Ingredients
2 cup kidney beans, cooked *
1/2 lb grnd beef, chicken, or pork
1/3 cup onion, chopped
1 cup corn, whole kernal
1 cup tomatoes, canned, drained
1 cup tomato sauce
1 tsp chili powder
1/2 tsp ground cumin
1 tsp salt
1/8 tsp ground chili (to taste)
Directions
* May also use 1 can kidney beans. In a large skillet, brown ground
meat until no longer pink. Pour off excess fat. Add onion. Cook and
stir until onion is softened. Stir in beans, corn, tomatoes, tomato
sauce, chili powder, cumin, salt and ground chili. Heat until bubbly.
Top with cheddar cheese.
Serve on top of or with Fry Bread.
Servings: 4 servings
Chili Topping For Navajo Tacos Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. However, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of tablets in Sumerian which show the making 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks made use of a good variety of spices, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Moving our culinary historical trip onwards, there were two interesting cookery books published in the fourteenth century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is served today, but rather recipes for the types of meals cooked for the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy lands, including parsley and basil. The introduction of these new foods and spices was responsible for an increase in manuscripts on cooking, the majority of which still exist in private collections. Over the following few centuries, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and consequentially the best cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications are increasing in popularity as a result of better eduction, more leisure time and disposable income. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chili Topping For Navajo Tacos recipe.
