Ingredients
LIGHT & EASY CHICKEN CHILI
1 tbsp vegetable oil
2 onions
2 cl garlic, minced
1 lb chicken, ground
1 cup carrots, chopped
1 cup celery, chopped
2 tbsp chili powder
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp hot pepper flakes
1/4 tsp pepper
28 oz tomatoes, canned
19 oz red kidney beans, canned
19 oz chick-peas, drain, rinse
1/4 cup parsley, fresh, chopped
CHILI TACO SALAD
4 cup tortilla chips
4 cup lettuce, shredded
2 cup tomatoes, fresh, chopped
1 cup sour cream or yogurt
1 cup monterey jack, shredded
1/2 cup black olives, chopped
1/2 cup jalapeno peppers, chopped
12 mini corn cobs (optl)
Directions
PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over
medium heat; cook onions and garlic, stirring, for about 5 minutes or
until softened. Add chicken; cook, stirring, for about 7 minutes or
until no longer pink. Add carrot, celery, red pepper, chili powder,
cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring
for 1 minute. Pour in tomatoes and kidney beans; bring to boil.
Reduce heat, cover and simmer for 15 minutes. Add chick-peas; simmer
for 15 minutes. Garnish with parsley. CHILI TACO SALAD: Taco salad is
a simly irrestible combo of pleasingly spicy chicken cbili, crunchy
cool lettuce and tomatoes, creamy sour cream and tongue-tingling
peppers. Divide chips among 4 plates. Top each with 1 cup chili, then
lettuce, tomatoes, sour cream, cheese, olives, jalapeno peppers, and
corn (if using)
Servings: 4 servings
Chili Taco Salad Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Mexican; Salad
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into the distant past, certainly as far back as the ancient Egyptians, and maybe further still. Interesting though that is, these, old records were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of stone tablets in ancient Sumerian 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 drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and dill. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in cookery books, some of which still exist in private collections. During the following few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and because of this the best cooks and their recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe publications were in high demand, mostly due to higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Chili Taco Salad recipe.
