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
We are able to read the history of `recipes` back into the distant past, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, old recipes were just very simple pictorial instructions for meal preparation.
As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents describing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Aspicius describes how the ancient cooks used a wide range of spices, including a few you will know like thyme, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for a torrent in publications on food, most of which still exist in private collections. The revolution that is television brought us TV cookery programs and the recipe books that accompanied them. And that pretty much 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.
