Ingredients
1 lb dry pinto beans
1 can (10 oza) red chili sauce
1 water
1/4 cup vinegar
1 lb ground chuck
1 tbsp chili powder
1 large onion, chopped
1 dash hot sauce
1 can (1 lb) stewed tomatoes
1 salt and pepper
Directions
Cover beans with cold water, cover pot and bring to boil. Reduce heat
and simmer for 3 hours, adding water as needed. In a skillet, slowly
brown ground beef. When crumbly, add onion and saute until limp. Add
to beans along with rest of ingredients except the salt and pepper.
Cover and simmer for three hours or until beans are tender and liquid
is somewhat thickened. Add salt and pepper and serve.
From: San Francisco Fire Department, Engine Company 32. Formatted
by Mary Wilson, BWVB02B, San Diego, Jan 1994.
Servings: 4 servings
Chili Beans From San Francisco Fire Departmen Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into ancient history, in fact as far into history as the Egyptians, and potentially, even further back. In practice though, mostly, these ancient recipes were just simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount the baking 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. As we move into The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals were divided into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius also recounts how the Roman chefs made use of many herbs and spices, including a few you will know like bay, fennel and asafoetida. Closer to modern times, we have some books from the fourteenth century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of food on the menus of the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like basil and coriander. The introduction of these new tastes caused an eruption in recipe manuscripts, most of which are now in private cookery archives. During the next few hundred years, the rich families of the West strove to serve up the best banquets, and consequentially the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cooking publications were greatly in demand due to better eduction, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chili Beans From San Francisco Fire Departmen recipe.
