3 lb chicken, cut up and browned
3 tbsp olive oil
4 garlic clove, sliced
3 onion, peeled and chopped
1 tsp cumin seeds, whole
2 jalapeno pepper, seeded and chopped
2 cup chili sauce, prepared
4 tomato, chopped
2 green bell pepper, seeded and chopped
1 tbsp worcestershire sauce
1 cup red wine
1 salt
Directions
Brown the chicken. Heat a large frying pan and add the oil. Saute the
garlic, onions, cumin seeds and jalapeno peppers until the onions are
clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.
This one has to be different. If it came from California it is
expected to be unusual. Try this. No avocado, but chicken and a very
mild chili sauce from a jar. It is really a great dish, although one
should not confuse it with the old-line chili cookers' product. By
Jeff Smith The Frugal Gourmet From the 12/04/1991 issue - The
Springfield Union-News Meal-Mastered by Joe Comiskey 09/12/1992
Servings: 4 servings
California Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Experts have traced the existance of recipes far back into the far past, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, these, ancient recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians are a few clay tablets in ancient 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 wonderful. During Roman times 25BC a roman called Apicius created some documents which described recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, entrees and afters, a very modern way of dining. This early Roman chef describes how the ancient chefs used a wide range of spices, including a few that are still present in modern kitchens for example basil, mint and asafoetida. Closer to modern times, we find two books which were published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that we all know today, but rather accounts of the types of food prepared for the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy land, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in manuscripts on cookery, the majority of which still exist in private libraries. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this California Chili recipe.
