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
Written cooking instructions as a concept can be tracked far back into ancient history, in fact as far into history as early Egypt, and possibly even further. Having said that, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Moving our culinary historical trip onwards, there were some interesting books which appeared in the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is served today, but instead recipes for the types of meals enjoyed by the upper classes of that period. Over the succeeding few centuries, the rich and powerful families of the West strove to offer the most extravagent meals, and because of this chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down popular recipes of the day. When we get to the 20th century, cookery books are greatly in demand mostly as a result of higher levels of literacy, more spare time and having more money. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chili Gourmet Style recipe.
