1 onion, chopped
1 clove garlic
1 tbsp oil
1 diced green pepper
1 tsp chili powder
1 tsp cumin
1 cup chopped tomato
1 cup corn, drained
4 cup kidney, pinto or black beans
1 tsp oregano
1 1/2 tsp salt
Directions
Saute onion and garlic clove in oil until onion is soft. Crush garlic
clove. Add green peppers and spices, saute another 2-3 minutes. Add
tomatoes and corn. Mash 2 cups of the beans and add to pot along with
whole beans, salt and oregano. Simmer another 30 minutes. If chili
without tears isn't chili for you add more chili powder or cayenne
pepper.
Servings: 2 servings
Chili Con Elote Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the distant past, certainly as far back as early Egypt, and maybe even further. Interesting though that is, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks were skilled in the use of many different herbs, including a few that will be familiar to modern cooks for example thyme, rue and dill. Later, in the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, including spices such as basil and rosemary. These new foods and tastes caused a surge in manuscripts on food, many of which still exist in academic collections. During the next few hundred years, the powerful families of Europe competed with each other to lay on the most extravagent meals, and as a result chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes common in their social group. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Chili Con Elote recipe.
