Ingredients
2 tbsp bacon drippings, or butter o
1 large onion, coarsely chopped
3 lb lean beef, coarsely ground
3 medium garlic cloves, finely choppe
4 tbsp ground chili peppers, (hot)
2 tbsp ground chili peppers, (mild)
2 tsp ground cumin
3 cup water
1 1/2 tsp salt
Directions
Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard,
butter, or drippings in a large heavy pot over medium heat. Add the
onions and cook until transparent but not browned, about 5 minutes.
Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring
occasionally, until meat is evenly browned. Stir in water and salt.
Bring to a boil, then lower heat and simmer, uncovered, for about 2
1/2 to 3 hours, stirring occasionally, until meat is very tender and
flavors are well blended. Add more water if necessary. Taste and
adjust seasonings.
Serves 6.
Servings: 6 servings
Pecos River Bowl Of Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We can track the history of meal recipes far back into distant history, in fact as far back into recorded history as early Egypt, and possibly even further than that. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to historians are a few clay tablets in Sumerian describing 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 anyone who tried it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. He also describes how the Roman chefs were skilled in the use of many different spices, including some familiar names like bay, mint and parsley. Later, we find a couple of books which were published in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that appears on menues today, but instead descriptions of the types of meals on the menus of the nobility of the period. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, some of which are now in academic collections. For the centuries that followed, the powerful and wealthy strove to lay on the most extravagent meals, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookbooks are starting to become popular mostly as a result of better eduction, people having more spare time and having more money. The introduction of the TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Pecos River Bowl Of Chili recipe.
