Ingredients
2 tbsp butter
4 lb beef sirloin,coarse grind
6 oz tomato paste
4 cup water
3 onions
1 bell pepper(s)
4 garlic cloves
3 tbsp red chile,hot,ground
1 tbsp oregano,dried,pref. mexican
1/2 tsp basil
1 tbsp cumin
1 salt
1 pepper
Directions
1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart
pot over medium heat. Add the meat to the pot. Break up any lumps
with a fork and cook, stirring occasionally, until the meat is evenly
browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then
lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally
and add more water if necessary. Taste and adjust seasoning.~
Servings: 8 servings
Chili H. Allen Smith Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Recipes as an idea can be tracked way back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these old cook books were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts are some stone tablets in ancient Sumerian which recount the baking 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. Continuing our culinary historical journey, we have a couple of interesting books published in the 1300s ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are not about the indian food that is popular today, but instead recipes for the types of food eaten by the nobility of those days. Over the succeeding few centuries, the rich families of Europe competed with each other to serve up the most extravagent banquests, and because of this chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes of the day. When we get to the 20th century, recipe books were in great demand, as a result of higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Chili H. Allen Smith recipe.
