Ingredients
JUDI M. PHELPS
1/2 cup green spanish-style olives
1 lb ground turkey or
1 lb ground-turkey sausage
1 large onion, chopped
1 fresh jalapeno chili, stemmed, seeded and mince
1 tbsp salad oil
3 tbsp chili powder
7 oz can green chilies, diced
28 oz can tomatoes
2 cans kidney beans (15 oz), each
1/8 tsp ground cloves
TOPPINGS
1 corn chips
1 cheddar cheese, shredded
1 cilantro, chopped
1 lime wedges
1 unflavored plain yogurt
Directions
Slice olives; set aside. In a 4-5 quart pan over high heat, combine
turkey, onion, jalapeno, and oil. Stir often until meat is crumbly
and brown, about 20 minutes. Stir in chili powder, green chilies,
tomatoes (break up with a spoon) and juices, beans and liquid,
cloves, and olives. Simmer uncovered, to blend flavors, about 15
minutes. Serve in bowls; offer toppings to add to taste.
Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com or
Juphelps@delphi.com
Servings: 5 servings
Chili Con Pavo Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to trace the history of meal recipes far back into history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. Aspicius also informs us how the chefs of Roman times made use of many different aromatic flavors, including a few you will know like basil, mint and asafoetida. During the following few hundred years, the powerful and rich houses tried to serve the most exotic banquets, and because of this the best cooks and their recipes increased in prestige. Even so, it was during the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cook books were increasing in popularity mostly due to higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chili Con Pavo recipe.
