1 onion, chopped
1 bell pepper, chopped
3 tbsp vegetable oil
2 3 cloves garlic, minced
1 lb ground beef chuck
1 lb ground pork
3 4 tbsp. chili powder
1 tbsp ground cumin
1 (28 oz.) can tomatoes, chopped, wit, h juice
1 cup canned beef broth
1 bay leaf
3/4 tsp cayenne
1 tsp tabasco
1/2 tsp oregano
1/2 tsp salt
1/4 tsp freshly ground pepper
1 oz grated semi-sweet chocolate pinch o, f cinnamon haystac
1 bag fritos
1 chopped mild onion
1 chopped green, red or yellow bell p, epper
1 chopped ripe tomato
1 chopped cabbage or lettuce
1 chopped canned jalapenos
1 scallions
1 grated sharp cheddar cheese
1 sliced black or green olives
1 sour cream
Directions
In a kettle cook the onion and bell pepper until softened, about 4
minutes. Add the garlic and cook another minute. In a large skillet
brown the meat over high heat and transfer when done to the kettle.
Add chili powder and cumin and cook the mixture, stirring, for about
a minute. Add tomatoes, broth, bay leaf, cayenne, Tabasco, oregano,
salt and pepper and bring to a boil. Lower heat and allow to simmer
slowly for 2 hours. Or, put chili into slow cooker for several hours.
Stir in the chocolate and cinnamon and adjust seasonings. Place bowls
of each of the above accompaniments on the table so diners can
prepare their own Haystacks. A layer of Fritos is placed on the plate
or bowl first; then some chili, and whichever accompaniments appeal
to the diner. May be topped with sour cream. From: Mary Riemerman
Date: Wed, 03-0
Servings: 1 servings
Billerica Haystacks Recipe brought to you by Recipe Ideas
Categories: Slow Cooker
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into antiquity, in truth as far back into history as ancient Egypt, and maybe further still. However, these, ancient cookbooks were just simple pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which recount 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 those who drank it feel blissful. During Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times used many different herbs, including many that are still in use today for example bay, mint and dill. Closer to modern times, there are a couple of recipe books from the 1300s : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is served today, but rather descriptions of the types of food eaten by the rich people of the time. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in manuscripts on cooking, the majority of which still exist in private collections. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve up the best banquets, and because of this chefs and their collection of recipes were highly sought after. However, it was during the 1800s that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes of the day. By the arrival of the 1900s, recipe publications were highly popular due to higher levels of literacy, increased leisure time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Billerica Haystacks recipe.
