Ingredients
2 lb lean ground beef
1/4 cup pure olive oil
2 tbsp president's choice chopped
1 garlic in oil
3 medium onions, chopped
2 red peppers, chopped
1 can (796ml) italian-style plum
1 tomatoes
2 tbsp chili powder
1 tsp dried oregano
2 bay leaves
1 can (540ml) red kidney beans
1 jar (850ml) extra-chunky
1 mild salsa picante
Directions
Brown beef and drain excess fat. In a large stew pot, heat olive oil
and saute onions and red peppers with garlic. Add plum tomatoes with
their juice and break up. Add chili powder, oregano, bay leaves,
salsa and meat. Cook at a low simmer for 1 hour. Fifteen minutes
before serving, remove bay leaves and add kidney beans and sauce and
heat through.
Servings: 1 servings
Cold-Weather Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Historians have traced the existence of recipes far back into the far past, in truth as far back as the ancient Egyptians, and maybe further still. Having said that, sadly, these old records were just simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of ancient tablets in ancient Sumerian 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 drinkers feel `wonderful`. As we move into Roman times 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into starters, main course and afters, a style of dining still practiced today. Aspicius informs us how the Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and parsley. During the next few centuries, the rich families of the West strove to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes of their peers. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Cold Weather Chili recipe.
