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
We can trace the history of written recipes far back into the far past, in fact as far back into history as pharonic Egypt, and possibly even further than that. Having said that, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which show the preparation 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 tried it feel exhilarated. Moving our culinary historical trip onwards, there are a couple of interesting books published in the fourteenth century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is familiar to us all today, but instead recipes for the types of meals enjoyed by the rich people of that period. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery 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, testing, and publishing recipes to help cooks of their time. When we get to the 1900s, recipe publications are in great demand, as a result of more people being able to read, people having increased free time and having more money. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Annie Little John's Chili recipe.
