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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?
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Enjoy this Texas Cooking recipe and have a great week!
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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.
Lone Star List
Here are some things that caught my eye this week!
- Two SleeversL Maple Pecan Bars made in the air fryer Laissez le bon temps rouler!
- A Pleasant Little Kitchen: Stuffed Shells with Ricotta and Beef
- Southern Living predicts the next twenty years of BBQ, Austinot: Austin Speakeasy Secrets
- J.C. Reid: 10 years of craft barbecue: how we got here and where we’re going - The new Dickies Arena means there is no reason to miss this year’s Fort Worth Stock Show and Rodeo
- Bon Appetit: Is your chicken soup sub-par? The most common chicken soup mistake.
- Mexican Please: East Grocery List for 37 Mexican Recipes and Making corn tortillas with masa harina from Masienda
- Pocket: Making sugar more efficient - A Tiny Tweak to Sugar Is About to Make the World’s Sweets a Lot Healthier, Don’t worry, your sweet tooth will still be satisfied.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
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!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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