Ingredients
2 tbsp oil
2 garlic, chopped
2 each onions, chopped
1/4 tsp cayenne pepper
2 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 each green pepper, chopped
2 cup tomatoes, chopped (can use canned -
4 cup kidney beans, cooked and drained
1 tsp salt
Directions
Heat oil in large saucepan and saute garlic until it begins to color.
Add onion and cook for 3 minutes. Add seasonings and green pepper and
cook for one minute longer.
Add remaining ingredients, adjusting salt if needed. (if you use
canned beans, they are usually salted and you don't need to add
more). Bring to boil, cover and simmer over low heat for 20-30
minutes 'til thickened. It's great with a little shredded cheese or
sour cream on top.
Servings: 4 servings
Chili (No Meat) Recipe brought to you by Recipe Ideas
Categories: Chili; Meat
The History of Recipes
Written recipes as a concept can be found far back into history, in fact as far as the ancient Egyptians, and maybe further still. Having said that, mostly, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount 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 blissful. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the ancient cooks used many herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have two interesting books which were published in the 14th Century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are not about the indian food that is popular today, but instead accounts of the types of food on the menus of the upper classes of those days. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including rosemary and coriander. The introduction of these new culinary ideas was responsible for an increase in recipe publications, many of which are kept safe in private libraries. During the succeeding few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe books were in high demand, as a result of increased literacy, people having more spare time and being a little richer. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chili (No Meat) recipe.
