Chili A La Franey Recipe


Ingredients

1 tbsp olive oil
1 lb beef,very lean,coarse grind
1 lb pork,very lean,coarse grind
3 onions,large,finely chopped
1 bell pepper(s)
2 celery stalks,finely chopped
1 tbsp garlic,finely chopped
1 tbsp oregano,dried,pref. mexican
2 bay leaves
2 tsp cumin,ground
3 cup tomatoes with tomato paste
1 cup beef broth
1 cup water
1 salt
1 pepper,ground,fresh
1/2 tsp chile caribe
2 tbsp red chile,ground,mild-hot
2 cup kidney beans,cooked,drained


Directions

1. If possible, have the beef and pork ground together, or else mix
meats together in a bowl.~ 2. Heat the oil in a large heavy pot over
medium heat. Add the meat to the pot. Break up any lumps with a fork
and cook, stirring occasionally, until the meat is evenly browned.~
3. Add the onions, green pepper, celery, garlic, oregano, bay leaves,
and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt,
pepper, caribe, and ground chile. Bring to a boil, then lower heat
and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the
beans and simmer for 10 minutes longer. Taste and adjust seasonings.~


Servings: 4 servings

 

 

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Categories: Chili


The History of Recipes

Transcribed cooking instructions as an idea can be observed back into antiquity, certainly as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just primitive hieroglyphic instructions for preparing food.

Moving our culinary historical trip onwards, we find two recipe books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that is served today, but instead accounts of the types of food enjoyed by the upper classes of the period.

When we get to the 1900s, cookbooks were in great demand, mostly as a result of better eduction, people having more spare time and disposable income.

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We hope you enjoy this Chili A La Franey recipe.

 


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