How To make Authentic Texas Border Chili
3 Tomatoes,med
1 Onion,Burmuda,lg,fine chop
1/4 t Oregano,dried,pref. Mexican
2 t Paprika
5 Garlic cloves,lg,fine chop
4 lb Beef shank,coarse grind
1 T Lard,butter,or bacon dripins
4 Scallions,in bunches,chopped
5 Bell pepper(s)
5 Serrano chiles,fresh
1 lb Chorizo sausage or
1 lb Sausage,hot,non-Italian
4 Garlic cloves,med,fine chop
2 t Salt
4 T Red chile,hot,ground
4 T Red chile,mild,ground
3 T Cumin seeds
Beer Water 1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium
heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. 3. Place the cumin seeds in a 300' oven for a few minutes until lightly
browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
How To make Authentic Texas Border Chili's Videos
Lone Star Cooking Texas Chili Recipe
This is the Real Deal when it comes to Chili. Simple but a staple in any Texas home. this is fast, easy, and delicious!
Recipe below:
Buck Reams Authentic Texas Chili
2 lbs Ground Sirloin
1 onion
1 Shallot
2 tbsp Vegetable oil
2 tbsp Coarse Black Pepper
2 tbsp Garlic Powder
2 tbsp Kosher Salt
2 tbsp Chili Powder
1 tbsp Comino/Cumin
2 tbsp Corn Starch
16 oz water
Dice Onion and Shallot then brown in the vegetable oil/ Add Beef stir until cooked evenly/ Add Spices and stir until well blended/ Mix Corn starch and water until dissolved then add to beef mix/ simmer and stir until desired consistency - server with diced onion,cheese, and crackers
Taco Tuesday: North of the Border Tacos
Remember those taco-in-a-box kits? You know, the ones with spice packets and U-shaped crunchy tortillas? These aren't those. Consider these North of the Border Tacos a grown-up (and way better) version. Get the recipe:
How to Make SALSA TATEMADA | Charred Salsa Roja Recipe (al Molcajete & Blended)
SALSA TATEMADA! Tatmada means roasted, toasted, burnt, charred or grilled.
Getcha Some APC BBQ Rubs Here:
Whatever you call it, this salsa is DELICIOUS! Salsa tatemada is probably THE most popular way to make salsa in South Texas and Northen Mexico. To make this recipe you just need to take your favorite ingredients and char them on the stove top burner, in a pan, on a griddle or over a fire while you're grilling meat.
In this video we’re gonna make two different salsa tatemadas – one the old school way in the molcajete for a smaller serving, and the second one in the blender for a bigger batch when you need a crowd pleaser at the carne asada. Both recipes call for charring all your ingredients.
For the molcajete recipe we’re gonna use one clove of garlic, one roma tomato and one serrano pepper.
For the blender recipe we’re using four garlic cloves, three roma tomatoes, one red jalapeno, one green jalapeno, one guajillo pepper, one red habanero, one orange habanero and a thick slice of onion. Watch out, this one is HOT!
Remember – you can add more or less of any ingredient to achieve the heat or consistency that you prefer. Now let’s make some SALSA TATEMADA! Boom!
Texas Red Chili
A Bowl of Red. Braised beef chuck in a rich sauce of roasted Guajillo & Pasilla de Oaxaca chilies. Don't sleep on this recipe!
Texas Roadhouse Chili Recipe
Recipe:
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Have you ever wondered what is in Texas Roadhouse Chili so you can make a copycat version of it in the comfort of your own home? I took the challenge and even did a taste test between the real thing and this recipe and it is pretty darn close!
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Jacques Pépin's Hearty Chili Con Carne Recipe | KQED
This week's episode of Today's Gourmet with Jacques Pépin features a hearty chili con carne with just enough heat. This recipe may become your go-to over the chili con carne featured in Jacques' Cooking at Home episode.
He kicks off this eclectic menu with a cute melon ball bowl with port wine and coarse cracked pepper. He also makes a great case for incorporating tarragon into your salad recipes. For dessert, Jacques prepares baked apple rings with ice cream (yum!).
Along the way, Jacques shares kitchen tips and tricks, including how to cut apple rings, how to make a bowl using cantaloupe rind, how to stop from crying when you're cutting onions (it's easier than you think), and so much more.
In This Episode:
00:00: Melon ball with port wine - a French classic
4:26 Chili con carne recipe
5:56 Chili seasonings
9:15 How to make rice
10:21 How to stop from crying when you're cutting onions
13:52 Salad recipe
15:37 How to make simple salad dressing
17:46 Baked apple rings with ice cream recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 314, 1994. Potpourri
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.