1 kitchen
5 lb ground beef, lean
5 large onion, chopped
40 oz tomato puree, can
15 oz tomato paste, can
30 oz kidney beans, rinsed & drain
2 1/2 qt water, or more
10 tbsp chili powder
2 1/2 garlic, to taste
1 oregano
Directions
SAUTE THE ONION in a non-stick pan, or in a little butter until
tender. If you want the chili hot, saute with the chili powder. When
the onions are limp, add the beef, and brown, breaking up with a
spoon. (Drain if you like). Add puree, paste, chili powder if you
didn't brown it, beans, and 16 oz. water. And salt & pepper if you
like it. Cover and simmer over low heat for 2 hrs., stirring
occasionally.
Add more water if it gets too thick. Good served over mashed
potatoes. You may need more water, depending on the cooking
temperature. And you can adjust the amount of chili powder to taste.
And you can add spices of your choice. This is an easy dish for
camping.
Servings: 20 servings
My Easy Chili Recipe brought to you by Recipe Ideas
Categories: Camping; Chili; Easy
The History of Recipes
It is possible to trace the history of meal recipes back into history, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, old recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Much later, in Roman times a roman called Apicius assembled a few documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes created an explosion in books on cooking, some of which still exist in academic collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent meals, and as a consequence, chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications were starting to become popular mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. The TV revolution brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on our site. |
We hope you enjoy this My Easy Chili recipe.
