1 wilson bwvb02b
1/2 lb ground beef
1 small onion -- chopped
1 small green pepper -- chopped
1 medium clove garlic -- crushed
1 tbsp chili seasoning
1 can (16 oz) tomatoes -- crushed
1 tbsp tomato paste
1/8 tsp ground red pepper
1 package (16 oz) frankfurters (8)
8 frankfurter rolls
1/2 cup (2 oz.) extra sharp cheddar
1 cheese, shredded
Directions
In large skillet, over medium-high heat, saute beef 3 minutes, or
until browned. Add onion, green pepper, garlic and chili seasoning;
cook, stirring, 3 minutes longer. Stir in tomatoes and their juice,
tomato paste, ground red pepper and 1 teaspoon salt; bring to
boiling. Reduce heat; simmer, uncovered, 10 minutes.
Prepare barbecue grill. With knife, score frankfurter crosswise
about one third through. Grill, 6 inches from heat and turning
occasionally, 5 minutes. Place rolls or grill to toast lightly.
Place frankfurters in rolls. Spoon some chili onto each frankfurter;
sprinkle each with cheese. If desired, serve with potato chips.
Makes 4 servings.
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 4 servings
All-American Chili Dog Recipe brought to you by Recipe Ideas
Categories: Chili; Meat
The History of Recipes
We are able to track the history of meal recipes far back into the distant past, at least as far into history as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts are some stone tablets in ancient Sumerian which recount 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 anyone who tried it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and afters, a very modern way of dining. Aspicius tells us how the ancient chefs were skilled in the use of many herbs, including many that are still in use today for example bay, fennel and parsley. As we move on, we find some recipe books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are not about the curry that we all know today, but instead recipes for the types of meals eaten by the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on food, most of which are kept safe in private libraries. During the following few hundred years, the families of Europe competed to offer the most exotic banquets, and as a result the best chefs and their collection of recipes became highly prized. Even so, it was during the 1800s that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are increasing in popularity mostly due to more people being able to read, more free time and disposable income. |
We hope you enjoy this All American Chili Dog recipe.
