Texas Chili

 

 From The Tex-Mex Table by Mandi Hickman

Pictured: Texas Chili and Cornbread Salad 

 

Ingredients:

3-4 lb boneless chuck roast, excess fat removed, cut into 1-inch pieces

S &P

4 T olive oil

1 poblano pepper (medium-large), seeds removed and chopped

1 jalapeno pepper, seed removed, finely chopped

1 medium yellow onion

1 T brown sugar

2 T chili powder

2 T ground cumin

2 t smoked paprika (we use Penzy's Spanish smoked paprika)

1 t dried oregano (we use Mexican dried oregano)

4 cloves of garlic, minced

2 T tomato paste

4 cups beef broth (we use low sodium)

1 T Worcestershire sauce

1 (15 oz) can pinto beans, drained and rinsed (optional or heated on the side)

2 bay leaves

Toppings:

shredded cheddar cheese, sliced green onions, sour cream, pickled onions and jalapenos 

 

Directions: 

Liberally season the chuck roast pieces with S & P.

Heat 2 T of olive oil in a Dutch oven over medium-high heat. Add the meat in small batches and cook until browned. Remove meat when browned and set aside. Repeat with small batches.

Add the remaining 2 T of olive oil to the pot and heat. Add the poblano pepper, jalapeno and onion. Cook for about 5-6 minutes stirring occasionally.

Add some beef broth and stir. Add the brown sugar, chili powder, cumin, smoked paprika, oregano and garlic to the cooked peppers. Let the mixture cook for 1 minute, stirring frequently.

Add the meat back to the pot along with the tomato paste, the rest of the beef broth, Worcestershire sauce, bay leaves and beans if using. Bring to a boil and let simmer for 2 - 2 1/2 hours, stirring occasionally.

Remove bay leaves.

Ladle into bowl and add toppings of choice.

Serve with Raspberry Cornmeal Muffins or blue tortilla chips.

 

Taco Dip

My family really likes this dip.  

Ingredients:

1 pound ground beef

1 (1 oz) taco seasoning mix

1 (16 oz) can refried beans

1 cup of salsa (tomato salsa, medium or hot)

1 cup sour cream

1 cup shredded Mexican cheese blend 

Tortilla chips to serve

Garnish (optional) chopped fresh cilantro, sliced black olives, chopped jalapenos

Directions:

Preheat oven to 325.

In a large skillet, brown beef and drain off all fat. Add the taco seasoning mix (no water) and stir to combine.

Place refried beans in dish and microwave for a minute and spread in bottom of dish.  

Then layer the ground beef, salsa, sour cream and cheese.

Bake for 15 minutes. Serve warm with tortilla chips.

 

Louisiana Jumbo Lumb Crab Dip

 We have made a lot of crab dips throughout the years. We both agree this is the best one yet. This recipe is meant to impress.

Ingredients:

8 oz cream cheese, softened, room temp

1/4 cup mayo

1/4 cup sour cream

2 cloves garlic, minced or pressed

1/2 cup green onion, white and green parts

3/4 t Old Bay seasoning

3/4 t Tony's seasoning

1 t Worcestershire sauce

1/2 lemon, juiced

1 cup shredded cheddar cheese, divided

1 t Crystal hot sauce (or to taste)

1-pound fresh jumbo lump crab meat

 

Directions:

Preheat oven to 350 degrees.

Add softened cream cheese to a mixing bowl (melt for 30 seconds in microwave if needed) and mix until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay and Tony's C's seasoning, Worcestershire sauce and lemon juice.

Add 3/4 cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.

Spread into a 9" pie plate or fancy over proof similar dish and sprinkle remaining cheddar cheese on top. Bake for 25 minutes until bubbly.

Let sit for 15 minutes. Serve warm with crackers, toasted French bread, tortilla chips and assorted veggies.