1 lb hamburger meat (lean)
3 large jalapenos
1 = seeded and chopped
1/2 lb hot sausage
1/2 lb stew meat
1 cup chopped onion
3/4 cup chopped bell pepper
2/3 cup chopped celery
1 can new orleans kidney beans
3 tbsp chili powder
1 tsp salt
3 large garlic cloves, minced
1 cup french onion soup
1 can chopped green chilies
1 can tomatoes
2 can tomato sauce
1/2 tsp sugar
1 tbsp cayenne
1 tsp oregano
2 tbsp jalapeno juice
1/4 tsp garlic powder
3/4 tsp tabasco sauce
1/2 tsp cumin
1/2 tsp onion powder
Directions
Marinate stew meat with jalapeno juice, onion powder and garlic
powder. Refrigerate 24 hours. Brown hamburger meat with onion and
garlic and bell pepper and cumin. Brown sausage; remove brown stew
meat. Mix all meat. Add soup, tomato sauce, tomatoes and beans
(drained). Add jalapenos, chili powder, cayenne, oregano, celery and
chili peppers, salt, sugar, Tabasco. Cook at medium heat 2 hours.
Servings: 1 servings
Mexican Red Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
Recipes as an idea can be observed far back into the distant past, in fact as far into history as ancient Egypt, and maybe even further. Interesting though that is, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some 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 those who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Moving our culinary historical trip onwards, there were some interesting books which date from the 1300s - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that is popular today, but rather recipes for the types of meals prepared by the cooks of the nobility of that period. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in publications on food, many of which still exist in private libraries. Over the next few hundred years, the upper classes strove to offer the most exotic meals, and because of this chefs and their recipes became highly prized. However, it wasn`t until the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. When we get to the 1900s, cookery books are greatly in demand mostly due to higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Mexican Red Chili recipe.
