Ingredients
2 tbsp oil
2 1/2 lb beef chuck, boneless -- cut
1/2 pieces
1 cup onion -- coarse chopped
1 cup green pepper -- chopped
20 ml garlic -- crushed
1 tsp salt
2 can tomatoes -- whole peeled
14 1/2 oz ea
6 oz tomato paste -- can
3 tbsp chili powder
1 tsp dried oregano leaves
1/2 tsp grushed red pepper -- to
1 taste
1 shredded lettuce
1 shredded cheese
1 green onion -- sliced
1 cilantro leaves
1 black beans -- rinsed
1 drained
1 sour cream
1 avocado -- diced
1 jalapeno pepper -- sliced
Directions
Heat oil in large skillet of dutch oven over medium heat. Add beef,
onion, green pepper and garlic; cook until beef is evenly browned,
stirring occasionally. Pour off drippings. Sprinkle salt over beef.
Add tomatoes with juice, tomato paste, chili powder, oregano and
crushed red pepper. Cover tightly; reduce heat to low to medium-low;
simmer 1 1/2 hours until beef is tender. Serve with choice of
toppings. Makes 8 cups
Recipe By :
Servings: 8 servings
Chunky Beef Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Meat
The History of Recipes
Food historians have proved the existence of recipes way back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of tablets in the Sumerian language 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 having made drinkers feel exhilarated and blissful. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books which were published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the curry that we all know today, but instead recipes for the types of food cooked for the upper classes. In the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs prompted a surge in manuscripts on food, most of which are kept safe in private collections. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent meals, and because of this chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookery publications are increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more disposable income. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chunky Beef Chili recipe.
