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 back into the distant past, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. Having said that, mostly, these early cookbooks were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times were skilled in the use of many herbs, including a few that are still present in modern kitchens such as bay, mint and dill. As we move on, there are two interesting cookery books which date from the 14th Century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that is served today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that time. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new foods and spices created a torrent in publications on food, some of which are kept safe in academic collections. During the next few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. Even so, it was during the 19th century that cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes common in their social group. By the arrival of the twentieth century, cookery publications were increasing in popularity mostly as a result of better eduction, people having increased free time and having more disposable income. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Aimee's Chili recipe.
