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
Food historians have proved the existence of recipes back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these old cookbooks were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing 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 `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and desserts, something we still use today. Aspicius also recounts how the ancient Romans made use of many herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. For the decades that followed, the wealthy families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections became highly prized. Even so, it was during the 1800s that cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes of the day. By the time we get to the 20th century, recipe publications are increasing in popularity due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Bandit's Chili recipe.
