Ingredients
3 1/2 lb ground beef
2 1/3 large onion, chopped
2 1/3 tsp minced garlic
2 1/3 tbsp cumin
4 2/3 tsp oregano
4 2/3 tbsp new mexico chili powder
2 1/3 tbsp chili powder
TRY 1 CUP OF CHILI POWDER
1 cup red wine to start *
9/16 cup cornmeal
2 1/3 cup water
Directions
Saute beef and onion until meat is no longer red. Add garlic and
saute for 1 minute, making sure to break up the meat. Add all other
ingredients except the cornmeal. Simmer for 1 hour. Mix the cornmeal
with the water to form a paste. Stir in the cornmeal and cook until
the chili is thick. Shari Hagemeister *P BKTF51A 1/22/92 7:38pm
Servings: 7 servings
Chili Vino - Mexican Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the far past, in fact as far as the early Egyptians, and possibly even further. In practice though, sadly, these ancient records were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few stone 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 making drinkers feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by the Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. He also tells us how the ancient chefs used many different herbs and spices, including many that are still in use today for example basil, rue and parsley. Moving our culinary historical trip onwards, we have a couple of books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian food that is popular today, but instead accounts of the types of meals served to the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, such as rosemary and coriander. These new culinary innovations created a torrent in publications on food, many of which are kept safe in private cookery archives. When we get to the 20th century, cooking books are starting to become popular due to increased literacy, more free time and being a little richer. The arrival of TV brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Chili Vino Mexican recipe.
