Ingredients
3 lb ground beef
3 tbsp bacon fat
3 onions, chopped
4 garlic cloves, chopped
4 tbsp chili powder
1 tbsp cumin
1 tbsp flour
1 can tomatoes, large
3 bay leaves
1 tbsp oregano
1 tbsp red wine vinegar
1 1/2 tbsp brown sugar
1 pt black olives
1 can kidney beans, large
Directions
In bacon fat, lightly brown onion and garlic. Remove. To the fat add
chili that has been mixed with 1T flour. Make sure that there is
enough fat or add more so that it mixes well. Stir until smooth. Add
meat, stir until all the chili mixture is absorbed. Brown. Stir in
tomatoes and cook gently for 20 mins. Add bay leaves, oregano,
vinegar, and brown sugar. Cook 20 mins, add kidney beans. Cook slowly
for 2 hrs then add olives. Source: Recipes 1st try: We cut ground
beef to 1 lb. Really rich and spicy. Leftovers the following day were
even better! 2nd try: We increased ground beef to 1 1/2 lbs, used 1
med can kidney beans, and increased tomatoes to 2 cans. This was
terrific!
Servings: 3 servings
Chili Con Carne - Mexican Style Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in truth as far as pharonic Egypt, and possibly even further than that. However, sadly, these old recipes were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a series of stone tablets in ancient 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 having made anyone who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius created a few documents which described recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. Additionally, he describes how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks such as basil, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, such as parsley, basil and rosemary. These new herbs and spices led to an increase in manuscripts on cooking, some of which are now in private cookery archives. When we get to the 20th century, cookbooks were increasing in popularity as a result of higher levels of literacy, people having more free time and disposable income. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chili Con Carne Mexican Style recipe.
