1981 world championship butterfield stag, eline chi
4 medium onions, minced
1/4 cup oil
2 lb ground pork
1 can (15oz) tomato sauce
1 tbsp cumin
1 tsp oregano
1 oz tequila
2 jar
10 lb beef brisket, finely chopped
1 1/2 cloves garlic, minced
7 oz can whole green chiles, minced
1 lb whole tomatoes, finely chopped
1 tsp salt
1 tbsp dry mustard
1 can beer (3oz) chili powder
Directions
Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer,
chili powder and bouillon cubes. Bring to boil, then reduce heat and
simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min
before serving. Serves 25 From: Pat Stockett Date: Tue, 10-0
Servings: 1 servings
Butterfield Stage Line Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Recipes as an idea can be found back into distant history, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian describing the making 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 blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and dessert, a very modern way of dining. He also tells us how the cooks of Roman times made use of a good variety of spices, including some familiar names such as thyme, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new herbs and spices was responsible for an eruption in recipe publications, the majority of which still exist in private libraries. When we get to the 20th century, recipe publications are in great demand, mostly as a result of higher levels of literacy, people having increased free time and being a little richer. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Butterfield Stage Line Chili recipe.
