1 lb beef stew meat, trimmed
6 oz tomato paste
1 cup chopped onions, 2 medium oni
2 bell peppers, diced
2 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano, crushed
Directions
1. Trim the beef of all visible fat. Cut into 1/2 inch cubes.
2. Place meat in crockpot and stir in tomato paste to completely
coat meat. Add the remaining ingredients and stir to blend. DO NOT
add any additional liquid.
3. Cover and cook for 12 hours on LOW heat. When done, you can
skim the fat from surface and discard.
Preparation Time: Jo An
Servings: 4 servings
Low-Fat Healthy Chili In Crockpot Recipe brought to you by Recipe Ideas
Categories: Chili; Healthy; Stew
The History of Recipes
Historians have proved the existence of recipes far back into the far past, in truth as far as the Egyptians, and possibly even further. Interesting though that is, mostly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the preparation 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 drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into appetizers, entrees and dessert, something we still use today. Aspicius also tells us how the cooks of Roman times used many spices, including some that we all recognise such as basil, fennel and dill. As our culinary historical trip moves to more modern times we find two interesting cookery books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of food prepared for the rich and powerful of that period. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, such as basil and coriander. These new foods and tastes created a surge in manuscripts on food, most of which are now in private cookery archives. Over the next few centuries, the powerful and rich tried to lay on the best banquets, and consequentially cooks and their recipe collections were highly sought after. However, it was during the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookbooks are increasing in popularity due to better eduction, more free time and being a little richer. |
We hope you enjoy this Low Fat Healthy Chili In Crockpot recipe.
