Ingredients
3 cup dried beans, half pinto, half black
1 can s&w salsa
6 cloves garlic
1/3 cup chili powder
1 tbsp cumin
1 1/2 lb ground beef (chili grind, o
1/4 cubes)
1/4 tsp oregano
3 chipotle peppers
1 large onion
Directions
Soak the beans overnight. Brown the ground beef, and drain off the
fat. If the chipotles are dried, soak them for 5 minutes in hot
water, then pulverize them with the onion and garlic in a blender.
Add onion, oregano, chili powder, cumin, beef, garlic, and beans to
crock pot, with "enough" water. Let simmer for about 12 hours. About
an hour before it's done, add the can of salsa.
The "chili powder" is bulk powdered "chili powder" chilies, New Mexico
chilies, not the mixture with all kinds of other spices in it.
Servings: 1 servings
Chili~ Van Pelt Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We are able to follow the history of meal recipes way back into ancient history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, generally, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language 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 making anyone who tried it feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman cooks used many spices, including a few you will know like thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new culinary innovations created an outbreak in books on cookery, some of which still exist in private libraries. During the following few hundred years, the wealthy families of Europe competed to serve the most extravagent meals, and because of this the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books were highly popular mostly as a result of higher levels of literacy, more leisure time and a general increase in wealth. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chili~ Van Pelt recipe.
