Ingredients
1 lb ground beef
1 cup onions (optional)
1 cup chopped celery (optional)
1 1/2 tsp sugar
1/2 tsp salt
3/4 tsp garlic powder
1 1/2 tbsp chili powder
3/4 tsp oregano leaves
1/4 tsp pepper
15 oz tomato sauce
6 oz tomato paste
2 1/2 cup water (may need more)
14 1/2 oz beans (kidney), drained
2 oz spaghetti (optional)
Directions
IN A LARGE POT, BROWN BEEF AND ONIONS. DRAIN JUICES. ADD REMAINING
INGREDIENTS EXCEPT FOR THE BEANS AND SPAGHETTI. MIX WELL. BRING
MIXTURE TO A BOIL. REDUCE HEAT AND SIMMER, COVERED, FOR 30 MINUTES.
ADD BEANS AND SPAGHETTI. SIMMER, UNCOVERED, FOR 10 MINUTES TO HEAT
BEANS. NOTE: IF USING SPAGHETTI, BREAK INTO 2" PIECES AND THEN
PRECOOK. NOTE: CHILI MAY NEED MORE WATER, ADD AS NEEDED.
Servings: 8 servings
Chili - Two Rivers Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to trace the history of `recipes` back into antiquity, certainly as far as ancient Egypt, and maybe further still. Interesting though that is, mostly, these ancient recipes were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics is a collection of ancient tablets in Sumerian describing the baking 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 and blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also informs us how the chefs of Roman times used many spices and herbs, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Later, there are a couple of cookery books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that we all know today, but instead recipes for the types of meals on the menues of the wealthy. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, and basil. These new foods and tastes created an explosion in publications on food, the majority of which are now in private collections. During the following few hundred years, the powerful families of Europe competed to lay on the most exotic meals, and as a result the best cooks and their recipes were at a premium. However, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking books were highly popular mostly as a result of increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Chili Two Rivers recipe.
