Ingredients
2 lb ground round beef
1 lb ground pork
5 cup chopped onions
1 1/2 tbsp chopped garlic
7 tbsp chili powder
2 can chopped green chili peppers
3 can (16 oz) crushed tomatoes
3 tbsp tomato paste
4 bay leaves, crumbled
1 tbsp salt
1 tbsp oregano
1 tbsp red wine vinegar
1 tbsp grown sugar
2 can 16 oz) red kidney beans
1 package corn chips
1 head lettuce, shredded
12 oz sharp cheddar cheese, shredd
Directions
I had this when visiting friends in N'awlins. He didn't know the
source of the recipe, but this was sure passable chili. In a large,
heavy pot, brown the meat with the onions and the garlic. Drain off
the fat and stir in the chili powder (depending on quality, you may
want more - we get real cool stuff up here in the north). Add
chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar,
and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded
Cheddar cheese.
Servings: 12 servings
Chili N'awlins Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Food historians have tracked the existence of recipes back into history, at least as far as the early Egyptians, and possibly even further than that. However, sadly, these ancient records were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian 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 having made anyone who drank it feel `wonderful`. As our culinary historical trip moves to more modern times there are two interesting books dating from the 14th Century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich and powerful of that time. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new foods and spices caused an explosion in manuscripts on cookery, most of which are kept safe in private collections. Over the next few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a consequence, cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications are in high demand, mostly due to more people being able to read, people having more free time and being a little richer. The introduction of television brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chili N'awlins recipe.
