Ingredients
1/2 cup oil
2 tbsp salt
2 tbsp cumin seed
9 each garlic cloves minced
2 tbsp cocoa powder
1 can tomatoes, peeled, chopped
6 cup onions, chopped
6 lb beef small cubes
1 tbsp fennel
1 cup chili powder
1 tbsp sugar
24 oz tomato sauce
1/2 lb bacon cut into 1/2 squar
2 lb pinto beans, dry, rinsed & pic
4 each garlic cloves minced
3 each water
Directions
Saute onions until translucent. Sprinkle salt in stockpot brown beef
over medium high heat. Grind cumin & fennel add to meat with onion
garlic, chili powder, cocoa & sugar. Stir in tomatoes & tomato sauce
& 4 cups water. Bring to a boil reduce heat to simmer stir
occasionally for 3 1/2 hours. If its too thick add water. BEANS In
heavy pot cook bacon until crisp. Add beans, garlic, salt and water.
Bring to a boil over moderate heat. Reduce heat & simmer, stir
occasionally until beans are tender, about 1 1/2 hours. Use slotted
spoon to add beans to chili. use liquid to thin chili. Source: Mum's
box
Servings: 30 servings
Chili & Beans For A Crowd Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into ancient history, in truth as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to historians is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of Roman times used many aromatic flavors, including some familiar names such as bay, fennel and asafoetida. Moving on, there were two interesting cookery books published in the 14th Century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is served today, but rather descriptions of the types of meals enjoyed by the rich. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, including coriander, parsley, and basil. The introduction of these new culinary ideas created an eruption in books on cooking, the majority of which still exist in academic collections. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chili & Beans For A Crowd recipe.
