Ingredients
1 step 1
2 lb beef chuck cut in 3/8 cubes
1 tsp cooking oil
1 tbsp dark chili powder
2 tsp granulated garlic
1 step 2
8 oz can of tomato sauce
14 oz can beef broth
1 tsp chicken bouillon granules
1 tsp jalapeno powder
1 tbsp onion powder
1/2 tsp red pepper
1 tsp white pepper
24 oz spring water
1 tbsp dark chili powder
2 whole serranos
1 step 3
1 tbsp paprika
1 package sazon*
1 tsp onion pepper
1 tsp garlic powder
1/2 tsp white pepper
5 tbsp med & dark chili powders
1 step 4
2 tsp cumin
1/8 tsp salt
Directions
Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark
chili powder and garlic and brown the meat. Step 2: Combine the
seasonings and liquids in step 2 and add to the beef mixture. Bring
to a boil, reduce heat and simmer for 1 1/2 hrs. Float the serranos
on top of the chili during this time, removing them before they fall
apart. Step 3: Combine seasonings and add to beef mixture. Bring to a
boil. Reduce and simmer for 20 minutes. adding small amounts of water
or beef broth as needed for consistency. Step 4: Add cumin. Taste and
add salt(or other seasoning) as needed. Simmer for 10 minutes. Makes
about six cups. Sazon* Is a seasoning blend of MSG, cilantro and
achiote. Made by Goya Foods
Servings: 6 servings
Cin-Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into history, in fact as far back as pharonic Egypt, and possibly even further. In practice though, in the main part, these ancient records were just very basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius informs us how the Roman chefs made use of a wide range of spices, including a few you will know like thyme, fennel and asafoetida. Closer to modern times, there were some interesting books published in the 1300s ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is popular today, but rather recipes for the types of meals on the menues of the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices such as parsley and basil. The introduction of these new tastes caused an explosion in recipe books, many of which still exist in private libraries. By the time we get to the twentieth century, cookery publications are greatly in demand as a result of better eduction, more spare time and having more money. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Cin Chili recipe.
