Ingredients
1 i hear america cooking
1 shared by dorothy hair 6/94
CHILI CON CARNE
Directions
=========================> Information <=========================
Chili con carne, disclaimed by Mexicans as "a detestable food with a
false Mexican title" is nevertheless, a true Mex-American child of
the border. It originated in towns like San Antonio, where poor
Mexican families made a little meat go a long way with lots of chili.
J. C. Cooper, first described the dish in 1828 as a "kind of hash
with nearly as many peppers as there are pieces of meat." In 1880s,
however, the dish became fashionable when sporting ladies known as
"chili queens" dished out chili from open-air stalls around Alamo
Plaza at night for San Antonio on the prowl for a hot dish. The Texas
fashion went national when Texas set up a state chili booth at the
1893 Columbian Exposition in Chicago and when a German, named William
Gebhardt who had operated a cafe in New Braunfels, Texas, exploited
the new taste in 1908 by canning the stuff.
Ever since then, prize-winning recipes at the annual Chili Cookoffs in
rival Tropico, California, and Terlingua, Texas, rely heavily on
canned tomatoes and premixed commercial chili powder. New Mexicans,
on the other hand, insist of freshly made chili pulp or at least pure
ground chili.
======================> Notes and Credits <======================
"I Hear America Cooking A Journey of Discovery from Alaska to
Florida, the Cooks, the Recipes, and the Unique Flavors of Our
National Cuisine", by Betty Fussell, published by Viking ISBN
0-670-81241-2 1986 From: Michael Orchekowski Date: Fri,
06-0
Servings: 1 informed
Chili Con Carne History Lesson~ No Beans Abou Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Meat; Mexican; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into the distant past, in fact as far back as ancient Egypt, and maybe even further. Interesting though that is, mostly, these old recipes were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of clay 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 drinkers feel `wonderful`. As our culinary historical trip moves on a few more years there are some interesting books which date from the 1300s ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that we all know today, but instead recipes for the types of meals enjoyed by the upper classes of that time. Over the following few hundred years, the powerful families of the West strove to offer the most exotic meals, and consequentially chefs and their recipe collections could command a high salary. However, it was during the 19th century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes of the day. By the arrival of the 20th century, recipe books are greatly in demand mostly due to better eduction, increased leisure time and having more money to spend. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chili Con Carne History Lesson~ No Beans Abou recipe.
