Antic Ancho Chili Recipe


Ingredients

3 dried ancho chilies
1 tbsp unsalted butter
1 tbsp oil, olive
2 1/2 lb stew meat
1 large onions, chopped
2 tbsp minced garlic
1 tbsp tomato paste
1/4 tsp oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cup beef stock
1/2 cup dry white wine
1 1/2 tsp chopped cilantro
4 oz goat cheese, crumbled


Directions

Remove stems from chilies and slit leagthwise. Scrape out seeds.
Place in saucepan, add water and heat to boiling, reduce heat. Simmer
until tender, about 15 minutes. Set aside. Heat butter with olive oil
in a large heavy pot over medium heat. Saute beef cubes, a few at a
time, until well browned. Set aside. Add onions to pot, cook 1
minute. Add garlic, cook 2 minutes on high then reduce heat and cook
for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers
with reserved liquid. Add to onions. Return meat and add the other
ingredients. Heat to boliling then reduce heat and cook covered,
under low heat for 1 1/2 to 2 hours. Note if the chili is to thin
just remove the cover and let it render, until it is thick. Serve
with rice or beans, cover with goat cheese.


Servings: 6 servings

 

 

Antic Ancho Chili Recipe brought to you by Recipe Ideas


Categories: Chili


The History of Recipes

We are able to read the history of meal recipes far back into the distant past, at least as far into history as the ancient Egyptians, and maybe further still. In practice though, generally, these early cook books were just basic hieroglyphic instructions for preparing food.

The truth of the matter is, the oldest recipe in existence, according to food historians are some clay tablets in the Sumerian language 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 those who drank it feel `wonderful`.

As we move into The time of the romans around 25BC a roman called Apicius created a few scripts detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of Roman times used a good variety of herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and dill.

Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new culinary innovations prompted an outbreak in cookery books, some of which still exist in private libraries.

During the next few centuries, the families of Europe competed to offer the most exotic banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes of the day.

By the advent of the 20th century, cookbooks were in great demand, mostly due to more people being able to read, people having more leisure time and having more money to spend.

The revolution that is television gave us TV cookery programs and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on our web site.

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We hope you enjoy this Antic Ancho Chili recipe.

 


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