Ingredients
4 tbsp bacon drippings -- or
1 butter
1 lb ground beef
1/2 cup onion -- diced
10 1/2 oz can condensed tomato soup
1 cup water
2 1/2 oz can red kidney beans
1 tbsp to 3 tb chili powder (to taste)
1 tsp salt
1/8 tsp black pepper
1 tsp vinegar
Directions
Set pan or large skillet on medium heat. Brown beef until slightly
brown and no longer pink. Add onions and cook five minutes, stirring
frequently. Turn flame down to low; add rest of ingredients and stir
well. Cover; simmer 45 minutes, stirring occasionally. Serve piping
hot in soup bowls with crisp crackers. Makes about six servings.
NOTE: I always at least double this recipe for my family. It's even
better the next day
Recipe By : Ruth Ann Jones
Servings: 1 servings
Chili -1 Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite feasible to trace the history of recipes far back into antiquity, certainly as far back as early Egypt, and possibly even further than that. However, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Moving on, we find two interesting books which appeared in the 14th Century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that we all know today, but instead descriptions of the types of meals prepared by the chefs of the upper classes of the period. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new herbs and spices caused an eruption in manuscripts on cooking, the majority of which are now in private collections. During the following few centuries, the powerful and wealthy houses competed with each other to serve the most extravagent meals, and because of this cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing popular recipes of the day. By the advent of the 1900s, cook books are in high demand, mostly as a result of higher levels of literacy, more free time and having more money. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Chili 1 recipe.
