1 lb beef (tip steak) cubed
1 lb ground beef
2 med. onions, coarse chopped
2 sm. green peppers, chopped med.
1/2 cup burgundy wine
6 tbsp chili powder (mexene)
4 tbsp cumin
3 cl garlic (small)
1 tsp oregano
1 tbsp chilantro leaves
2 tbsp hot sauce (la preferida)
1 tsp sugar
2 dash salt
1 can peeled whole tomatoes with juice (1, 6 oz.)
1 can stewed tomatoes (16 oz.)
1 can tomato sauce (8 oz).
1 can chili hot beans (15 1/2 oz.) note:, beans optional!
Directions
Brown meat with 1 of the chopped onions. Drain grease. Place meat
onions, remainder of onions, green peppers, and the rest of the
ingredients into stockpot. Bring to boil. Reduce heat and simmer 1
or 2 hrs, covered. Cool 1 hr. Reaheat before serving.
Concocted by Bud Cloyd (who had nothing better to do on a particular
Sunday afternoon.)
posted on the Cooking Echo by Bud Cloyd
Servings: 10 servings
Bud's Sunday (2-21) Chilli Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to read the history of written recipes way back into distant history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these ancient cook books were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts is a series of 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 anyone who drank it feel blissful and exhilarated. Later, there were a couple of cookery books which were published in the 14th Century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is popular today, but rather descriptions of the types of meals eaten by the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new tastes caused a torrent in manuscripts on food, many of which are now in academic collections. For the decades that followed, the upper-class families of Wesstern Europe competed to serve the most extravagent meals, and because of this cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes common in their social group. By the time we get to the 1900s, cookery publications were highly popular as a result of higher levels of literacy, people having more spare time and disposable income. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bud's Sunday (2 21) Chilli recipe.
