1 lb ground beef
1 tbsp chili powder
2 tbsp shortening
1 tsp salt
1 onion, chopped fine
1 dash of pepper
1 cl garlic, chopped fine
1 #2 1/2 can tomatoes
1 green bell pepper,chopped
1/2 cup grated sharp cheddar cheese
2 tbsp flour
Directions
Add shortening to skillet.Heat to medium high.When shortening is
browned,add meat and cook until crumbly.Next,blend flour through the
mixture.Add remaining ingredients,except cheese. Lower heat to
simmer.Cook 30 minutes.Just before serving,stir in cheese.Delicious
served on toast.Serves 4 to 5.
Servings: 4 servings
Chili Stack Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into ancient history, in fact as far as the ancient Egyptians, and potentially, even further back. In practice though, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in ancient Sumerian which describe 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 anyone who drank it feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient chefs were skilled in the use of many aromatic flavours, including a few you will know such as thyme, rue and asafoetida. Later on, there are two interesting books which date from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that is served today, but rather accounts of the types of food served to the upper classes of the time. Later on in the 1400s, the Crusaders brought back many spices and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new tastes created an outbreak in recipe books, the majority of which are now in private cookery archives. The introduction of the TV brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chili Stack recipe.
