Ingredients
PHILLY.INQUIRER
1 large onion chopped
1 1/2 tbsp sugar
5 cloves garlic crushed
1/2 tsp dried thyme
2 tbsp vegetable oil
1/2 tsp dried basil
1 lb ground beef
1/4 tsp liquid hot pepper sauc
1 cup canned tomatoes,draind
1 and seeded
1/4 tsp ground bay leaves
1 salt and pepper to taste
4 tbsp tomato puree
1 pinch of red chili pepper
1 flakes
2 tbsp chili powder
1 1/2 tbsp worchestershire sauce
1 1/2 tbsp red wine vinegar
Directions
CORNBREAD BATTER;RECIPE BELOW
SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASLUCENT,NOT
BROWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN
TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE
VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES.LET
SIMMER,STIRRING OCCASIONALLY,FOR O HOUR.ADJUST SEASONINGS,TO
TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE.)
WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER
CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON
CORNBREAD BATT OVER TOP OF CHILI.BAKE AT 375 DRGREES FOR 20 TO 30
MINUTES,UNTIL CORNBREAD IS BAKED THROUGH.THE BAKING TIME WILL DEPEND
ON THE DEPTH OF THE BATTER.IF DESIRED SERVE CHILI WITH A SIDE DISH OF
BLACK BEANS.MAKES FOUR SERVINGS.. RECIPE FOR CORNBREAD NEXT
Servings: 4 servings
Chili Elizabeth Taylor Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We can track the history of written recipes way back into the far past, in truth as far into history as the early Egyptians, and possibly even further than that. Having said that, in the main part, these early cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to historians is a collection of stone tablets in the Sumerian language 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 drinkers feel blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius tells us how the ancient chefs were skilled in the use of a wide range of herbs, including a few you will know like basil, fennel and dill. For the next few years, the upper-class families of Wesstern Europe tried to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking books are starting to become popular due to more people being able to read, people having more free time and having more money. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chili Elizabeth Taylor recipe.
