Many families need meals that will stretch the household budget and this is ever so true when there are lots of hungry people to feed at one time. When settlers headed West in wagon trains, stews were popular. As time passed, the cooks began to combine all sorts of ingredients. These chilli recipes were handed down to kin through the years.
People from different cities joined the wagon trains and provided a diverse amount of information on how these dishes could be prepared. Ethnic groups were accustomed to spicy additions like jalapenos, that burned the mouth after each bite. Some people enjoyed peppers but could not tolerate spicy foods. A recipe was created to meet the needs of many settlers, and sauces were always thick and rich.
The availability of cooking ingredients changed along the route. Settlers always had a supply of rice on hand, but could fix these stews using beans like the kidney bean or Navy bean. People that had lived in colder climates were used to eating Northern beans. Today, most people make bean selection after the meat has been chosen.
The method of cooking will have a direct influence on cooking time. These hearty stews can be prepared using a stove top that is powered by electricity or natural gas, a slow cooker, crock pot, or a pot hung on a spit over an open fire. The latter was popular among the settlers, and the cook prepared the meals from a chuck wagon. Some of those chefs chose to use left over coffee in the mixture as part of the flavor enhancers.
The sauces that form in the dish will come from a variety of sources. Some rustic varieties will feature canned or fresh tomatoes that are diced to add texture and add some body to the sauce. Most kitchen cooks will choose to squeeze and mash the whole tomatoes before tossing into the mix to create bite size morsels that are tender and full of flavor.
Certain vegetables will make their way into the pot. Cooks can use fresh onion such as white or red onion or dried onions. Fresh onions are diced to bite sized pieces, and some preparers will choose to add scallions or lemon juice for added texture and coloring. Cooks can chop up some parsley, and celery, along with salt and pepper.
The amount of water that will be needed will be influenced by the number of dry ingredients that are used in each pot, and how the mixture will be cooked. Any other liquids placed in the dish will need to be considered. Stove top cooking will allow moisture to evaporate, so additional water may be needed as the dish boils.
The dry ingredients for these stews will create the flavor base, and many cooks will add spices that are compatible to the meat that will be used. Any combination of pork, beef and turkey can be used based on personal preferences or crowd appeal. The fat content for these stews is monitored to ensure that every spoonful is free of grease.
People from different cities joined the wagon trains and provided a diverse amount of information on how these dishes could be prepared. Ethnic groups were accustomed to spicy additions like jalapenos, that burned the mouth after each bite. Some people enjoyed peppers but could not tolerate spicy foods. A recipe was created to meet the needs of many settlers, and sauces were always thick and rich.
The availability of cooking ingredients changed along the route. Settlers always had a supply of rice on hand, but could fix these stews using beans like the kidney bean or Navy bean. People that had lived in colder climates were used to eating Northern beans. Today, most people make bean selection after the meat has been chosen.
The method of cooking will have a direct influence on cooking time. These hearty stews can be prepared using a stove top that is powered by electricity or natural gas, a slow cooker, crock pot, or a pot hung on a spit over an open fire. The latter was popular among the settlers, and the cook prepared the meals from a chuck wagon. Some of those chefs chose to use left over coffee in the mixture as part of the flavor enhancers.
The sauces that form in the dish will come from a variety of sources. Some rustic varieties will feature canned or fresh tomatoes that are diced to add texture and add some body to the sauce. Most kitchen cooks will choose to squeeze and mash the whole tomatoes before tossing into the mix to create bite size morsels that are tender and full of flavor.
Certain vegetables will make their way into the pot. Cooks can use fresh onion such as white or red onion or dried onions. Fresh onions are diced to bite sized pieces, and some preparers will choose to add scallions or lemon juice for added texture and coloring. Cooks can chop up some parsley, and celery, along with salt and pepper.
The amount of water that will be needed will be influenced by the number of dry ingredients that are used in each pot, and how the mixture will be cooked. Any other liquids placed in the dish will need to be considered. Stove top cooking will allow moisture to evaporate, so additional water may be needed as the dish boils.
The dry ingredients for these stews will create the flavor base, and many cooks will add spices that are compatible to the meat that will be used. Any combination of pork, beef and turkey can be used based on personal preferences or crowd appeal. The fat content for these stews is monitored to ensure that every spoonful is free of grease.
