Ingredients
4 tsp oil, olive
2 cup onions, chopped
1 cup celery, finely chopped
3 garlic cloves
1 lb beef, ground, lean, broiled
2 cup tomatoes, plum italian (canned, res, erve liquid)
2 cup tomato sauce
12 oz beans, kidney red cooked and drain, ed
12 oz beans, pinto cooked
2 tbsp sugar, granulated
3 bay leaves
3 allspice, whole
1 tbsp chili powder
1 tsp oregano, dried
1/2 tsp pepper, black freshly ground
1/4 tsp cumin, ground
1/4 tsp pepper, red ground
Directions
In medium nonstick skillet, heat oil, add onions, celery, and
garlic; cook over medium heat until softened, about
2 minutes.
Place vegetables and remaining ingredients in slow-cooker; stir
to combine. Cook on low setting 4 hours.
Servings: 8 servings
Best "Texas" Chili - Weight Watchers Favorite Recipe brought to you by Recipe Ideas
Categories: Chili; Weight Watchers
The History of Recipes
Experts have traced the existence of recipes way back into distant history, in truth as far back as pharonic Egypt, and maybe further still. However, sadly, these old records were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of clay 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 those who drank it feel `wonderful`. Closer to modern times, we find a couple of books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of food served to the upper classes. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new foods and spices created an explosion in manuscripts on cookery, most of which still exist in private libraries. During the next few hundred years, the families of Europe strove to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookbooks were starting to become popular mostly as a result of higher levels of literacy, more leisure time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Best _Texas_ Chili Weight Watchers Favorite recipe.
