Ingredients
5 lb beef roast
2 lb soup bone
1 water as needed
3 lb pinto beans, cooked
4 oz mexene chili powder
1/2 tsp cumin seed
1 salt to taste
1 cayenne to taste
1 black pepper to taste
Directions
Cook meat and soup bone separately until tender in enough water to
keep covered. Dice roast, strain stock, and add the cooked beans.Stir
in the Mexene and cumin seeds. Add salt and pepper (black and red) to
taste. Cook very slowly over low flame 1 to 1 1/2 hours. AUTHOR'S
NOTE: Leftover roast beef will do a good job too, as will canned
pintos.
Servings: 1 servings
Annie Little John's Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, at least as far back as the early Egyptians, and quite possibly further than that. Having said that, mostly, these early cook books were just primitive pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe 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 exhilarated. During the time of the Roman Empire a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he informs us how the Roman chefs used a good variety of herbs and spices, including some familiar names like basil, mint and dill. As our culinary historical trip moves on a few more years there are two recipe books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared for the rich and powerful of the period. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in recipe publications, many of which are now in private libraries. By the arrival of the 20th century, recipe books are in great demand, due to better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Annie Little John's Chili recipe.
