1 lb lean ground beef
1 garlic clove, minced
1 large onion, finely chopped
1 medium green pepper, finely chopped
4 tbsp chili powder
1 tbsp cider vinegar
1/4 tsp allspice
1/4 tsp coriander
1 tsp cumin
1/2 tsp salt
1/2 cup water
1 can 16-oz. red kidney beans with liquid
1 can 16-oz. crushed tomatoes (2 cups)
1 tabasco, to taste
Directions
Cook beef, garlic, onion, and green pepper in a skillet over med-high
heat, stirring frequently to break up meat. Cook until onion is soft
and meat has lost its pink color. Add remaining ingredients, except
Tabasco. Bring to boil. Cover and reduce heat. Add Tabasco. Simmer
for 45 mins., stirring frequently.
For thicker sauce and fuller flavor, add mesa flour. For the best
flavor, let simmer longer. Recipe can be doubled; freezes well.
Source: Ann Dunlap of Tampa, FL (TPA Trib, 2/24/94)
:: MM by Sue Woodward
Servings: 8 servings
Bandit's Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to track the history of `recipes` far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are a few tablets in the Sumerian language 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 `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, main course and dessert, something we still use today. Additionally, he recounts how the ancient Romans used a wide range of herbs, including a few that are still present in modern kitchens such as bay, rue and dill. Later, we find a couple of interesting cookery books dating from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals on the tables of the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and spices caused an explosion in manuscripts on cooking, most of which are kept safe in academic collections. During the following few hundred years, the wealthy families of Europe tried to lay on the most extravagent meals, and as a result cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, recipe books were increasing in popularity mostly as a result of increased literacy, more free time and having more disposable income. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bandit's Chili recipe.
