Ingredients
3 cup chopped onions
1/4 cup vegetable oil
2 tbsp minced garlic
3 lb boneless beef chuck, chilli
2 lb ground turkey *
1/4 cup chilli powder **
1/4 cup ground cumin **
2 tbsp unsweetened cocoa powder
2 tbsp paprika
1 tbsp oregano
4 tsp dried hot pepper flakes **
2 bay leaves
2 8 oz cans tomato sauce
1 cup chicken broth
3 tbsp cier vinegar
1 19 oz can kidney beans, drai
3 green peppers, in 1/2pieces
6 tbsp sour cream
Directions
In a kettle, cook the onions in oil, covered over moderately low heat,
stirring occasionally, until onions are soft. Add the garlic, cook
for one minute. Add the ground beef or turkey, cook over moderate
heat, stirring to break up the lumps. Cook until no longer pink. Add
chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and
the bay leaves. Cook the mixture stirring for one minute. Add the
tomato sauce, broth and vinegar, bring the mixture to a boil. and
simmer it covered, stirring occasionally for 75 minutes or until the
meat is tender Add the kidney beans, green pepper and salt and pepper
to taste. Simmer 15 minutes or until bell peppers are tender. Discard
the bay leaves. Ladle the chilli into mugs and garnish with the
scallions and sour cream. Chilli may be made 3 days in advance.
Chilli will improve in flavor if cooled completely uncovered and then
chilled covered overnight. * Use EITHER turkey or ground meat **Add
these spices gradually until it has reached the level of spiceness
Servings: 1 servings
Chili Gourmet Style Recipe brought to you by Recipe Ideas
Categories: Chili; Gourmet
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into distant history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. However, these, old cookbooks were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to historians is a collection of clay tablets in Sumerian which show the making 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. As we move into The time of the romans 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Aspicius describes how the Roman cooks made use of many spices, including a few you will know such as thyme, mint and asafoetida. During the succeeding few centuries, the powerful and rich competed with each other to offer the most extravagent banquests, and consequentially cooks and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks are in great demand, as a result of better eduction, more free time and having more money. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chili Gourmet Style recipe.
