Friday, July 20, 2012

Another Great Texas Chili Recipe

If your looking for a really delicious Texas Chili then here it is. And it is in fact one of the most delicious recipes for Texas Chili that you've ever tasted.


1. 2 tablespoons dried oregano

2. 2 tablespoons sweet paprika

3. 2 tablespoons whole coriander

4. 1 tablespoon cumin seed

5. 3 tablespoon chili powder

6. 3 tablespoons extra-virgin olive oil

7. 2 onions, chopped

8. 3 pounds beef chuck, cut into 1-inch cubes

9. Kosher salt and freshly ground black pepper

10. 6 cloves garlic, chopped

11. 1/2 canned chipotle chile, chopped

12. 1/2 jalapeno pepper, chopped

13. 1 (28-ounce) cans whole tomatoes, hand crushed

14. 1 cinnamon stick

15. 1 teaspoon sugar

16. 2 tablespoons masa flour

17. 1/2 tablet Mexican chocolate (about 1 1/2 ounces)

18. Grated queso fresco, for garnish

19. Green onion leaves, for garnish

20. Advocado wedges, for garnish


In a small dry skillet over low heat add the oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid.

Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco,chopped green onions, and lime for garnish

You really won't find a much better chili any where. This chili is one of the best ever. Just be sure to follow the directions.

Thursday, July 5, 2012

Pulled Pork Chili

It is best to make this chili over a two day period of time. The first day make the pulled pork and put it in the refrigerator with the sauce you cooked it in. The next day you can easily remove the solidified fat from the sauce and the meat. The sauce gets added to the chili when your cooking it.

You want to start with a three pound boneless pork shoulder and cut any excess fat from the pork.

The Sauce.

1. One Cup Regular Barbecue Sauce.

2. One Cup Beer.

3. One Fourth Cup Apple Cider Vinegar.

4. One Fourth Cup Brown Sugar.

5. Two Teaspoons Chili Powder.

6. Two Teaspoons Cumin.

7. One Teaspoon Ground Sea Salt.

The best way to cook this is in a large crock pot or slow cooker. Spray the inside of the crock pot or slow cooker with vegetable cooking spray to make clean up easier later.

Put the pork shoulder roast in the crock pot and then mix all the sauce ingredients up in a bowl and pour it in over the pork shoulder roast. Cook on high for about eight hours. After eight hours the pork shoulder should be tender. Remove the fat from the sauce the next day.

Take the pork shoulder out and cut it up in very small cubes or pieces.

Put the cut up pork shoulder and the liquid that is left in a large stock pot. To that pot add.

1 Sweet Onion, diced very fine.

1 Green Bell Pepper, diced very fine.

2 Tablespoons Minced Fresh Garlic

1 (28 oz.) can Diced Tomatoes

1 (14 oz.) can Crushed Tomatoes

1 (19 oz.) can Red Kidney Beans, drained, rinsed in cold water, and drained again

1 (19 oz.) can White Kidney Beans, drained, rinsed in cold water, and drained again

2 cups frozen Corn Kernels

You want to bring all your ingredients almost to a boil but not quite and then reduce the heat to a medium simmer.

Cook on medium heat for about two hours until the chili cooks down and comes together into a delicious chili you can be proud of.

Serve your chili over squares of cornbread in a bowl. On the side have bowls of shredded Mexican cheese, sour cream, guacamole, diced sweet onion, sliced jalapeno peppers, tortilla chips, diced tomatoes.

I guarantee you that this will be one of the best chili's you'll ever eat.

Hamburger Cornbread Casserole

Click Here For The Cornbread Hamburger Casserole