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
We can read the history of meal recipes back into history, at least as far as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these early cookbooks were just basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe found, according to food historians is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later, we have a couple of recipe books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these have no connection with the indian food that is popular today, but instead recipes for the types of meals prepared by the chefs of the rich. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the East, including parsley and basil. These new spices and herbs prompted an explosion in publications on food, many of which are now in private collections. For the centuries that followed, the rich families of Europe competed to serve the most exotic banquets, and as a result the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording popular recipes of the day. The introduction of the TV brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chili Con Carne History Lesson~ No Beans Abou recipe.
