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
Written cooking instructions as a concept can be observed back into the far past, at least as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, in the main part, these old cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a series of ancient tablets in the Sumerian language describing 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 `wonderful`. Much later, in Roman times a roman called Apicius compiled some scripts describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into starters, main course and desserts, a very modern way of dining. Aspicius also recounts how the early Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens like bay, rue and parsley. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to serve the most exotic meals, and as a consequence, the best chefs and their recipes became highly prized. Even so, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording recipes to help cooks of their time. When we get to the twentieth century, cookery books were in high demand, mostly as a result of more people being able to read, people having increased free time and disposable income. The TV revolution gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this My Easy Chili recipe.
