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
The History of Recipes
Recipes as an idea can be traced far back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to academics is a collection of ancient 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 making those who drank it feel exhilarated. Moving our culinary historical trip onwards, we find a couple of interesting books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the curry that we all know today, but instead accounts of the types of meals served to the rich. Over the next few hundred years, the families of Europe competed with each other to offer the most exotic meals, and as a result cooks and their recipe collections were much in demand. Even so, it was during the 1800s that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. When we get to the 20th century, cookbooks were in great demand, mostly as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Blue Ribbon Chili 1993 Puppy's Breath Chili recipe.
