3 lb ground beef
1 lb ground pork
1/2 tbsp bacon fat or
5 precooked strips of bacon
1 crushed
1/16 cup sugar
1/8 cup dark brown sugar
1 tbsp beef soup base
1/2 tsp instant coffee or real coffee
1 cup chopped celery
1 tsp thyme
2 tsp salt
1 tsp cummin seed
1 tsp garlic, powder or minced
1 tbsp cocoa
2 bay leaves
1 tsp cilantro
1/2 tbsp mexican oregano
1 tsp tabasco or
1 tsp cayenne pepper (+/-to taste)
3/8 cup chili blend
2 tbsp paprika
1 can v-8 juice, (48 oz. ea)
1 cup chopped onion
1/2 cup green and red peppers,
1 chopped
1 can stewed tomatoes (16 oz. ea)
Directions
Brown pork and beef, and drain very well. Add all ingredients to large
crock pot and cover. Cook on high for 4 - 6 hours or low for 8 - 12
hours. The longer it cooks, the thicker it gets. Cubed roast or steak
may be substitiuted for the ground meat. NOTE: This can be cooked on
top of the stove. Brown pork and beef, then cook onions until they
become limp. Add all of the other ingredients first. Cook and mix for
5 minutes add meat last Cover and cook on low for at least 4 hours.
Stir every 10 to 15 minutes. Last served on 6/19/93. Today I'm making
this to take to Sarah's 4th of July party. 7/02/93
Servings: 4 servings
Mike's Texas Chili - Southern Recipe brought to you by Recipe Ideas
Categories: Chili; Southern
The History of Recipes
We are able to track the history of written recipes way back into distant history, at least as far into history as the Egypt of the Pharoahs, and maybe even further. However, sadly, these ancient cookbooks were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians 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 people feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and desserts, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including many that are still in use today for example thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cooking, including spices such as rosemary and coriander. These new foods and spices led to a surge in books on cooking, the majority of which still exist in academic collections. During the following few hundred years, the upper-class families of the West competed to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections could command a high salary. Nevertheless, it was during the 1800s that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording the recipes of their peers. By the advent of the 20th century, cookery publications were in great demand, as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Mike's Texas Chili Southern recipe.
