1/2 lb ground lean buffalo
1 or sirloin
1 cup chopped onions
1/2 cup chopped green peppers, optional
8 oz low-salt tomato sauce
14 1/2 oz low sodium beef broth (canned or dr, y substitute
6 oz low-salt tomato paste
2 tsp chili powder
1/2 tsp cumin
1 brown sugar to taste, optional
2 can dark red kidney beans
1 undrained/15 oz each
Directions
Recipe by: Governor Jim Edgar, Illinois Cook beef, onion and green
peppers over medium heat until beef is well done and onion and
peppers are soft. Strain all and run under hot water until beef loses
oily feel when touched. Add remaining ingredients and bring to a
boil. Reduce heat and simmer. Adjust seasonings to taste.JM.
*Approximate composition per serving: 105 calories. 3g fat. 0mg
cholesterol. 51mg sodium. Recipe approved by a Cardiovascular
Dietician. Governor Jim Edgar, Illinois
Servings: 1 servings
Low-Fat Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into ancient history, in truth as far as pharonic Egypt, and maybe further still. In practice though, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius created a number of scripts which described recipes prepared by the Romans. He describes how the meals were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times used a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, rue and parsley. Moving on, we have two interesting cookery books which were published in the 14th Century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is popular today, but instead accounts of the types of meals eaten by the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including basil and coriander. The introduction of these new tastes created an outbreak in publications on food, many of which are now in private cookery archives. By the advent of the 1900s, cooking publications were increasing in popularity as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Low Fat Chili recipe.
