Ingredients
1 lb mild italian sausage*
1 lb ground chuck
1 each large yellow onion, diced
2 each large garlic cloves, minced
1 1/2 tbsp chili powder
6 oz can tomato paste
1 1/2 cup water
1 tbsp instant coffee
1 tbsp sugar
1 tbsp paprika
1 tbsp oregano
1 tsp salt
1 tsp pepper
1 tsp cumin
1 cup dark red kidney beans, drain
1 cup refried beans
Directions
* Skinned and crumbled This is one of my favorite recipes from The
Firefighters cookbook, compiled by John Sineno, one of New York's
bravest and well fed!! Brown sausage, ground meat, onion, and garlic
in a pot. Add remaining ingredients except beans, bring to a boil,
cover, and simmer 1 1/4 hours. After cooking time is up, add the
beans and stir. Top with grated Monterey Jack cheese and finely
chopped scallions. FROM: THOMAS BROWN
Servings: 8 servings
Chili Ala Capt. James Mcdonnell~ Engine 81 ** Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written recipes as an idea can be found way back into distant history, in fact as far back as the early Egyptians, and maybe further still. Having said that, these, old cookbooks were just primitive hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of clay 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 people feel wonderful and blissful. During the time of the Romans a roman called Apicius assembled a few documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, something we still use today. Aspicius also informs us how the cooks of his times made use of a wide range of spices, including some familiar names such as thyme, mint and asafoetida. Moving our culinary historical trip onwards, there were some interesting books dating from the 14th Century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including basil and rosemary. These new culinary innovations was responsible for a torrent in books on cooking, most of which are kept safe in private cookery archives. When we get to the 20th century, cookery publications were greatly in demand due to higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Chili Ala Capt. James Mcdonnell~ Engine 81 __ recipe.
