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
Food historians have proved the existence of recipes way back into antiquity, at least as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, these, early recipes were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef informs us how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. As our culinary historical trip moves to more modern times there were some recipe books which date from the 1300s - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that we all know today, but instead recipes for the types of food on the menus of the rich and powerful of that time. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in books on cookery, the majority of which are kept safe in private collections. By the arrival of the twentieth century, cookery publications are in great demand, mostly due to more people being able to read, leisure time and being a little richer. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Mike's Texas Chili Southern recipe.
