Ingredients
1 jim vorheis
1 lb smoked bacon, cut into 3/8-inch pie, ces
4 lb round steak, cut into 1/4-inch cube, s
56 oz canned tomatoes
15 oz can tomato sauce
6 oz can tomato paste
7 oz can diced green chilies
2 tbsp diced jalapeno peppers (optional)
4 oz can diced, pickled cactus, drained, (optional)
2 cup chopped onions
2 cup chopped green bell pepper
1 cup minced fresh parsley
2 tsp ground coriander
3 cloves garlic, minced
8 tsp ground cumin
1 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp paprika
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp fresh lemon juice
2 tbsp mild chili powder
1/2 tsp medium-hot chili powder
1/2 cup masa harina (corn flour)
1 garnish:
1 sour cream
1 shredded cheddar cheese
1 shredded monterey jack cheese
Directions
In large skillet, brown bacon; drain and set aside, reserving grease.
In same skillet, brown round steak. Put browned round steak and bacon
pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce,
tomato paste, green chilies, jalapenos and cactus. Heat to simmering.
In same skillet, saute onions in 1/2 reserved bacon grease until
transparent. Add to stockpot. Repeat with green peppers. Stir in
parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika,
salt, pepper, lemon juice and chili powders. Cook over low heat for 1
hour, stirring occasionally to prevent sticking. Sprinkle masa
harina over soup and stir. Simmer covered for 4 hours. Garnish each
serving with sour cream and shredded cheese.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Servings: 6 servings
Chili Primero Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the distant past, in fact as far as the early Egyptians, and quite possibly further than that. Interesting though that is, these, old cook books were just simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef tells us how the early Romans were skilled in the use of many different aromatic flavours, including some familiar names for example thyme, fennel and asafoetida. Later on, we find a couple of books dating from the fourteenth century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food served to the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas created a surge in books on cookery, some of which still exist in private collections. For the centuries that followed, the upper classes strove to lay on the best banquets, and because of this the best chefs and their recipes increased in prestige. However, it was during the 1800s that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down recipes common in their social group. By the advent of the twentieth century, cookbooks were starting to become popular due to higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chili Primero recipe.
