1 cup tvp, rehydrated
8 to 16 oz of tempeh, chopped
8 to 16 oz of tofu, crumbled
1 to 2 cans pinto beans,
1 rinsed
1 to 2 cans kidney beans,
1 rinsed
1 to 2 cans white beans,
1 rinsed
1 any other bean you like
2 to 4 large onions, chopped
10 or more cloves garlic,
1 chopped
2 to 4 green peppers, chopped
1 or more hot peppers of your
1 choice (jalepeno,
1 serrano, ..), minced
2 to 4 15 oz cans crushed
1 tomatoes
6 to 12 oz tomato paste
1/2 to 1 lb mushrooms, coursly
1 chopped
1 tsp ground cayenne pepper
2 tbsp chili powder
2 tbsp worcestershire sauce
2 tbsp vinegar
1 bay leaf
1 tsp cinnamon
1/2 tsp allspice
1 tbsp cumin
Directions
Saute the onion, peppers, hot peppers, and garlic until the onions are
translucent. Add all other ingrediants and simmer a minimum of 30
minutes (about how long corn bread takes to cook ;-). Add water if
chili is too thick. Adjust seasonings during cooking to taste.
That's it! Last night's batch had TVP, 1 can pinto beans, 2 cans
kidney beans, 1 can black eye peas, so I used double the spices and
the higher amounts of the rest of the ingrediants. Very tasty last
night and of course even better today for lunch.
Posted by Cynthia Grall
[Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Another Chili Recipe Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We can follow the history of written recipes back into antiquity, certainly as far back as the early Egyptians, and maybe even further. In practice though, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to experts is a series of ancient tablets in Sumerian which show the preparation 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. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into starters, main meal and afters, a style of dining still practiced today. He also recounts how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Later, there are a couple of interesting recipe books dating from the 1300s - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is popular today, but rather accounts of the types of food cooked for the rich people of that time. Later on in the 1400s, the Crusaders brought back many spices and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas led to an eruption in manuscripts on food, many of which still exist in private libraries. For the decades that followed, the powerful families of Europe competed with each other to serve the most exotic banquets, and consequentially chefs and their recipes became highly prized. However, it was during the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes of the day. By the time we get to the 20th century, recipe publications were in high demand, mostly due to better eduction, increased leisure time and disposable income. The arrival of television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Another Chili Recipe recipe.
