Ingredients
5 lb gr chuck
1 large onion chopped
4 garlic cloves, finely choppd
1 jalapeno(canned) with seeds
1 can beer
2 tbsp cumin
4 tbsp new mex grd red chilies
1 tsp paprika
1 tsp grd black pepper
1 tsp flavor enhancer
1 tsp salt
1 package chill lee's chili mix
Directions
Water
Brown the meat. Brown onions,garlic an jalapeno together. Combine
meat and onion with beer, cumin,chilies, paprika, pepper, flavor
enhancer and salt; marinate for one hour. Add water to cover. Stir
well. Cook chili-grind meat at least 2 hours. Hand cut meat should be
cooked 3 to 4 hours. Hamburger meat, after its browned, should be
ready in about 30 min. If using a fresh jalapeno, remove the seeds.
Chili Lee has also been known to add a 15 ounce can of tomato sauce
to his chili and substitute 2 T NW chili powder for the grd red
chilies. write the Chill Lee Corp., Box 462 Alief, Tx 77411
Posted by Ken Strei
Servings: 6 servings
Chill Lee's 4-K Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Experts have traced the existence of recipes way back into the distant past, in fact as far back into history as the Egyptians, and possibly even further. Having said that, generally, these old records were just simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. During the time of the Roman Empire a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of his times made use of many different aromatic flavors, including a few you will know such as thyme, rue and asafoetida. As our culinary historical trip moves on a few more years there are some books from the 1300s - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is popular today, but rather descriptions of the types of meals prepared for the wealthy. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and spices led to a torrent in recipe manuscripts, many of which are now in private collections. Over the following few hundred years, the powerful families of the West strove to serve up the best banquets, and consequentially chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe books are greatly in demand due to better eduction, more spare time and having more money to spend. |
We hope you enjoy this Chill Lee's 4 K Chili recipe.
