Ingredients
6 dried hot chile peppers
1/2 tsp oregano
3 lb boneless chuck -- in 1/4
1 inch
1 accompaniments:
1 dice
1 sour cream
6 tbsp rendered beef suet
1 cheddar cheese -- finely
1 grate
2 each onions -- chopped
1 d
4 each garlic cloves
1 onion -- chopped
1 1/2 tbsp cumin
1 hot chile peppers -- seeded
1 lb tomatoes -- drained &
1 chopped
1 minced
1 tbsp unsweetened cocoa powder
1 kidney or pinto beans
1 each bay leaf
1 tortilla chips
Directions
Heat a griddle or cast-iron skillet over mod-high heat until it is
hot. Toast the chile peppers, turning them and not allowing them to
burn, for 1-2 minutes. Let chile peppers cool until they can be
handled, then seed them. Combine peppers with 1 cup water in a small
saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes.
Puree the water and pepper in a food processor. In a large casserole,
saute the chuck in 4 Tbsp beef suet over moderately high heat until
it is lightly browned. Transfer meat to a bowl. Add to the casserole,
the remaining suet, onions, and garlic, and cook the mixture over
moderate heat, stirring, until the onions are softened. Add the cumin
and cook the mixture over mod-low heat, stirring, for 1 minute. Add
the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and
oregano, and combine the mixture well. Add water to cover barely.
Bring to a boil and simmer, covered, stirring occasionally, and
adding more water, if necessary, to keep the meat covered, for 2
hours longer. Add salt to taste, simmer uncovered for another hour.
Discard bay leaf. Transfer the chili to a heated serving bowl and
serve it with the sour cream, cheese, onion, chile peppers, beans and
tortilla chips. a 1981 Gourmet chili favorite
Recipe By :
Servings: 6 servings
Chili Our Way-Ch Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Food historians have traced the existence of recipes far back into ancient history, at least as far as the Egyptians, and maybe even further. Interesting though that is, generally, these ancient recipes were just primitive pictorial recipes for preparing food.
Fascinatingly, the oldest recipe found, according to historians are a few stone tablets in ancient Sumerian 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 making anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into starters, main meal and desserts, something we still use today. Aspicius also tells us how the ancient cooks made use of many herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. As our culinary historical trip moves on a few more years there were two interesting books from the 1300s - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an eruption in recipe books, most of which still exist in private libraries. Over the following few hundred years, the rich and powerful families of the West competed with each other to serve the best banquets, and as a result chefs and their recipes were greatly in demand. However, it was during the 19th century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes common in their social group. By the arrival of the 20th century, cookery books are in high demand, due to increased literacy, leisure time and having more money. The introduction of television gave us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chili Our Way Ch recipe.
