2 lb boneless beef chuck roast
1 cut into 1 inch cubes
2 large onions, chopped
3 celery
1 sliced into 1-inch pieces
1 large green pepper, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 cup sliced fresh mushrooms
2 jalapeno peppers
1 ; seeded and chopped
4 cl garlic, minced
3 tbsp olive oil
2 tbsp cocoa
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 tsp ground turmeric
1/2 tsp salt
1/2 tsp ground cardamom
1/4 tsp pepper
1 tbsp molasses
1/2 cup burgundy or other dry red wine
2 can kidney beans, drained, 16 oz each
1 can chick peas (garbanzo beans)
1 ; 16 oz each
1 spicy sour cream topping
1 ; * see note
1 shredded cheddar cheese
Directions
Recipe by: DOROTHY CROSS (TMPJ72B)
Cook first 8 ingredients in olive oil in a large Dutch oven over
medium-high heat, stirring constantly, until meat browns. Drain and
return meat mixture to Dutch oven. Stir in cocoa and next 13
ingredients. Bring mixture to a boil; cover, reduce heat, and simmer
1-1/2 hours, stirring occasionally. Serve with Spicy Sour Cream
Topping and shredded cheese. Yield 12 cups.
* SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream, 1/3 cup
commercial salsa, 2 tb mayonnaise, 1 tsp chili powder, 1/2 tsp onion
powder, 1/2 spt curry powder, Dash of ground red pepper, 1 tb lemon
juice, 1 tsp Dijon mustard. Combine all ingredients; chill. Serve
with chili. Yield
1-2/3 cups.
Source Southern Living Magazine - January, 1995 DOTTIE, in Irvine,
CA
Servings: 1 servings
Bodacious Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into history, certainly as far as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
As we move into Roman times 25BC a man called Apicius assembled some documents which described recipes prepared by the Romans. In his works, he describes how the roman meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times were skilled in the use of many herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. During the next few centuries, the powerful families of Europe tried to lay on the most exotic banquets, and as a result cooks and their recipe collections were greatly in demand. However, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes of their peers. The revolution that is television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Bodacious Chili recipe.
