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Texas chili. What's it all about? Chili is the official State Dish of Texas. Serve with cold beer or iced tea, and some Saltines.
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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.
Note: 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!
- Texas Monthly has released 120 Tacos You Must Eat Before You Die
- Hou Chron: 'Tacos of Texas' web series gives viewers a taste of Houston's cultura al pastor.
- Bev Cooks: Chicken and Mushroom Noodle Casserole.
- NYT Food: What to Drink Before Bed? There's Lots to Consider - A new book explores the nightcap's many possibilities and asserts only a single rule: Keep it to one drink.
- Crave DFW: Dallas' The Grape on Lower Greenville Is Still Amazing after 46 years.
- Houston Food Finder: Six Great Texas Whiskeys to Know - great list!.
- Homesick Texan: Chile relleno casserole, El Paso style
- Sweet Life Bakes: Dulce de Leche Bundt Cake recipe
- Fort Worth Weekly: Alamo Drafthouse's Badass Kitchen
- Saveur: The Underexplored Roots of Black Cooking in Nova Scotia - African Nova Scotian culture is preserved and promoted through family recipes.
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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