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
It is quite feasible to trace the history of recipes far back into the far past, certainly as far back into recorded history as early Egypt, and possibly even further. Interesting though that is, in the main part, these old records were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in ancient Sumerian 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. Moving on, we find a couple of recipe books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that is served today, but rather accounts of the types of meals prepared by the chefs of the nobility of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, such as rosemary and coriander. These new foods and tastes prompted a torrent in books on cookery, the majority of which are now in private cookery archives. During the following few centuries, the powerful and rich competed to serve the most extravagent meals, and consequentially cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 1900s, cookbooks are highly popular mostly as a result of better eduction, more free time and a general increase in wealth. The revolution that is television gave us TV cooks 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 us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Mike's Texas Chili Southern recipe.
