3 tbsp suet
2 lb ground beef
1/3 cup green pepper, cut in strips
1 cup chopped onion
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1/2 tsp msg (may omit)
1 bay leaf
10 garlic, chopped
16 oz cn kidney beans
2 cup tomatoes, chopped ----topping-----
1/3 cup flour
2 tsp sugar
1/2 tsp baking powder
3/4 cup yellow cornmeal
1 egg, beaten
1/3 cup buttermilk
Directions
Melt suet in large, heavy pot. Add meat, peppers, onions, chili
powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture
until peppers and onions are tender. Add beans, cover and simmer for
1 hour. Stir occasionally. Preheat oven to 375F. Combine flour,
sugar, baking powder and cornmeal until well blended. In a separate
bowl, combine egg and buttermilk. Pour egg mixture into flour mixture
and beat until smooth. Let stand for 5 minutes. Pour chili filling
into 9x13-inch cake pan. Spoon topping over chili and spread to touch
sides. Bake for 30 minutes or until cornmeal crust turns golden.
Servings: 4 servings
Baked Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to trace the history of written recipes way back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe even further. In practice though, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some stone tablets in Sumerian which show 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 anyone who drank it feel exhilarated and blissful. As we move on, there were a couple of books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of meals enjoyed by the nobility of the period. During the following few hundred years, the upper-class families of Wesstern Europe strove to serve the most exotic meals, and because of this chefs and their recipe collections became highly prized. However, it was during the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery publications were starting to become popular mostly as a result of higher levels of literacy, leisure time and disposable income. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Baked Chili recipe.
