Backdoor Chili Recipe

Ingredients

1 ****part 1****
1 to 2 tablespoons cooking oil
3 lb beef chuck tender, cut into
1 1-inch cubes
2 can (14 1/2 oz.@) beef broth
1 can (8 oz.) tomato sauce
4 dash tabasco
1 1/2 tbsp onion powder
3/4 tsp cayenne
2 tsp beef bouillon granules
1 tsp chicken bouillon granules
1 ****part 2****
3/4 tsp garlic powder
1 1/2 tbsp ground cumin
3/4 tsp white pepper
6 tbsp chili powder
1 salt to taste


Directions

Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir
in remaining ingredients of Part 1. Heat to boiling; reduce heat.
Simmer uncovered about 1 1/2 hours, adding water as needed, until
beef is tender. Stir in the ingredients of Part 2. Simmer uncovered
about 30 minutes or until desired consistancy is reached.

FROM BETTY CROCKER'S INTERNATIONAL CHILI SOCIETY 1990 $25,000 WINNER.


Servings: 8 servings

 

 

Backdoor Chili Recipe brought to you by Recipe Ideas


Categories: Chili; Dutch Oven


The History of Recipes

We can track the history of written recipes back into ancient history, at least as far into history as early Egypt, and maybe further still. However, sadly, these ancient cookbooks were just basic hieroglyphic instructions for preparing food.

In fact, the oldest recipe found, according to food historians are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful.

Progressing into Roman times around 25BC a man called Apicius created some scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef describes how the cooks of Roman times were skilled in the use of many spices and herbs, including some familiar names like basil, fennel and dill.

Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the East, including coriander, parsley, basil and rosemary. These new foods and spices created an eruption in recipe books, most of which are kept safe in private cookery archives.

For the next few years, the upper-class families of Europe competed to offer the most exotic meals, and as a result the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes to help cooks of their time.

By the advent of the twentieth century, cooking publications were in great demand, mostly as a result of increased literacy, more leisure time and having more money to spend.

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We hope you enjoy this Backdoor Chili recipe.

 


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