2 1/2 lb beef brisket, 1 cubes
1 lb lean pork, ground
1 large onion, chopped fine
2 tbsp wesson oil
3 garlic cloves, minced
2 tbsp diced green chilies
8 oz tomato sauce
1 salt and pepper to taste
1 beef bouillon cube
12 oz budweiser beer
1 1/4 cup water
6 tbsp chili powder
2 1/2 tbsp ground cumin
1/8 tsp dry mustard
1/8 tsp brown sugar
1 oregano, pinch
Directions
In a large kettle or Dutch oven, brown the Beef, Pork and Onions in
hot Wesson Oil. Add Salt and Pepper to taste. Add remaining
ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat
is tender and Chili is thick and bubbly. Stir occasionally.
Servings: 4 servings
1981 Winning Recipe Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
Written recipes as a concept can be traced far back into ancient history, in fact as far back as pharonic Egypt, and potentially, even further back. However, mostly, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a collection of clay tablets in the Sumerian language which describe 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 wonderful and blissful. Much later, in Roman times a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius also describes how the early Romans were skilled in the use of a good variety of spices and herbs, including a few you will know like thyme, mint and asafoetida. Continuing our culinary historical journey, there were some interesting books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that appears on menues today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices like coriander, parsley, and rosemary. These new herbs and spices caused an outbreak in manuscripts on cookery, some of which are kept safe in private cookery archives. When we get to the twentieth century, cookery books are greatly in demand as a result of better eduction, people having increased leisure time and having more money. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this 1981 Winning Recipe Chili recipe.
