Ingredients
3 lb lean, diced beef
1 qt water
3 tsp salt
5 cloves garlic, fine chop
1 tsp marjoram
1 tbsp sugar
1/4 cup liquid shortening
8 chili pods or>>>>>
6 tbsp chili powder
1 tsp ground cumin
1 tsp red pepper
3 tbsp paprika
THICKENING
6 tbsp corn meal
3 tbsp flour
1 cup water
Directions
Heat oil in large pot, add meat and sear over high heat. Stir
constantly until meat is gray, but not brown. Add water and cover,
cook over low fire for 1 1/2 hrs. Add remaining ingreds., except
thickening, and cok at a bubbling simmer 30 min. Mix thickening
ingreds. together, add to chili mixture, cook about 5 min., stirring
to prevent sticking. More water may be added for desired sonsistency.
If meat is very fat, skim off before adding thickening. For milder
flavor, cut chili powder and red pepper in half, but add 2 more tbs.
paprika for color.
Servings: 1 servings
Chili Iii Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We are able to track the history of meal recipes way back into history, certainly as far into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius tells us how the Romans used a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. During the next few hundred years, the wealthy families of Wesstern Europe tried to serve the most exotic meals, and consequentially the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes of their peers. By the time we get to the twentieth century, recipe publications are increasing in popularity mostly due to better eduction, more leisure time and disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chili Iii recipe.
