Ingredients
1 1/2 lb ground beef
1 cup onion, diced
1/2 cup green pepper, diced
1/4 cup fat or drippings
2 cup canned kidney beans
1 cup celery, diced
1 # 2-1/2 can tomatoes
2 tsp salt
1/2 tsp pepper
1 tsp sugar
2 tsp chili powder
1/2 cl garlic, minced
Directions
Brown meat well in melted drippings in cooker. Add green pepper and
onions and saute. Mash 1 cup kidney beans and add to cooker with 1
cup whole beans and the remaining ingredients. Pressure cook at 15
lbs. pressure for 15 minutes. Reduce pressure immediately. Allow to
simmer without pressure a few minutes until the desired consistency
is reached. Serves 4 to 6.
Servings: 4 servings
Chili Con Carne (P/C) Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into the far past, in fact as far back as pharonic Egypt, and maybe further still. However, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius describes how the meals were divided into starters, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient cooks used many herbs and spices, including many that are still in use today like thyme, fennel and parsley. Over the following few centuries, the families of Europe strove to offer the most extravagent banquests, and consequentially the best cooks and their recipes were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications were starting to become popular as a result of higher levels of literacy, people having more spare time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chili Con Carne (P_C) recipe.
