Ingredients
1 lb beef chuck,hamburger grind
1 bell pepper(s)
4 chiles,green,fresh whole
1 jalapeno pepper,pickled
2 scallions,coarsely chopped
1 can tomato sauce(16oz ea)
1/2 tsp oregano,dried,pref. mexican
1/2 tsp cumin,ground
1 tsp red chile,hot,ground
1 tsp chile caribe
1 can kidney beans(16oz ea)
Directions
1. Form the meat into three or four hamburger patties.
2. Over a grill, charcoal broil the hamburgers until they are medium
rare on the inside and nicely crisp on the outside. Set them aside to
cool.
3. Lightly roast the bell pepper, green chiles and jalapeno (if
fresh) over the fire. Prepare parched red or green chiles according
to succeeding recipe, then finely chop all the peppers.
4. Crumble the hamburgers into a large skillet or Dutch oven and add
the peppers and the remaining ingredients to the meat. Simmer over
the fire for at least 30 minutes. Stir occasionally. Taste and adjust
seasonings.
Servings: 2 servings
Cookout Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
It is possible to track the history of `recipes` back into antiquity, in truth as far back as the Egyptians, and maybe even further. In practice though, sadly, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe found, according to food historians are some ancient tablets in ancient Sumerian which show the preparation 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`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also recounts how the ancient cooks used a good variety of spices and herbs, including a few that are still present in modern kitchens for example bay, rue and dill. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an outbreak in cookery books, the majority of which still exist in academic collections. For the decades that followed, the wealthy families of the West tried to offer the best banquets, and as a result chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes of the day. By the time we get to the 1900s, cooking books were starting to become popular due to increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Cookout Chili recipe.
