100 lb pinto beans
48 each large onions, chopped
4 cup jalapeno chilies with juice
40 lb meat (ham, sausage, pork,
1 bacon ends, ground beef, etc
4 cup chili powder
1 salt to taste
Directions
Soak beans overnight, then raise to a boil on high
heat. Add all ingredients and simmer until tender
(about 6 hours). Add water as necessary. Stir
occasionally. Makes 60 gallons. Serves 1200
approximately.
Servings: 1200 servings
Kathy Hirdler's Fire Camp Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as a concept can be found far back into the far past, in truth as far into history as the Egyptians, and maybe further still. However, sadly, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the romans around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he informs us how the ancient chefs made use of a good variety of herbs, including some that we all recognise such as thyme, rue and dill. During the next few centuries, the powerful and wealthy houses tried to serve up the most exotic meals, and because of this the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cook books are increasing in popularity mostly as a result of higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Kathy Hirdler's Fire Camp Chili recipe.
