Ingredients
5 lb ground lean beef
6 chopped onions
6 garlic cloves, minced
3 8-oz cans tomato sauce
3 6-oz cans tomato paste
3 quarts tomato juice
9 tbsp chili powder
4 tbsp vinegar
4 tbsp brown sugar
4 tbsp ground cumin
2 tsp each: majorum, coriander
1 ground pepper
4 bay leaves
1 dash: cinnamon, cayenne
1 pepper, hot sauce, ms. dash
1 white wine & spagh sauce
Directions
In very large pot, brown beef, onions and garlic; drain off fat. Add
remainder of ingredients and bring to boil. Reduce heat, cover, and
simmer for several hours, stirring occasionally. Great served with
shredded cheddar cheese and chopped onion toppings.
Servings: 15 servings
Coonmart Chili From Loren Martin Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as an idea can be traced back into ancient history, in fact as far back as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old cookbooks were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in 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 having made drinkers feel `wonderful`. Moving our culinary historical trip onwards, we have some interesting books which date from the fourteenth century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that appears on menues today, but instead recipes for the types of food served to the rich and wealthy people of the period. Over the next few hundred years, the rich families of the West strove to offer the most exotic banquets, and because of this the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cooking publications were greatly in demand mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. The arrival of TV brings us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Coonmart Chili From Loren Martin recipe.
