Ingredients
1 tbsp unbleached flour
2 tbsp instant minced onion
1 1/2 tsp chili powder
1 tsp seasoned salt
1/2 tsp crushed dried red pepper
1/2 tsp instant minced garlic
1/2 tsp sugar
1/2 tsp ground cumin
Directions
Combine all ingredients in a small bowl and blend well. Spoon mixture
into a 6-inch square of aluminum foil and fold to make it airtight
and label as Chili Seasoning Mix. Store in a cool, dry place and use
within 6 months. Makes 1 package (about 1/4 cup) of mix. To make
additional packages, increase ingredient amounts using the above
recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet
over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans,
2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat
and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings.
Recipe By :
Servings: 1 servings
Chili Seasoning Mix 1 Recipe brought to you by Recipe Ideas
Categories: Chili
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Recipes as a concept can be found way back into distant history, certainly as far back as pharonic Egypt, and maybe even further. However, in the main part, these old records were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts which described recipes cooked by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also informs us how the Roman chefs made use of many aromatic flavours, including some that we all recognise for example basil, mint and asafoetida. Later, there were two books published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food prepared for the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including rosemary and coriander. The introduction of these new herbs and spices caused a surge in publications on food, most of which still exist in academic collections. During the following few hundred years, the rich and powerful families of the West tried to offer the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes common in their social group. By the time we get to the 1900s, cookery books were starting to become popular as a result of higher levels of literacy, people having more leisure time and disposable income. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chili Seasoning Mix 1 recipe.
