3 lb ground beef
1 lb ground pork
1 lb hot italian sausage sliced 1/2 thic, k
4 tbsp onion, diced; dried
1 tbsp granulated garlic
3 tbsp olive oil
3 tsp tabasco
1 tsp garlic powder
1 tsp onion powder
1 tbsp cumin
3 tbsp chili powder
2 can stewed tomatoes
1 tbsp brown sugar
1 tsp salt
2 tsp worchestershire
1 tbsp paprika
46 oz v-8
1 can mexican beer
1/4 cup cornmeal, to thicken
Directions
Brown meat, onions, garlic in olive oil, drain. Return to pot and add
all other ingredients. Bring to a boil. Turn heat down and simmer for
about 2 1/2 hours. Mix the cornmeal and beef stock and add to pot.
Cook this the day before it is served. CROCK POT: Place all
ingredients in crock pot. Add meat and cook on high 4 hours or on low
for 8 hours. After 3 hours on high or 6 hours on low mix the
cornmeal, if needed with the beef stock and add to pot. This is the
first time I tried this chili. It was cooked in the crock pot because
Sears tried to deliver a damaged stove on 02/17/94. Chili was cooked
on 02/19/94. The Daytona 500 is on Sunday the 20th. We will have ribs
cooked in the Nesco. Linda made her potato salad and we will have
this chili. NOTE: The crock pot was to full, use less meat or less
liquid. NOTE: Chili was no good! We mixed it with dry dog food and
gave it to the dogs. The meat must be browned before it is put in the
C/P.
Servings: 6 servings
Mike's Daytona Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to track the history of recipes way back into history, certainly as far back as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts are some clay tablets in the Sumerian language describing 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 people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by the Romans. He describes how the meals of wealthy Romans were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of Roman times made use of many different herbs, including some that we all recognise like bay, fennel and parsley. Later on, we find a couple of books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is served today, but rather descriptions of the types of meals prepared for the nobility of the time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the East, such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an explosion in cookery books, the majority of which still exist in private collections. For the next few years, the powerful and rich strove to lay on the most exotic meals, and as a result cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookbooks are starting to become popular mostly due to increased literacy, people having more spare time and disposable income. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Mike's Daytona Chili recipe.
