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
It is actually possible to track the history of recipes far back into the far past, in truth as far back as early Egypt, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts are some ancient tablets in the Sumerian language 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 those who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius created a number of documents which described recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. He also tells us how the ancient chefs were skilled in the use of many different spices and herbs, including many that are still in use today like bay, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, such as basil and rosemary. These new foods and tastes caused a torrent in recipe manuscripts, most of which still exist in private cookery archives. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Backdoor Chili recipe.
