Ingredients
3 lb stewing beef, cubed
1 lb chorizo(spanish sausage)
2 large onions, diced
5 cloves garlic, minced
3 jalapeno pepper,peel+diced
3 tbsp olive oil
1/2 tsp cayenne
3 tbsp chili powder
3 can tomato sauce (15-oz each)
1 tsp salt
1 1/2 cup water
1 can mexican beer
Directions
Brown Meat, onions, garlic and jalapenos together in olive oil. While
mixture is browning, add cayenne and chili powder. Stir often. Add
tomatoe sauce, salt, water and beer. Cover and cook on low heat for
30 minutes, stirring often. Uncover and simmer for 2 hours. Serves
6-8.
Servings: 6 servings
A.j.foyt's 500-Mile Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as an idea can be tracked far back into the far past, at least as far as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these old records were just very basic hieroglyphic or cunieform instructions for preparing meals.
Continuing our culinary historical journey, we find two interesting books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that is popular today, but instead descriptions of the types of meals on the menues of the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including parsley and basil. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on food, many of which are kept safe in academic collections. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this A.j.foyt's 500 Mile Chili recipe.
