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
It is quite feasible to follow the history of transcribed cooking instructions back into the distant past, in truth as far into history as the Egyptians, and possibly even further. Interesting though that maybe, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also recounts how the early Romans made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. As our culinary historical trip moves to more modern times there were a couple of cookery books which date from the 14th Century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that is popular today, but instead descriptions of the types of food enjoyed by the wealthy. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on cooking, many of which are now in academic collections. By the arrival of the twentieth century, cookery publications are highly popular mostly due to higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Aimee's Chili recipe.
