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
It is quite possible to trace the history of written cooking instructions way back into antiquity, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to historians are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As our culinary historical trip moves on a few more years there were a couple of interesting books which date from the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are nothing to do with the curry that we all know today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of that period. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to serve up the most exotic meals, and as a result chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes of the day. By the arrival of the 1900s, cookery publications are in high demand, mostly due to increased literacy, more spare time and having more money. Like it or not, the introduction of television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Antic Ancho Chili recipe.
