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
Recipes as a concept can be found back into ancient history, in fact as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of stone tablets in Sumerian which describe 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 those who drank it feel blissful. As our culinary historical trip moves to more modern times we have a couple of interesting books which were published in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of food cooked for the nobility of the time. Over the next few centuries, the rich families of Europe competed with each other to serve up the most extravagent meals, and because of this the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, recipe books were in great demand, as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Low Fat Chili recipe.
