Ingredients
2 tbsp oil,cooking
5 onions
4 lb beef chuck,coarse grind
5 garlic cloves
4 tbsp oregano,dried,pref. mexican
2 tsp woodruff
1 tbsp red chile,hot,ground
1 tsp cayenne pepper
2 tbsp paprika
3 tbsp cumin
2 tsp chipenos(pequin chiles)
4 dash hot pepper sauce,liquid
30 oz tomato sauce
6 oz tomato paste
1 water
4 tbsp corn flour(masa harina)
Directions
1. Heat the oil in a large heavy skillet over medium heat. Add the
onions. Season with salt and pepper and cook, stirring, until the
onions are translucent. Remove to a large heavy pot.~ 2. Add the meat
to the skillet, pouring in more oil if necessary. Add garlic and 1
tablespoon of the oregano. Break up any lumps with a fork and cook
over medium-high heat, stirring occasionally, until the meat is
evenly browned. Add this mixture to the pot~ 3. In a small plastic or
paper bag, shake together the remaining 3 tablespoons of oregano, the
woodruff, ground chile, cayenne pepper, paprika, cumin, and the
chipenos. Add the blended spices to the pot as well as the liquid hot
pepper sauce, tomato sauce, and tomato paste.~ 4. Add enough water to
cover. Bring to a boil, then lower the heat and simmer, uncovered,
for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the chili
and refrigerate it overnight. The next day, skin off the excess fat.
Reheat the chili to the boiling point and stir in a paste made of the
masa harina and a little water. Stir constantly to prevent sticking
and scorching, adding water as necessary for the desired texture.~
Servings: 8 servings
Chili Woody Desilva Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We are able to track the history of `recipes` back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which recount the preparation 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 and blissful. As we move on, there are a couple of interesting recipe books published in the fourteenth century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that is served today, but rather accounts of the types of food on the menues of the nobility of that period. Later, in the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including spices like rosemary and coriander. These new spices and herbs created an outbreak in books on cooking, the majority of which are now in private cookery archives. During the next few centuries, the powerful families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the 20th century, recipe publications were in high demand, as a result of more people being able to read, people having increased spare time and being a little richer. The revolution that is television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chili Woody Desilva recipe.
