Ingredients
3 tbsp oil,cooking
2 onions
3 lb beef,coarse grind
2 tbsp worcestershire sauce
3 garlic cloves
4 tbsp red chile,hot,ground
4 tbsp red chile,mild,ground
2 tsp cumin
1 tsp oregano,dried,pref. mexican
2 tsp salt
16 oz kidney beans
15 oz chili sauce
Directions
1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium
heat. Add the onions and cook until they are translucent.~ 2. Add the
beef to the pot with the onions. Break up any lumps with a fork and
cook, stirring occasionally, until the meat is evenly browned. Add
the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir
in the ground chile, cumin, oregano, and salt and cook, uncovered,
for 5 minutes.~ 4. Add the beans and chili sauce and simmer,
uncovered, for 1 hour. Taste and adjust seasonings.~
Servings: 8 servings
Clyde's Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
Historians have proved the existance of recipes back into distant history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in ancient 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 those who drank it feel wonderful and blissful. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans were skilled in the use of many different spices, including a few you will know for example bay, rue and dill. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books published in the fourteenth century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that appears on menues today, but instead recipes for the types of meals prepared for the nobility of the period. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas led to an eruption in manuscripts on cooking, some of which are kept safe in private collections. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Clyde's Chili recipe.
