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
Recipes as an idea can be traced way back into the far past, certainly as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some tablets in Sumerian which recount 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 wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient cooks were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example bay, rue and asafoetida. As we move on, there are a couple of cookery books published in the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian curry that is served today, but rather accounts of the types of food prepared by the chefs of the nobility of those days. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused an eruption in recipe books, the majority of which are now in private cookery archives. During the next few centuries, the powerful families of the West competed to lay on the most extravagent banquests, and as a result chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes common in their social group. By the advent of the 20th century, recipe books are highly popular as a result of increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this A.j.foyt's 500 Mile Chili recipe.
