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
It is quite feasible to follow the history of written cooking instructions way back into the far past, in fact as far back as the ancient Egyptians, and possibly even further. Having said that, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to food historians is a series of tablets in the Sumerian language describing 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 drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also tells us how the chefs of Roman times were skilled in the use of a wide range of spices, including some familiar names for example basil, mint and asafoetida. During the succeeding few centuries, the upper-class families of Europe strove to offer the most exotic meals, and as a result chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes of the day. By the advent of the 1900s, cook books are highly popular mostly as a result of better eduction, people having increased spare time and being a little richer. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chili Woody Desilva recipe.
