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Directions
: vegetable cooking spray
3 1/2 c chopped onion -- divided
1 c chopped green bell pepper
2 cloves garlic -- minced
1 lb ground round
2 ts ground cinnamon
2 ts paprika
1 ts chili powder
1 ts ground cumin
1/2 ts ground allspice
1/2 ts dried whole marjoram
1/4 ts ground nutmeg
1 stick cinnamon -- (3-inch)
3/4 ts salt
1/4 ts pepper
2 cn no-salt-added whole tomatoes
: & liquid -- 14-1/2-ounce
: -chopped
4 1/2 c hot cooked spaghetti
3/4 c low calorie cheddar cheese
3 ounces
36 oyster crackers
This unusual way to serve chili--over spaghetti--is a solid-gold
tradition in the Queen City. Coat a large Dutch oven with cooking
spray; place over medium-high heat until hot. Add 2 cups onion and
next 3 ingredients; cook until meat is browned, stirr To serve,
arrange spaghetti on individual serving plates. Spoon chili over
spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with
crackers. Yi
Recipe By : Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62
From: Date:
Servings: 6 servings
4-Way Cincinnati Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the distant past, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of stone 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 having made drinkers feel wonderful. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into starters, main course and afters, a very modern way of dining. Aspicius describes how the cooks of his times were skilled in the use of many different spices, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Moving on, there are some interesting books which date from the 1300s ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are not about the spicy food that we all know today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of the period. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices such as basil and coriander. These new spices and herbs was responsible for an increase in cookery books, the majority of which are kept safe in private cookery archives. During the following few centuries, the powerful families of the West strove to offer the most exotic banquets, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording the recipes of their peers. By the advent of the 20th century, recipe publications were starting to become popular mostly as a result of increased literacy, people having more free time and being a little richer. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this 4 Way Cincinnati Chili recipe.
