancient Egypt, and maybe even further. In practice though, these, ancient records were just very basic hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he recounts how the early Romans were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new tastes created a surge in recipe publications, some of which are kept safe in academic collections. The revolution that is television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Authentic Texas Border Chili recipe.
