Ingredients
CHUCK OZBURN HBWK07A
PART 1
3 lb beef, cubed or coarse grou
8 oz ground pork
1 tbsp flour
1 tbsp wesson oil
1/3 cup minced onion
1/2 tbsp granulated garlic
1 can beef stock
2 can chicken stock
1 can (8 oz) hunt's tomato sauce
1/2 tbsp cumin
1 can (4 oz) mild green chilies
1 jalapeo pepper, seeded & minced
1 tsp black pepper
3 tbsp gebhardt chili powder
PART 2
4 oz hunt's tomato sauce
4 tbsp gebhardt chili powder
2 tbsp mild new mexico chili powder
2 tbsp cumin
1 tsp granulated garlic
1 tsp tabasco pepper sauce
1/2 tsp brown sugar
Directions
Recipe by: HBWK07A Chuck Ozburn
Saute meat in oil, drain and add to a 4-quart cooking pot; add all
other ingredients in Part 1 and simmer, covered, for 1 hour and 30
minutes; uncover, add all ingredients in Part 2 and simmer for 45
minutes.
Randy Robinson Columbus, Ohio (representing the state of Kentucky)
Servings: 1 servings
1991 Ics World Championship Bowl Of Red - C Recipe brought to you by Recipe Ideas
Categories: Chili; Pork
The History of Recipes
Written recipes as a concept can be traced way back into antiquity, at least as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in Sumerian 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 anyone who drank it feel `blissful`. During the time of the Romans a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient Romans used a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Moving our culinary historical trip onwards, we find two recipe books dating from the 1300s ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is served today, but instead descriptions of the types of food on the menues of the rich and powerful. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, such as rosemary and coriander. These new foods and spices prompted an eruption in manuscripts on cookery, the majority of which are kept safe in private collections. When we get to the 20th century, cookbooks are in great demand, due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this 1991 Ics World Championship Bowl Of Red C recipe.
