Ingredients
1 lb ground lean pork
1 lb ground lean beef
3/16 cup olive oil
3 1/3 chopped medium onions
1 1/3 cup tomato juice
2 cup water
3 1/3 tbsp chili powder
2 tbsp ground cumin
2 tbsp oregano
2 tbsp unsweetened cocoa
2 tbsp cinnamon
2/3 tbsp salt
1 1/3 tbsp chopped garlic
2 tbsp masa harina
OPTIONAL
1 1/3 lb pinto beans
Directions
1. In a large skillet cook the meat until it turns gray, but not
browned, about 20 minutes. Set aside. 2. Heat oil in the same skillet
and cook the onions until soft and translucent, 10 to 20 minutes. 3.
Stir the reserved meat into the onions. Add the tomato juice, (or
stewed tomatoes), 3 cups water, chili powder, cumin, oregano, cocoa,
cinnamon and salt. Blend and turn the heat to high to bring to a
boil. Reduce heat and simmer, uncovered for 1 hour. Stir
occasionally. 4. Taste for seasoning. Add more chili powder if you
like. Cook 30 minutes longer. 5. Stir in garlic, masa harina. Cook
beans if you want them and add to each plate. Debra West *P CNVB41A
3/24/92 6:54pm
Servings: 4 servings
Chocolate Chili - Southern Recipe brought to you by Recipe Ideas
Categories: Chili; Chocolate; Dessert; Southern
The History of Recipes
Written recipes as a concept can be found way back into antiquity, in truth as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, sadly, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Romans were skilled in the use of many spices, including some that we all recognise such as thyme, mint and parsley. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and tastes led to a torrent in recipe publications, some of which still exist in private collections. During the next few hundred years, the powerful families of Europe strove to lay on the best banquets, and because of this the best cooks and their recipes were highly sought after. However, it was during the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications were starting to become popular due to higher levels of literacy, people having more spare time and being a little richer. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chocolate Chili Southern recipe.
