West Texas Chili

 Deep in the Heart of Tex-Mex. 

 

This recipe is adapted from United Taste of Texas by Jessica Dupuy. 

Ingredients:

2 large onions, diced 

1 large jalapeno, seeded and chopped

1/4 cup olive oil

5 cloves of garlic

2 lbs of ground ground 85/15 (venison would work)

1 Tablespoon salt

3 Tablespoons ancho chile powder 

2 Tablespoons ground cumin

1 Tablespoon paprika 

2 (14.5 oz) can diced tomatoes

1 (6 oz can) tomato paste

1 (12 oz amber beer) 

1 1/2 cups beef broth 

2 Tablespoons masa harina (corn flour)

1 (16 oz can) pinto beans, drained and rinsed (optional)

 

Directions:

Saute onion and jalapeno in hot oil in a large Dutch oven until translucent (about 7 minutes). Add garlic and saute for 1 minute. Add beef and cook stirring often until meat crumbles and is no longer pink. Drain, leaving 2 tablespoons of drippings.

Stir in salt and next 3 ingredients. Stir well for about a minute or two. 

Add tomatoes and tomato paste, stirring well. Add 3/4 cup of beer and 1 cup of beef broth; simmer 20 minutes. Stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup of beef broth and simmer for 30 minutes.

Add masa and cook for 10 more minutes. Add water if needed for desired consistency. 

 

 

 

 

 

 

Picadillo

 From The New Cast Iron Skillet. I like to serve this with plantains (frozen international section at your grocer). And split toasted bolillo rolls. 

Comida cubana muy buena y auténtica.

 

Ingredients: 

2 Tablespoons olive oil, divided

1 pound ground chuck

1 medium onion, diced

3 cloves garlic, minced

1/2 green bell pepper, minced

1 jalapeno or Serrano chile, seeds and ribs removed and chopped

3 Tablespoons chili powder

1 Tablespoon paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 cup beef stock

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1/2 cup dry red wine

1/2 cup golden raisins

1 (15 oz can) red kidney beans, drained and rinsed (optional)

1/2 cup sliced pimento-stuffed green olives

S & P (half teaspoon of salt and 1/4 teaspoon of pepper)

1/4 cup chopped cilantro (optional)

Directions:

In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Brown the beef breaking up lumps for 2 to 3 minutes or until browned. Remove the beef from the skillet and discard the grease. I wipe the pan with a few paper towels.

Add the addition 1 Tablespoon of olive oil to the skillet and cook the onion, garlic, bell pepper and jalapeno or Serrano chile. Cook for a few minutes until the onion is translucent. Add the chile powder, paprika, cumin, oregano, and cinnamon, cook for 30 seconds, stirring constantly.

Return the beef to the skillet and stir in the stock, tomatoes with their juice, tomato sauce, wine and raisins. Bring to a boil over high heat, stirring occasionally, then simmer uncovered for 30 minutes, stirring occasionally.

Add the beans and olives and cook for 15 minutes more. 

Season with S&P. Garnish with chopped cilantro.

Serve over white rice.  

 

 

 

 

Southwest Chicken Chopped Salad

 Another summertime salad. 

 

INGREDIENTS:

For the Salad:

2 cups or to taste, diced rotisserie chicken

1 green bell pepper, diced (red or yellow would work as well)

1 cup black beans or pinto beans, drained and rinsed

1 cup canned corn, heated and refrigerated

2 Roma tomatoes, diced

2 whole green onions, chopped or half of a small red onion, chopped

1/2 bunch cilantro, rough chopped 

1/2 cup cheddar cheese, shredded 

1 whole large romaine heart, chopped into bite size pieces 

2 cups crush tortilla chips

For the Dressing:

1/2 cup mayo

1/2 cup sour cream

1 teaspoon ranch dressing seasoning

1/2 teaspoon taco seasoning

1 teaspoon fresh lime juice or more to taste

Salt & Pepper 

DIRECTIONS:

When ready to serve, toss salad ingredients with most of the dressing then gently stir in tortilla chips. Serve remaining dressing on the side or for leftovers. 

Optional: 2 ripe avocados, chopped or sliced jalapenos.

Source: Tastykitchen.com 

Cowboy Meatballs Smothered in Enchilada Sauce

These Tex-Mex meatballs are a weeknight lifesaver - tender ground chicken meatballs  in enchilada sauce. I love using ground chicken because it's lighter but still satisfying, and you can absolutely use canned enchilada sauce when you're short on time or make your own when you want to go all out. See my recipe for enchilada sauce. 

 

Ingredients:

1 pound ground chicken

1 egg, lightly beaten

1/2 cup plain bread crumb (fresh is best)

1/3 cup finely chopped yellow onion

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon dried Mexican oregano (we get ours from Penzy's)

A couple of Tablespoons of olive oil or tallow

2 cups red enchilada sauce (my homemade is best - see recipe)

2 cups shredded cheddar or Mexican cheese mixture

A couple of Tablespoons of chopped cilantro 

Directions:

In a medium mixing bowl, combine the chicken, egg, breadcrumbs, onion, garlic, salt and pepper, cumin, chili powder and oregano. Mix to combine.

Use a small cookie scoop or tablespoon and make the rounded meatballs. When the meatballs are made heat the olive oil or tallow in a large skillet and brown the meatballs in a single layer. This may take two batches. 

When all the meatballs are browned add your enchilada sauce to the pan and warm. When warm add the meatballs back into the skillet and simmer for 15 minutes or until cooked through. 

Meanwhile, in a covered saucepan make the rice, according to package directions.

When meatballs are done cooking, add the cheese and chopped cilantro.

Serve over rice, warm tortillas and with Taco Slaw.

 

Classic Chili

Ingredients:

2 Tablespoons of butter or tallow

 1 whole green bell pepper, chopped

3 stalks of celery, finely chopped

1 whole onion, chopped

3 cloves garlic, minced

1 heaping teaspoon paprika

1 heaping teaspoon chili powder

4 dashes of Louisiana hot sauce

1 1/2 pounds of ground beef, browned and drained (in another skillet)

4 cups of beef broth

32 oz tomato sauce (4 small cans) 

1 can light red kidney beans (rinsed)

1 can dark red kidney beans (rinsed)

Directions: 

Brown the first 5 ingredients in a large Dutch oven. Add paprika, chili powder and hot sauce. Stir until the spices are incorporated in the vegetable mixture.

Add browned beef and stir.

Add beef broth, tomato sauce and allow to simmer. Add drained beans and mix well.

Simmer for 30 minutes.

Serve with spicy sour cream topping.  

 

Texas Chili and Spicy Sour Cream Topping

 

 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.

Spicy Sour Cream Topping: 

Ingredients: 

1 cup sour cream

1/3 cup salsa

2 Tablespoons mayo

1 Tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon curry powder (optional)

Dash of cayenne 

Directions:

Combine all ingredients in a bowl and mix well. Chill, covered until ready to serve.