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
We can follow the history of meal recipes far back into the distant past, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just simple pictorial instructions for preparing food.
As we move into The time of the romans 25BC a man called Apicius created a number of documents describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times made use of a wide range of spices and herbs, including many that are still in use today such as basil, fennel and dill. During the next few hundred years, the rich families of Wesstern Europe competed with each other to serve the best banquets, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe publications are highly popular due to better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Chili Appreciation Society International Chil recipe.
