Thursday, November 1, 2012

Tantalizing Thursday-Texas-style II

Welcome to Tantalizing Thursday on Chief 187™Chatter.

Chase Race No. 8 is being run at Texas Motor Speedway for the AAA Texas 500. Texas is known for all things being big and food and taste are no exception.

As the days continuously grow shorter and the temperature drops, warm, hearty, and satisfying food is the order of any day.

A meal in a bowl is always fun and oh so good. Try this one out for a Texas-style chili.

Ken’s Texas Chili
Recipe found on
"This is a Texas style chili recipe with beans. It also uses hamburger rather than chuck. Leaving behind a small amount of the hamburger fat gives it that unique Texas chili taste." – Ken

Original recipe makes 8 servings

2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 ounce) cans pinto beans, drained


In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.

November through January brings many opportunities to entertain whether it is for holidays are football games, birthday celebrations or NASCAR championship races/banquets. Food that feeds a crowd is needed. This is a perennial favorite – the layered dip.

Seven Layer Tex Mex Dip
Recipe found on
"This is a great, easy recipe people love. Our family has made it for gatherings for as long as I can remember. Refried beans are layered with guacamole, a seasoned sour cream mixture, cheese and vegetables. Serve it with tortilla chips. Enjoy!" – Ginny

Original recipe makes 7 cups

1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained


In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Sometimes a simple food tastes so amazing it is worthy of gift-giving. That's true of this delicacy - the pickle - when prepared in this special way.

Texas Christmas Pickles
Recipe found on
"These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!" - KIKI810

Original recipe makes 3 quarts

1 gallon dill pickles
1 (5 ounce) bottle hot pepper sauce (e.g. Tabasco™)
5 cloves garlic, chopped
1 (5 pound) bag of white sugar


Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.

Start now for holiday gift-giving and holiday feasting!

Finally it’s time for something sweet to leave you with on this culinary tour of Texas.

Mom’s Texas Delight
Recipe found on
"You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts." – NIXIECHICK

Original recipe makes 12 servings

1 cup all-purpose flour
1/2 cup finely chopped pecans
1/2 cup butter or margarine, melted

1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
2 (3.5 ounce) packages instant coconut cream pudding mix
2 cups milk

3 cups frozen whipped topping, thawed
1/2 cup chopped pecans


Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
Spread remaining whipped topping over the top, and garnish with chopped pecans.

These recipes work great for the Chase Race at Texas this weekend but also moving forward through the holidays and the rest of the year.

Please join me tomorrow for the interactive and always popular Friday Music Blog on Chief 187™Chatter.

No comments:

Post a Comment