Ingredients
1 mrs leo gordon
1 best of show
5 lb chuck, coarsely ground
7 cl garlic
1 large sweet pepper
1 large onion, chopped
1 celery stalk, chopped
12 oz can tomato paste
15 oz can hunt's tomato sauce special
2 cup v-8 juice
2 tsp chili peppers, crushed
3 tsp salt
1 tsp black pepper
1/3 cup chili powder
3 cup water
4 cup beef broth
1 tbsp paprika
3 tsp ground cumin
BEANS
3 cup dry pinto beans
2 qt water
2 tsp salt
1 tsp pepper
6 oz can tomato paste
1 beef bouillon cube
1 tbsp chili powder
1 medium onion, chopped
2 tbsp honey
Directions
In a large skillet, brown meat, stirring often. Using blender,
combine garlic, sweet pepper, onion, celery, tomato paste, tomato
sauce, cocktail juice, chili pepper, chili powder, salt and pepper.
Blend this mixture well ad add to browned meat. Pour in water and
broth and cook slowly for 3 hours. Add paprika and cumin. Then add
cooked beans.
BEANS: Cook beans in water over medium heat for 1 hour. Combine
remaining ingredients and cook on low heat until done, about 2 hours.
Add beans to chili. Margaret Garland
Source: Prize Winning Recipes from the State Fair of Texas, 1976.
Servings: 20 servings
Chili With Pinto Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
Recipes as a concept can be tracked way back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further than that. However, these, old cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Much later, in Roman times a man called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens like bay, fennel and parsley. Continuing our culinary historical journey, there are some interesting books which date from the 14th Century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is served today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the East, such as basil and rosemary. The introduction of these new foods and spices caused a surge in recipe publications, the majority of which are kept safe in private libraries. When we get to the twentieth century, recipe books are greatly in demand mostly due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Chili With Pinto Beans recipe.
