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
It is quite feasible to follow the history of transcribed cooking instructions back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a series of clay 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 having made those who drank it feel exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a few scripts detailing recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and desserts, something we still use today. He also recounts how the early Romans made use of a wide range of herbs and spices, including some that we all recognise for example basil, rue and parsley. During the next few hundred years, the wealthy families of Wesstern Europe competed to serve the most extravagent banquests, and as a result cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the twentieth century, recipe publications are highly popular as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Chill Lee's 4 K Chili recipe.
