Recipe Ideas from Our Family to Yours…
Scroll to the bottom for a listing by category from Appetizers to Desserts! Bon Appetit!
I don’t know about you but as soon as the weather begins to turn colder and football season is cranking, I get the urge to make a big pot of chili.
Chili, chili con carne, Texas red – whatever you affectionately call this savory mix of meat and heat – is one of those dishes that most people feel just misses when made by someone else, while their own recipe is a deeply held family secret that should win blue-ribbon honors.
Chili originated in Texas, where native cooks improved the cowboys’ chuck-wagon stews with their incomparable blend of chiles and seasonings. The first chili joint opened its doors in Texas sometime before the turn of the century, and by the 1920’s the Texans’ bowl of red was a familiar sight just about anywhere west of the Mississippi.
No one can agree, either, on which meat or beans are best, or if in fact, beans are needed at all. Many prefer a lean cut of beef; others go for the high-grade sirloin. Some mix in a little pork or chicken with the beef. Some cook cubed meat until meltingly tender; others start with the meat already ground. We’re open to chili every which way – with meats, or with beans and vegetables – just as long as it’s hearty and packed with flavor.
This award winning Boilermaker Tailgate Chili is a combination of many different tomato-based chili recipes. Prep and cook the chili the night before or a few days before… it just gets better with time. All you need to do on the day of the big game is reheat and serve!
“Next to jazz music, there is nothing that lifts the spirt and strengthens the soul more than a good bowl of chili.”
~ Harry James