Ingredients
6 dried hot chile peppers
3 lb boneless chuck, in 1/4 inch ice
6 tbsp rendered beef suet
2 onions, chopped
4 garlic cloves
1 1/2 tbsp cumin
1 lb tomatoes, drained & chopped
1 tbsp unsweetened cocoa powder
1 bay leaf
1/2 tsp oregano
1 accompaniments:
1 sour cream
1 cheddar cheese, finely grate
1 onion, chopped
1 hot chile peppers, seeded & inced
1 kidney or pinto beans
1 tortilla chips
Directions
Heat a griddle or cast-iron skillet over mod-high heat until it is
hot. Toast the chile peppers, turning them and not allowing them to
burn, for 1-2 minutes. Let chile peppers cool until they can be
handled, then seed them. Combine peppers with 1 cup water in a small
saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes.
Puree the water and pepper in a food processor. In a large casserole,
saute the chuck in 4 Tbsp beef suet over moderately high heat until
it is lightly browned. Transfer meat to a bowl. Add to the casserole,
the remaining suet, onions, and garlic, and cook the mixture over
moderate heat, stirring, until the onions are softened. Add the
cumin and cook the mixture over mod-low heat, stirring, for 1 minute.
Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and
oregano, and combine the mixture well. Add water to cover barely.
Bring to a boil and simmer, covered, stirring occasionally, and
adding more water, if necessary, to keep the meat covered, for 2
hours longer. Add salt to taste, simmer uncovered for another hour.
Discard bay leaf. Transfer the chili to a heated serving bowl and
serve it with the sour cream, cheese, onion, chile peppers, beans and
tortilla chips. a 1981 Gourmet chili favorite
Servings: 6 servings
Chili Our Way Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Experts have tracked the existance of recipes far back into the far past, in truth as far into history as the Egyptians, and maybe even further. However, sadly, these old cook books were just basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe found, according to food historians are a few clay tablets in the Sumerian language describing the baking 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 on, there were two interesting recipe books which date from the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food enjoyed by the rich people of those days. For the next few years, the rich and powerful families of Europe tried to serve up the most exotic meals, and as a result chefs and their recipes could command a high salary. Even so, it was during the 1800s that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes of the day. By the advent of the twentieth century, cookery publications are starting to become popular mostly due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Chili Our Way recipe.
