Today's newsletter features the perfect chili - it's the just-right combination of ingredients. And it's all presented Texas-style, which as everyone knows means there's no beans. Don't forget the Saltines!
Enjoy this Texas Cooking recipe and have a great week!
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Texas chili contains no beans. That's right; no beans. Many Texans feel strongly about this and will go on and on about it if you try and add beans to your chili. This recipe certainly qualifies as Texas-style chili in that it contains no beans, but it's also well flavored and the beef is just right. This recipe was cut down from the original, which called for 10 pounds of chuck roast. If you do need to feed a crowd, just multiply the ingredient amounts by three. But you better invest in some Texas-sized pots.
- 3-1/2 to 4 pounds chuck roast, trimmed of fat and cut into 1/2-inch cubes
- 1/3 cup vegetable oil
- 1 large onion, chopped
- 3 medium green bell peppers, chopped
- 5 garlic cloves, minced
- 1 pound ripe tomatoes, peeled and chopped
- 1 6-ounce can tomato paste
- 1/3 cup chili powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons oregano (preferably Mexican oregano)
- 2 teaspoons ground black pepper
- In a large Dutch oven or stock pot, brown the meat in the oil. Remove meat to a bowl and set aside.
- Add the chopped onions, peppers and garlic to drippings in pot over medium heat. Cook for 10 minutes, stirring occasionally. Add more oil if necessary.
- Return the meat to the pan and add the tomatoes with their liquid and the remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours or until meat is fork tender, stirring occasionally.
- Makes 5 to 6 servings.
You can save yourself a lot of trouble by purchasing your chuck roast at a grocery store with a full-service meat counter. Ask the butcher to cube the roast for you.
Lone Star List
Here are 10 things that caught my eye this week!
- Homesick Texan: Salsa verde chicken tamale pie.
- J.C. Reid: Bologna graduates from the lunch box to the smoker. "Now Oklahoma-style smoked bologna is making its way to Houston."
- MySA: H-E-B ranked America's 4th favorite grocery store
- NYT: What to Do With All the Spices That Have Piled Up in Your Kitchen - Make your own homemade blackened seasoning.
- A wonderful essay from Texas Highways: Writer-and-musician Jesse Sublett finds solace in popular Texas birding spots .
- SAVEUR: Learn to make spätzle: Germany's favorite comfort food - And meet its cheesy brother Käsespätzle
- MySA: Meet the Family Behind One of Austin’s Longest-Running Tex-Mex Restaurants: El Patio is still thriving after 65 years.
- Chef Judd: The Best Apple Pie recipe.
- Two Sleevers: How to make perfect rice in the pressure cooker.
- Austin360: East Austin restaurant institution East Side Cafe sold to owner of Suerte, closing this month.
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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