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
We can track the history of written recipes back into history, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. Having said that, in the main part, these ancient recipes were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were separated into starters, main meal and afters, something we still use today. He also describes how the Roman cooks were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later on, there are a couple of books dating from the fourteenth century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food on the menues of the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new foods and spices was responsible for an explosion in manuscripts on cookery, most of which are now in private libraries. For the next few years, the wealthy families of Wesstern Europe strove to lay on the most exotic banquets, and as a result the best chefs and their recipes were greatly in demand. Nevertheless, it was during the 19th century that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes to help cooks of their time. By the advent of the twentieth century, recipe publications are starting to become popular mostly due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Baked Chili recipe.
