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
Transcribed cooking instructions as an idea can be traced back into distant history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these old recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also recounts how the Romans made use of many different aromatic flavors, including some that we all recognise for example basil, mint and dill. As we move on, we find a couple of cookery books which appeared in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is popular today, but instead recipes for the types of food on the menus of the wealthy. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an increase in cookery books, many of which are kept safe in private collections. During the next few centuries, the powerful and rich houses competed to lay on the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cook books were highly popular mostly as a result of higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Chili Con Carne (38) recipe.
