Ingredients
1 lb ground round beef
1 cup green pepper, diced
1/2 cup celery, diced
1 medium onion, chopped
1 large clove garlic, minced
1/2 cup black olives (extra large), chopped
1 can 15 ounce kidney beans
1 can 11 ounce stewed tomatoes
2 tbsp brown sugar
1 tbsp chili powder
1 tbsp cumin
1 each chili pepper, minced
2 tbsp oregano vinegar
1 cup water
Directions
1. Saute ground round in a little olive oil, drain, set aside. Saute
bell peppers, diced celery, onion, garlic till tender. Add remaining
ingredients, except the cup of water.
2. Let simmer for approximately 15 minutes, add water and continue to
simmer another 15 minutes. (Can adjust amount of water to whatever
consistency preferred.
NOTE: The oregano vinegar is made by steeping fresh oregano in white
vinegar for at least 10 days, longer is better.
NOTE: Chili Pepper; From a can of Chiles Chipotles Adobados plus 1
tablespoon sauce. From: Michelle Bass Date: Fri, 01-2
Servings: 6 servings
A Working Woman's Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We can track the history of `recipes` far back into ancient history, at least as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history are some 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 making anyone who tried it feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. He also describes how the Romans used many spices, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Later on, there were a couple of interesting books published in the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of food eaten by the rich. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an explosion in recipe manuscripts, some of which still exist in private cookery archives. For the next few years, the rich and powerful families of the West competed with each other to serve up the most extravagent banquests, and as a result the best cooks and their recipes increased in prestige. Even so, it was during the 19th century that fine cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing popular recipes of the day. By the advent of the twentieth century, cookery books are in high demand, as a result of increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this A Working Woman's Chili recipe.
