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
Copycat Chili's Southwestern Eggrolls
Hey folks! Anyone LOVE Chili's Southwestern Eggrolls? I do! Grab the ingredients below to make these in the comfort of your own home and don't forget to make that creamy avocado ranch for dipping! Enjoy!
Level of Difficulty: 2/5
Ingredients
Eggrolls:
1 Chicken Breast
Vegetable Oil
2 tbsp minced Red Bell Pepper
2 tbsp minced Green Onion
1/3 cup frozen Corn
1/4 cup canned Black Beans, rinsed and drained
2 tbsp frozen Spinach
2 tbsp diced, canned Jalapeno Peppers
1/2 tbsp minced fresh Parsley
1/2 tsp Cumin
1/2 tsp Chili Powder
1/4 tsp Salt
1/4 tap Cayenne Pepper
3/4 cup shredded Monterey Jack cheese
Flour Tortillas
Avocado Ranch:
Half a fresh Avocado, mashed
1/4 cup Mayo
1/4 cup Sour Cream
1 tablespoon Buttermilk
1 1/2 tsp Red Wine Vinegar
1/8 tsp Salt
1/8 tsp Onion Powder
Dash dried Dill Weed
1/8 tsp Garlic Powder
Dash Pepper
Fresh Parsley, minced
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ENCHILADAS RUMBLE: My Mom’s Tex-Mex Wolf Chili vs My Mexican Red Sauce Recipe
It’s a Tex-Mex rumble in the kitchen! Who has the best enchiladas? ME or MAMA?
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Today we’re gonna answer that question.
Now enchiladas are a favorite in our kitchen but it’s always a war between how they’re gonna get made.
My Mom is going to make her Tex-Mex style enchiladas using Wolf Brand Chili and Longhorn Cheddar, while I’m gonna whip up my enchiladas with a more traditional red sauce and topped with queso fresco.
Let’s fire it up and make some ENCHILADAS!
Homemade Chili
I make homemade Chili from scratch. I used a recipe from a former Chili cook-off contest winner:
2001 Winner Randy Moore - Randy's Fool's Gold Chili
Recipe link:
Meat Grinder used: (Amazon Affiliate link)
Thunderbird TB-300E:
Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:
1 14-1/2 oz. Can – Swanson's Beef Broth
1 8-oz. Can – Contadina Tomato Sauce
1 Cube – Beef Bouillon
1 Cube – Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.
Bring to a boil and add:
2 tsp. – Pendery's Onion Powder
1 tsp. – Pendery's Garlic Powder
1 Tbls. - Pendery's Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya
Cut back heat and simmer for about an hour, then add:
½ tsp. – Pendery's Mexican Oregano
½ tsp. – Pendery's Onion Powder
½ tsp. – Pendery's Garlic Powder
1 Tbls. – Pendery's Fort Worth Light Chili Powder
2 Tbls. - Gebhardt's Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya
Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:
1 Tbls. – Pendery's Ground Cumin
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya
Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
Good luck and hope to see you on the chili trail!
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Tex Mex Restaurant Style Enchiladas
Get the recipe here:
One of my all-time favorite restaurant meals is Tex-Mex Enchiladas and I’m sure I’m not alone there, but there’s no reason you can’t make a restaurant-quality yourself at home. It turns out that enchilada sauce is a very simple thing to make, and as we’ve learned time and time again, homemade flavor beats canned or jarred any day. Here, we’ll show you how to make an entire authentic Tex-Mex enchilada meal from scratch – the beans, the rice… you might say it’s the whole enchilada!
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Border Patrol RGV Sector Hosts Annual Chili Cook-Off Event
How My Mom Makes ASADO DE PUERCO (Mexican Recipe, Asado de Boda)
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Asado de Puerco aka Mexican pork stew from scratch is an easy-to-cook and delicious family favorite recipe that my mom has been making my whole life. In this video she teaches me how to cook it and gives the step by step process to make it right in your own kitchens, just like they used to cook it at the ranch.