Ingredients
2 lb lean ground beef
2 onions, chopped
2 garlic cloves, minced
2 can pinto or kidney beans (15 oz each)
1 can tomato sauce (29 oz)
1 1/4 cup pace picante sauce
1/2 cup water
3 tbsp unsweetened cocoa
2 tsp ground cumin
1 tsp dried oregano, crushed
1 1/4 tsp salt
1/8 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp allspice
1 green pepper, chopped
Directions
In Dutch oven, brown ground beef with onion and garlic. Add remaining
ingredients, except green pepper, bring to a boil. Reduce heat, cover
and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 04/06 9:42 PM
TO: JEANETTE SCHLADT (WWKK87B) FROM: PAM COOMBES (RNCM95A)
SUBJECT: CHILI
Servings: 8 servings
Chili Mole Ole Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
We are able to trace the history of written recipes way back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further than that. However, in the main part, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of clay tablets in the Sumerian language which show 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 wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius also describes how the cooks of Roman times used many different spices and herbs, including a few that are still present in modern kitchens for example bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the holy land, including coriander, basil and rosemary. These new spices and herbs created an eruption in manuscripts on cooking, the majority of which still exist in private collections. By the advent of the twentieth century, cook books are in high demand, mostly as a result of better eduction, people having more leisure time and disposable income. The introduction of the TV gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Chili Mole Ole recipe.
