3 lb ground beef
1 lb ground pork
1/2 tbsp bacon fat or
5 precooked strips of bacon
1 crushed
1/16 cup sugar
1/8 cup dark brown sugar
1 tbsp beef soup base
1/2 tsp instant coffee or real coffee
1 cup chopped celery
1 tsp thyme
2 tsp salt
1 tsp cummin seed
1 tsp garlic, powder or minced
1 tbsp cocoa
2 bay leaves
1 tsp cilantro
1/2 tbsp mexican oregano
1 tsp tabasco or
1 tsp cayenne pepper (+/-to taste)
3/8 cup chili blend
2 tbsp paprika
1 can v-8 juice, (48 oz. ea)
1 cup chopped onion
1/2 cup green and red peppers,
1 chopped
1 can stewed tomatoes (16 oz. ea)
Directions
Brown pork and beef, and drain very well. Add all ingredients to large
crock pot and cover. Cook on high for 4 - 6 hours or low for 8 - 12
hours. The longer it cooks, the thicker it gets. Cubed roast or steak
may be substitiuted for the ground meat. NOTE: This can be cooked on
top of the stove. Brown pork and beef, then cook onions until they
become limp. Add all of the other ingredients first. Cook and mix for
5 minutes add meat last Cover and cook on low for at least 4 hours.
Stir every 10 to 15 minutes. Last served on 6/19/93. Today I'm making
this to take to Sarah's 4th of July party. 7/02/93
Servings: 4 servings
Mike's Texas Chili - Southern Style Recipe brought to you by Recipe Ideas
Categories: Chili; Southern
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into distant history, in fact as far into history as the ancient Egyptians, and maybe even further. However, in the main part, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the meals were split into starters, main meal and dessert, something we still use today. He also recounts how the chefs of Roman times used many different herbs, including some familiar names for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as basil and rosemary. These new herbs and spices was responsible for an explosion in publications on food, many of which still exist in private libraries. During the following few centuries, the powerful and rich strove to serve up the most exotic banquets, and consequentially chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down recipes common in their social group. By the advent of the 1900s, cookbooks are greatly in demand mostly due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Mike's Texas Chili Southern Style recipe.
