Ingredients
2 cup pinto beans, dried, or red
1 ; kidney or similar beans,
1 ; soak overnight and drain
2 lb beef, lean stewing, cut into
1 ; cubes
2 bay leaves
2 large onion, sliced
1 cl garlic, finely chopped
2 tbsp oil
5 tomato, peeled, seeded and
1 ; chopped, or 3 cups tomato
1 ; sauce
2 tsp salt
1 tbsp cornstarch, or 2 tablespoons
1 ; cornmeal
1/4 tsp oregano, dried
1/4 tsp sage, dried
1/4 tsp ground cumin
1 1/2 tsp pepper
1 tbsp chili powder
SILVER XPRESS MAIL SYSTEM 5
Directions
Put the beans and the meat in enough water to cover them, and bring
to a boil. Add the bay leaves, onion and garlic, and continue
cooking over moderate heat until the beans are tender--about two
hours.
Heat a skillet, then add the oil. Stir in the tomato, salt,
cornstarch or cornmeal, herbs and seasonings. Mix them thoroughly and
simmer for five minutes. Add the mixture to the beans and simmer for
one more hour. misc05
Source: George C. Booth; The Food and Drink of Mexico
MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k
(1:102/125) ® ¯ BBS: Sound Advice (816) 436-4516 Date: Fri, 12-23-94
(14:12) Number: 17926 Refer: 0 To: ALL From: EARL CRAVENS Subj:
misc06 Asian Conf: InterCook (823) Read: No Status: Public
Servings: 8 servings
Chili Con Carne (38) Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Mexican
The History of Recipes
We are able to read the history of written recipes far back into antiquity, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics is a collection of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius wrote some documents describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something we still use today. He also describes how the early Romans made use of many different spices, including some that we all recognise for example thyme, fennel and dill. During the next few centuries, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes common in their social group. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Chili Con Carne (38) recipe.
