3 lb tri-tip beef or sirloin tip
1 cut in small pieces
2 tsp wesson oil
1 small yellow onion
1 14 oz can beef broth
3 tbsp ground cumin
1 tsp oregano
6 cloves garlic (finely --
1 chopped)
3 tbsp gebhardt chili powder
1 tbsp new mexico mild chili --
1 powder 6 tbsp california chili --
1 powder
1 8 oz can hunts tomato sauce
1 dried new mexico chili --
1 pepper, boiled and p
3 dried california chili --
1 peppers, boiled and
1 14 oz can of chicken broth
1 tsp tabasco sauce
1 tsp brown sugar
1 lime
1 dash msg to taste
Directions
Brown meat in Wesson Oil for about an hour over medium heat. Add
onion and enough beef broth to cover meat. Bring to a boil and cook
for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to
light boil and add half of the garlic. Add half of the chili powder
and cook for 10 minutes. Add Hunts tomato sauce with the pulp from
the dried peppers and remaining garlic. Add any remaining beef broth
and chicken broth for desired consistency. Cook for one hour on
medium heat stirring occasionally. Add remaining chili powders and
cumin. Simmer for 25 minutes on low to medium heat, stirring
occasionally. Turn up heat to light boil and add Tabasco pepper
sauce, salt to taste, brown sugar and juice of lime. Simmer on medium
heat until you are ready to enter this championship recipe at your
next cookoff or to a group of hungry chili lovers. Be sure to have
plenty of Gaviscon available for those with weak stomachs. KEEP YOUR
POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30,
1993 A.JANSSEN [ART/KAREN J] MM by Cuz
Recipe By :
Servings: 1 servings
Blue Ribbon Chili 1993 Puppy's Breath Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Meat
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Fascinatingly, the most ancient recipe found, according to food historians is a collection of clay tablets in ancient Sumerian 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 drinkers feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a number of documents which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the early Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Over the following few hundred years, the families of Europe tried to serve up the most exotic banquets, and as a result cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing popular recipes of the day. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Blue Ribbon Chili 1993 Puppy's Breath Chili recipe.
