- OMAHA STEAKS - Free Shipping on Orders Over $59! (Valid 01/15/2020) Have you seen the DEAL OF THE DAY at Omaha Steaks?
Chili Weather
January is not National Chili Month, although it should be! (Actually January is National Soup Month.) Our Friday Night Chili recipe is a really good one. As one of my Texan quirks, I confess that like to eat it with fresh flour tortillas, by making a taco out of it. Is that weird?
Did you see last week's newsletter Applesauce Bread?
→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←
Enjoy this Texas Cooking recipe and have a great week!
******************************
You are reading our Recipe of the Week newsletter. In 2020 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Friday Night Chili
This is not "cook-off" chili. And it will stir controversy among those "no beans" Texas chili mavens. But, aside from the fact that it's delicious, it is easy to put together and calls for ingredients most people have on hand or are easily obtainable.
- 2 pounds lean ground chuck
- 3 large cloves garlic, minced or pressed
- 2 large onions, chopped
- 2 14.5-ounce cans pinto or kidney beans, well drained
- 1 1/4 cup beef broth
- 1 cup water
- 1 14.5-ounce cans whole, peeled tomatoes, undrained and chopped or mashed with a potato masher
- 1 8-ounce can tomato sauce
- 3 rounded tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1-1/2 teaspoons ground cumin
- 2 tablespoons masa harina, optional but very desirable
- Shredded Cheddar cheese, optional
- Saltines or corn chips, optional
- Combine the ground chuck, garlic and onion in a Dutch oven and cook until beef is browned, stirring to crumble it. Drain well. (I use 85 percent lean ground chuck, and there is no excess grease to drain.)
- Add beans, beef broth, water, tomatoes, tomato sauce, chili powder, salt, oregano, black pepper and ground cumin. Reduce heat and simmer, uncovered, for about 1-1/2 hours, stirring occasionally.
- If you are using masa harina, stir it into the chili about 20 minutes before it's done. While this is an option, the masa will thicken the chili gravy and add an authentic Tex-Mex flavor that nothing else provides.
- Serve topped with grated cheese and saltines or corn chips, if desired.
- Makes 6 generous servings.
More chili recipes: Brazos River Chili, LBJ's Pedernales River Chili,
Hot Pants Chili.
Here are some things that caught my eye this week!
Lone Star List
Smokelore: A Short History of Barbecue in America by Jim Auchmutey. New Cookbooks We're Reading
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak.
by Aaron Franklin
by Paula Forbes
Great Austin-style recipes here!
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter