Ingredients
1 lb beef, ground or turkey
1 garlic, minced
1 large onion, finely chopped
1 medium green pepper, finely chopped ( about 2/
4 tbsp chili powder
1 tbsp cider vinegar
1/4 tsp allspice
1/4 tsp coriander
1 tsp cumin
1/2 tsp salt, or to taste
1/2 cup water
1 can (16 oz) canned crushed tomatoes
1 can 16 oz can red kidney beans with liq, uid.
1/4 cup corn, frozen or leftover, or
1 canned
MEATLESS VERSION
1 omit meat and substitute
1 tbsp oil
1 can 16oz garbanzo beans, undrained
1 can 16oz pinto beans, undrained
Directions
Cook beef, garlic, onion and green pepper in a heavy Skillet over
medium high heat, stirring frequently to break up meat. Cook until
onion is soft and meat has last its pink color. Add remaining
ingredients.
Bring to a boil, cover and reduce heat. Simmer the chili for 45 mins,
stirring frequently. MEATLESS CHILI (VERY GOOD) FOLLOW THE BASIC
RECIPE. OMIT THE BEEF AND WATER. USE 1 TBSP VEGETABLE OIL TO SAUTE
THE GARLIC, ONION AND GREEN PEPPER. ADD 1 16 OZ CAN OF GARBANZO
BEANS AND ONE 16 OZ CAN OF PINTO BEANS, UNDRAINED.
Servings: 6 servings
Consumer Reports Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into distant history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. However, these, ancient cookbooks were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which recount the preparation 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 `wonderful`. Moving on, there were two books published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that is familiar to us all today, but instead accounts of the types of food served to the nobility of those days. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the East, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices prompted an increase in recipe books, many of which are kept safe in private libraries. During the following few centuries, the upper-class families of the West tried to offer the most extravagent banquests, and as a result chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookery publications were starting to become popular as a result of increased literacy, leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Consumer Reports Chili recipe.
