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
Recipes as a concept can be tracked back into antiquity, at least as far back into history as the Egyptians, and maybe even further. In practice though, mostly, these old cook books were just simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the making 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 blissful. Much later, in Roman times a man called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks made use of many different spices, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Continuing our culinary historical journey, there are some recipe books from the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that is served today, but instead accounts of the types of meals on the menues of the rich and powerful of that time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused an eruption in books on cookery, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful families of Europe competed with each other to offer the best banquets, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes common in their social group. By the time we get to the twentieth century, cooking publications were highly popular mostly due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Mike's Texas Chili Southern Style recipe.
