9 new mexico peppers *
9 california red peppers*
1 lb bacon -- in fp fine
4 medium onions -- chopped
8 cloves garlic -- chopped
1 fine
1 louisiana hot sauce
1 salt & pepper
2 lb pork sausage
5 lb beef**
4 cup beef broth (fresh is best
8 oz tomato sauce
2 tbsp white vinegar
6 tbsp ground cumin
2 tbsp new mexico chili powder
1 tsp cayenne pepper
1 tbsp sugar
2 tbsp paprika
2 tbsp regular chili powder
1 tbsp msg
1 beer
Directions
*Dried **(use a real good cut like a cross rib roast and have your
butcher grind it in "chili grind" dried Rule #1 in Chili Cookoffs: If
you know beans about chili, you know chili ain't got no beans! This
recipe is a lot of work, but well worth it! Oregano Tea (bring 2 c
water to boil; add 2 T dried oregano leaves. Brew like tea; stain,
reserving liquid) Remove the stems, seeds, and veins from peppers;
add to boiling water 30 minutes. Use a knife and strip meat off
peppers, discard skins; put into food processor with enough beer to
make the consistency of tomato sauce. Divide the bacon, garlic,
onions, sausage and beef into thirds. We are going to fry up the
mixture 1/3 a time. Fry up the bacon (mostly for grease) until just
about crisp. Add garlic, and after 30 seconds, add onions, hot sauce
to taste, salt and pepper. When the onions are translucent, add the
sausage. When about half cooked, add beef. When the mixture is about
medium, drain the grease and refry until well done (this sears the
meat and keeps the flavor in). When done, put into pot. Repeat for
next 1/3 and last 1/3. Stir in the pepper paste (from above), broth,
and tomato sauce. Take your time--over low heat. Then add the
remaining ingredients, one at a time, slowly. Add enough beer to keep
the consistency to your liking. Now adjust the spices like a real
expert! Cook over low heat 2+ hours, and you'll have one fine bowl of
red! Enjoy! Mike FROM: MIKE CROUCH (NNBB09A)
Recipe By :
Servings: 12 servings
Big Mike's Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to trace the history of `recipes` way back into ancient history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language 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 making anyone who drank it feel `exhilarated, wonderful and blissful`. Later, we have a couple of books from the fourteenth century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is served today, but rather accounts of the types of food on the menues of the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new foods and tastes was responsible for an eruption in manuscripts on cookery, the majority of which are now in private cookery archives. During the following few hundred years, the rich families of Europe strove to serve the best banquets, and consequentially the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes that were common in the better off homes of the day. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Big Mike's Chili recipe.
