1 tbsp cooking oil
1 lb ground meat
1 large onion, chopped
1 seasonings to taste
1 can whole tomatoes (1 lb.)
1 bottle chili sauce
1 can tomato paste (small)
1 chili stick
2 can red beans (or more )
2 tbsp mexene chili powder
1/2 tsp cayenne pepper
1/2 tsp sugar
1 can water(small), or more.
1 salt and pepper to taste
Directions
Brown meat in large skillet. Add onion and seasoning. Cook until
beef is separated well. Add tomtoes and sauce. Melt chili stick and
add to beef. Add water, sugar, salt and pepper, chili powder and
cayenne pepper. Cook slowly for 1 1/2 hrs. Add beans, cook 1/2 hr.
Servings: 1 servings
Chili Ii Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to trace the history of `recipes` way back into distant history, certainly as far back as pharonic Egypt, and possibly even further. Having said that, in the main part, these old recipes were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of stone tablets in the Sumerian language which show 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 those who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the East, such as parsley and basil. The introduction of these new foods and spices was responsible for an outbreak in manuscripts on food, the majority of which are now in private collections. During the following few hundred years, the upper-class families of the West competed with each other to lay on the most extravagent meals, and as a result cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications were in high demand, as a result of increased literacy, more free time and a general increase in wealth. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chili Ii recipe.
