CHUCK OZBURN HBWK07A
3 lb cubed sirloin, london broil
1 tri-tip
4 tbsp wesson oil
6 oz sausage
1 14 1/2oz can beef broth
1 8oz can hunt's tomato sauce
1 6oz can snap-e-tom
1 12oz can budweiser
11 tbsp gebhardt chili powder
1 tsp garlic powder
1 tbsp onion powder
2 tsp tabasco pepper sauce
1 tbsp cumin
1 salt to taste
Directions
Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage
until done and drainwell; put beef, sausage and 1/2 can of beef broth
in your favorite chili pot and bring to a slow simmer; add tomato
sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6
ounces), 6 tablespoons of chili powder, garlic powder, onion powder
and 1 teaspoon of Tabasco peppersauce; simmer slowly for about 1 hour
and 30 minutes, or until meat is tender; add remaining 5 tablespoons
of chili powder, 1 teaspoon of Tabasco pepper sauce and cumin; simmer
for 30 minutes; salt to taste. Ed Pierczynski, M.D. Carson City,
Nevada
Servings: 1 servings
1992 Ics World Championship Bowl Of Red - D Recipe brought to you by Recipe Ideas
Categories: Chili; Pork
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into antiquity, at least as far back as ancient Egypt, and maybe even further. In practice though, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Moving our culinary historical trip onwards, there are two recipe books which date from the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is popular today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that period. Later on, in the 15th century, the Crusaders brought back many spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new culinary innovations led to an increase in manuscripts on food, many of which are kept safe in private collections. Over the next few hundred years, the powerful families of Europe competed to serve up the most exotic meals, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were in great demand, mostly due to higher levels of literacy, increased leisure time and having more disposable income. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this 1992 Ics World Championship Bowl Of Red D recipe.
