Ingredients
2 lb chuck beef, cubed in stew-sized pie, ces
1 medium onion, chopped
2 tbsp chopped suet or veg. oil
4 jalapenos, stemmed, seeded, halved
8 oz tomato sauce
12 oz beer
16 oz beef stock
1 tbsp cumin, ground
2 tsp garlic powder
1 tsp pepper, ground
4 tbsp chili powder
1/4 cup masa
1 cup water
1 tbsp paprika
Directions
The only way I do beer chili is make a regular pot, extra hot, and
drink a bunch of beers with it. Very satisfactory that way.
Let it be noted that I disagree with many of the particulars of the
recipe below, but it's a good example of a beer chili.
Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin,
garlic, pepper, and half the chili powder. Simmer until meat is done,
about 2 hr. Make a paste of the masa and water. Stir this quickly
into the chili. Add the paprika and the rest of the chili powder.
Cook 15 min. Remove Jalapenos and serve.
From: Michael Loo
Servings: 1 batch
Chili Appreciation Society International Chil Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as a concept can be traced way back into ancient history, at least as far back into recorded history as pharonic Egypt, and maybe further still. In practice though, mostly, these early cook books were just simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to historians is a collection of ancient tablets in ancient Sumerian which describe 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 anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of interesting books which were published in the 14th Century : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in recipe manuscripts, many of which are kept safe in private libraries. Over the following few centuries, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chili Appreciation Society International Chil recipe.
