Ingredients
1 parker c. folse, jr.
4 tbsp bacon drippings
1 large spanish onion, chopped
2 stalks celery, chopped
1 lb lean stew meat, finely chopped
1 lb rind of cooked ham, ground fine
1 water
2 cl garlic, chopped
2 tbsp oregano
1 tbsp cayenne pepper
1 tbsp chili powder
2 tbsp cumino
1 tbsp salt
1 cup red wine
1 lb dried pinto beans
Directions
Melt bacon fat in a heavy pan. Brown chopped onion and celery in it.
add meat and brown it. Add ham rind and cover well with water. Add
all other ingredients and bring to a boil. Add dried beans, lower
heat, cook slowly until beans are done. Add water as needed. Remove
some of the cooked beans, mash them, and return to chili to "tighten"
it. Stir to smooth the consistency. Serve it really hot. Margaret
Garland
Source: Prize Winning Recipes for the State Fair of Texas, 1976. v
Servings: 4 servings
Chile Grande With Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican; Stew; Vegetable
The History of Recipes
Recipes as a concept can be found far back into the far past, in truth as far as ancient Egypt, and possibly even further than that. However, in the main part, these old cookbooks were just very simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of stone tablets in Sumerian which describe 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 drinkers feel `blissful`. Continuing our culinary historical journey, we find two interesting cookery books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the curry that is served today, but instead descriptions of the types of food eaten by the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, such as parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in manuscripts on cooking, some of which are kept safe in private collections. Over the succeeding few centuries, the powerful and rich tried to lay on the most exotic meals, and consequentially cooks and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes of their peers. When we get to the twentieth century, cookbooks are increasing in popularity mostly as a result of better eduction, people having more free time and having more disposable income. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chile Grande With Beans recipe.
