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 feasible to track the history of written cooking instructions back into ancient history, in truth as far back into history as the Egyptians, and quite possibly further than that. However, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian which describe the baking 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 blissful. As we move into Roman times around 25BC a man called Apicius created some documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and dessert, something we still use today. He also recounts how the cooks of his times made use of many different spices, including some that we all recognise such as bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab cuisine, including parsley and basil. The introduction of these new herbs and spices created an increase in manuscripts on food, most of which still exist in private libraries. For the next few years, the rich families of Europe competed with each other to offer the most extravagent banquests, and because of this the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording recipes of the day. By the advent of the twentieth century, recipe books were in great demand, as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Mike's Daytona Chili recipe.
