Ingredients
LARRY LUTTROPP FVKC70A
L.A. TIMES FOOD SECTION 2/94
1 1/2 lb ground beef
2 medium onions, chopped
2 cl garlic, minced
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 qt water
3 tbsp chili powder
1 tbsp vinegar
1/2 tsp black pepper
1 bay leaf
1 tsp ground cumin
1/2 tsp marjoram
1/2 tsp ground coriander
1/2 tsp ground cardamom
1 dash ground cinnamon
1 cayenne pepper
1 tbsp sygar
1 salt
Directions
Brown beef, onions and garlic in large heavy pot. Spoon off excess
fat and grind mixture in food processor until meaty in consistency.
Return to pot.
Add tomato sauce and paste, water, chili powder, vinegar, pepper,
bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne,
sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours
or until thick, stirring occasionally.
Serve alone or over cooked spaghetti with shredded cheddar cheese
and chopped onions, if desired. Makes 6 to 8 servings.
Each of 6 servings contains about: 287 calories; 382 mg sodium; 64
mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams
protein; 1.67 grams fiber.
Presented by: Rose Rosti, L.A. Times, Culinary SOS
Servings: 6 servings
Cincinnati Chili (L.a. Times) Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as a concept can be traced back into the far past, certainly as far back into recorded history as ancient Egypt, and possibly even further. However, mostly, these old cookbooks were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is popular today, but instead descriptions of the types of food served to the upper classes of the time. Over the next few centuries, the rich families of the West competed with each other to lay on the most exotic banquets, and as a result the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. The introduction of television brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Cincinnati Chili (L.a. Times) recipe.
