Ingredients
3 1/2 lb ground beef
1 large onion
40 oz tomato sauce
1 large bell pepper, diced
1 corn meal
1 salt and pepper
1 tabasco sauce
2 tbsp chilli powder
1 water
Directions
Recipe by: Wayne Preston Allen Brown meat; add onion and saute well.
Add tomato sauce, seasonings, bell pepper, and chilli powder, salt,
and pepper to taste. Add water until sauce is of desired thickness.
Simmer 15-30 minutes. During last 15 minutes of cooking, sprinkle in
corn meal and stir.
Servings: 1 servings
Aimee's Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We are able to trace the history of written recipes far back into the far past, certainly as far back into history as the early Egyptians, and potentially, even further back. Having said that, generally, these ancient cook books were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of 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 making those who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the early Romans used a good variety of herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. As we move on, we find two recipe books from the fourteenth century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that is popular today, but rather descriptions of the types of meals enjoyed by the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in recipe books, many of which still exist in academic collections. By the advent of the 20th century, cookbooks were highly popular due to more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Aimee's Chili recipe.
