Ingredients
1 lb mild italian sausage*
1 lb ground chuck
1 large yellow onion, diced
2 large garlic cloves, minced
1 1/2 tbsp chili powder
6 oz can tomato paste
1 1/2 cup water
1 tbsp instant coffee
1 tbsp sugar
1 tbsp paprika
1 tbsp oregano
1 tsp salt
1 tsp pepper
1 tsp cumin
1 cup dark red kidney beans, drain
1 cup refried beans
Directions
Brown sausage, ground meat, onion, and garlic in a pot. Add remaining
ingredients except beans, bring to a boil, cover, and simmer 1 1/4
hours. After cooking time is up, add the beans and stir. Top with
grated Monterey Jack cheese and finely chopped scallions.
Servings: 8 servings
Chili Ala Capt. James Mcdonnell Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to follow the history of meal recipes far back into ancient history, certainly as far into history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian which describe 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 blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. He recounts how the meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius describes how the Roman chefs made use of many different herbs, including a few that will be familiar to modern chefs like thyme, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in books on cookery, some of which are now in private cookery archives. For the decades that followed, the rich and powerful families of the West competed with each other to lay on the most extravagent meals, and because of this chefs and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to help cooks of their time. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chili Ala Capt. James Mcdonnell recipe.
