Cowboys and Saints; Texas and New Orleans. Hmmm… what should I make? Texas Chili it is. What makes it Texas? No Beans. I’m also making Corn Bread and Cole Slaw and for dessert, Chocolate Croissants.
So let me explain my cooking style. I’m pretty good with flavors, so I get an idea, check out the internet and then let it fly. I typically don’t measure anything. I cook by taste.
I started the Texas Chili by cutting up a roast into bite size pieces. I think it was about a pound. I browned the meat with some onions then added some beef granules, some water, some crushed tomatoes, chili pepper, red pepper, garlic salt, and cumin. Brought it to a boil, then covered and simmered until meat was tender. I added just a bit of flour to thicken it up. Spoon it in a bowl with some sour cream and cheese and it looks like this.
Corn Bread with Texas chili is a must. I cheated here and I bought a mix, Fleishmann’s Simply Homemade. It had some ideas on the side, so I added frozen corn and Cheese to the mix before baking.
We needed a vegetable with this chili since it really doesn’t have anything but meat in it, so I made coleslaw. It’s so easy and tastes better than almost anything you can buy in the deli. Get a cole slaw mix from the produce department and add a dressing of some mayo and vinegar and sugar or honey. Finish it off with some salt and pepper and you’re done. It’s really a “to taste” kind of side.
Dessert was Chocolate Croissants. I totally cheated here too. Trader Joe’s had some really good ones. They were frozen. Just follow directions and bake. They need to be left out for about 9 hours before going in the oven. Here they are baking.
Everything was tasty. My husband suggested that the chili could have been a bit spicier, but I was also feeding 2 young boys so I went easy. But add more if you like.
And that my friend’s was dinner for my Sunday night Game. It was a bit Texas heavy, but that would be because I have been a fan of the Boy’s since 1977. Go Cowboys!
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