Ingredients
4 lb grd round
28 oz stewed tomatoes
2 large onions
4 garlic cloves
1/2 cup flour
2 can ranch beans
1/2 cup chili powder
12 oz beer
2 tbsp oregano
2 tbsp cumin
1 tbsp cayenne
2 tsp salt
Directions
Saute onions and garlic in oil. Brown meat and add ingredients,
except for beans. Simmer for two hours and then add beans before
serving.
Posted by Ken Strei
Servings: 6 servings
Austin Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Food historians have found proof that recipes existed far back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to historians is a collection of 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 anyone who drank it feel exhilarated. Later on, in Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he informs us how the chefs of Roman times were skilled in the use of many spices and herbs, including some that we all recognise for example thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there were some interesting books published in the fourteenth century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these have no connection with the curry that is familiar to us all today, but rather accounts of the types of food on the tables of the rich and powerful. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices like basil and rosemary. These new foods and spices prompted an explosion in manuscripts on cooking, most of which still exist in private cookery archives. During the succeeding few hundred years, the rich and powerful families of the West strove to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 1900s, cookery books are greatly in demand as a result of higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Austin Chili recipe.
