Ingredients
2 large garlic cloves, chopped fine
1 or pressed.
1 large onion, chopped
1 green pepper, chopped
1 green hot pepper, chopped
1 zucchini, diced
1 large can whole peeled tomatoes
6 oz tomato paste
3 tbsp chili powder (or as much as
1 you can stand)
1/2 tsp cloves
1 tsp white vinegar
1/4 cup uncooked brown rice
Directions
Saute the chopped vegies (all but zuchini) in about 1/2 cup water
until the onions are translucent. Add everything else and bring to
boil. Lower heat to simmer and add 4 cups of cooked or canned kidney
beans. (oops, I forgot the beans in the ingredient list above) Simmer
for about an hour, or longer. Even better if it sits another day.
Freezes well. Good over rice.
Posted by Jody Bar-On
Digest [Volume 14 Issue 15] Jan. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Chili (Bar-On) Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into distant history, certainly as far into history as early Egypt, and quite possibly further than that. In practice though, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are some tablets in ancient Sumerian which describe 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 blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into appetizers, entrees and dessert, a very modern way of dining. Aspicius also recounts how the cooks of his times made use of a good variety of spices, including some that we all recognise such as thyme, rue and parsley. For the centuries that followed, the upper-class families of the West competed with each other to lay on the most extravagent meals, and as a result the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery publications were in high demand, mostly as a result of increased literacy, people having increased free time and a general increase in wealth. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chili (Bar On) recipe.
