1 small can tomato paste
3 (15 oz.) cans tomato sauce
1 large can stewed tomatoes
1 green pepper (diced)
1 onion (diced)
3 jalepeno peppers (diced)
1 lb ground beef or sliced steak
2 tsp chili powder cayenne pepper to tast, e
1 can kidney beans
Directions
Brown beef, peppers, and onion. Drain off any grease. Stir in the
rest of the ingredients. Add the beans last.
Bring to a boil, and reduce heat to VERY low. cook with the lid off
an Hour. Then cook 1 hour with the lid on. Cook on VERY low!
Servings: 4 servings
Chili~ Stempien Recipe brought to you by Recipe Ideas
Categories: Chili; Pie
The History of Recipes
Written cooking instructions as a concept can be found back into antiquity, at least as far into history as the ancient Egyptians, and maybe further still. In practice though, these, early cookbooks were just very basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of stone tablets in ancient Sumerian describing 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 `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius informs us how the ancient chefs were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens for example bay, rue and asafoetida. As our culinary historical trip moves to more modern times there are some recipe books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of food enjoyed by the upper classes of those days. In the 15th century, the Crusaders brought back many spices and herbs from Arab cooking, including basil and coriander. The introduction of these new tastes prompted an eruption in cookery books, most of which are now in private collections. Over the following few centuries, the powerful families of Europe competed to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes of the day. When we get to the 1900s, cooking books were in great demand, mostly due to more people being able to read, people having more leisure time and having more disposable income. The arrival of TV brought us TV cookery programs and the accompanying recipe books. And that pretty much 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 web site. |
We hope you enjoy this Chili~ Stempien recipe.
