Ingredients
1 lb ground beef
1 can peeled tomatoes-sm can
1/2 tbsp chili powder
1 onion, large - diced
2 green peppers, diced
2 celery stalks, chopped
1/2 can red kidney beans-sm can
1 salt and pepper to taste
1/2 tbsp soy sauce (optional)
Directions
Saute ground beef until browned. Drain off fat. Add remaining
ingredients except kidney beans. Simmer. (Best simmered 2-3 hours,
but 30 minutes-approx., is all that is necessary.) Add kidney beans.
Cook til beans are heated through. Serve in bowls or over rice.
Servings: 6 servings
Chili-Ada Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Historians have proved the existence of recipes back into the distant past, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these ancient recipes were just very simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few tablets in 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 anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also informs us how the Romans used a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. In the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, including basil and rosemary. These new foods and tastes prompted a surge in manuscripts on food, the majority of which are kept safe in private collections. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes were at a premium. However, it wasn`t until the 1800s that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications were in high demand, as a result of higher levels of literacy, people having increased free time and having more disposable income. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chili Ada recipe.
