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 written recipes back into ancient history, certainly as far as pharonic Egypt, and potentially, even further back. However, mostly, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of tablets in the Sumerian language 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 making those who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius created some scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times made use of many herbs and spices, including a few that will be familiar to modern cooks such as bay, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices like basil and rosemary. These new herbs and spices prompted an outbreak in recipe manuscripts, some of which are now in academic collections. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Big Mike's Chili recipe.
