Feeding a large group of people a healthy and hearty meal can be difficult, especially if money is tight. Settlers solved this dilemma by preparing meals like stews that were served hot on the trail. As ingredients were added, chilli recipes were created that were later passed on to other family members. As each generation of cooks created a different version of this popular stew, the ingredients were written down and saved.
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 appearance and taste of the dish can change dramatically based on how it is cooked. The stews can be slow cooked on a stove top using various fuel sources. A slow cooker and a crock pot will allow the dish to steep in its own juices without fear of losing moisture that is full of flavor gained from the ingredients. Some flavors found in stews cooked on the open range originated from old coffee and an open fire.
The texture of the sauce is influenced largely by tomatoes. The cook can choose to use fresh tomatoes or those that are steamed and canned. The thickening of the sauce will occur as the mixture cooks, so cooks are able to use liberal amounts of whole tomatoes that are crushed just before entering the pot. A certain amount of the tomatoes can be diced into bite sized pieces.
Fresh vegetables provide the cooks with the opportunity to create a signature dish. Southern cooks like to add sweet onions to the pot. Fresh red onions can add color, and white onions offer a more pronounced flavor. For variety, some cooks will squeeze lemon juice into the mass, and add chopped scallions for contrast. A sprinkle of parsley, and a handful of celery will give the mixture some body.
Caution should be used when adding water to the cooking vessel because the mixture will have the tendency to resemble soup if too much water is added. If the recipe was initially created using a stove top burner, then water should be added at different times during cooking. Slow cookers do not allow moisture to evaporate so water should be used conservatively.
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 appearance and taste of the dish can change dramatically based on how it is cooked. The stews can be slow cooked on a stove top using various fuel sources. A slow cooker and a crock pot will allow the dish to steep in its own juices without fear of losing moisture that is full of flavor gained from the ingredients. Some flavors found in stews cooked on the open range originated from old coffee and an open fire.
The texture of the sauce is influenced largely by tomatoes. The cook can choose to use fresh tomatoes or those that are steamed and canned. The thickening of the sauce will occur as the mixture cooks, so cooks are able to use liberal amounts of whole tomatoes that are crushed just before entering the pot. A certain amount of the tomatoes can be diced into bite sized pieces.
Fresh vegetables provide the cooks with the opportunity to create a signature dish. Southern cooks like to add sweet onions to the pot. Fresh red onions can add color, and white onions offer a more pronounced flavor. For variety, some cooks will squeeze lemon juice into the mass, and add chopped scallions for contrast. A sprinkle of parsley, and a handful of celery will give the mixture some body.
Caution should be used when adding water to the cooking vessel because the mixture will have the tendency to resemble soup if too much water is added. If the recipe was initially created using a stove top burner, then water should be added at different times during cooking. Slow cookers do not allow moisture to evaporate so water should be used conservatively.
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.
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