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
Academics have traced the existance of recipes back into distant history, in fact as far as the early Egyptians, and maybe further still. In practice though, these, early cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and dessert, a style of dining still practiced today. Aspicius describes how the Roman chefs used a wide range of aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new tastes was responsible for an outbreak in recipe publications, many of which are kept safe in private collections. By the arrival of the 20th century, recipe books were starting to become popular mostly due to more people being able to read, people having more spare time and being a little richer. Like it or not, the introduction of television brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Another Chili Recipe recipe.
