Ingredients
2 cup Ground beef
1 cup Onion, chopped finely
1 cl Garlic, chopped finely
2 tbsp Chili powder
1 1/4 cup Condensed tomato soup, undiluted
2 cup Kidney beans
1 tbsp Malt vinegar
1/4 tsp Salt(all right)
Directions
Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook,
stirring often until onion is tender; add rest of indgredients; bring
to a boil. Reduce heat and simmer, uncovered, stirring occasionally,
about 15 minutes.
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE + 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE
Souce: Recipes for Diabetics by Billie Little and Penny L Thorup
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 8 servings
Chili Con Carne Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Crockpot; Meats; Beans
The History of Recipes
We can read the history of written recipes far back into the distant past, in truth as far back into recorded history as the Egyptians, and maybe even further. In practice though, mostly, these early records were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics are a few clay tablets in 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 making anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. He also recounts how the ancient chefs made use of many herbs, including a few you will know such as bay, mint and asafoetida. Continuing our culinary historical journey, we have some books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the curry that is popular today, but instead recipes for the types of food prepared for the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new culinary ideas created an increase in manuscripts on food, many of which are kept safe in private libraries. When we get to the 20th century, cooking books are greatly in demand due to higher levels of literacy, more spare time and having more disposable income. The TV revolution brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chili Con Carne recipe.
