True Texas Chile Con Carne

 

True Texas Chili Con Carne

With winter around the corner, nothing warms you up like a bowl of good chili. Real Texas chili never has beans in it. Although my recipe does include a little tomato sauce (also verboten in classic Texas chili), this easy recipe makes a good, old-fashioned bowl of red. If you like beans, serve them on the side, please. This formula is only moderately hot, assuming that the chili powder you use is basic, store-bought stuff. To bring it up to three or four alarms, increase the amount of chili powder or use a very hot powder, available from most spice sources.

Servings: 6

Ingredients:

2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 pounds lean beef round or chuck cut into bite-size cubes
1-1/2 teaspoons salt
1 tablespoon sugar
1-1/2 teaspoons coarse ground pepper
1-1/2 teaspoons oregano
1 tablespoon cumin
5 tablespoons chili powder

1 teaspoon of Tabasco
1 15 ounce can tomato sauce
1-1/2 cups water
1 tablespoon masa harina (or corn starch) dissolved in 1/2 cup water

Directions:

1. Sautee the onion and garlic in oil until soft.
2. Add the beef and cook until it is browned.
3. Add salt, sugar, pepper, oregano, cumin, chili powder, Tabasco, tomato sauce, and water. Stir well. Bring to a boil. Reduce heat to a low simmering boil and cook partially covered for one hour and 10 minutes. Remove from heat.
4. Add masa harina (or corn starch) dissolved in water into chili and stir it in well. Place the chili over low heat for five minutes, stirring occasionally till thickened.

You can make a larger batch and freeze it in pint or quart containers, and it actually tastes better when re-heated. To make the meal complete, grate some sharp cheddar over the bowl of chili, and serve with a green salad, and crusty toasted Portuguese rolls.

Grilled Cheese Burger

 

I first made one of these about a year ago after I had it in a Florida burger place. It's basically two grilled cheese sandwiches used as the roll. I know, its a ton of calories, but I only have it once a year. The version I made today came out great. 

The Bread

Since you are eating 2 sandwiches it's critical to use Arnolds "Very thin" sliced white bread. Each slice is only 40 calories and forms a nice square. 

The Cheese

There are lots of wonderful cheeses from around the world to choose from, but  I always felt that Velveeta made a great grilled cheese. I know it's a processed cheese like product, but it melts very well, and has a high ooze factor.  This cheese choice is no different than having Cheeze Whiz on a Philly cheese steak, which is the preferred choice at Geno's and Pat's.

The Meat

I use an 80% lean freshly ground chuck for my burgers. It has a much beefier taste than ground round or "ground beef". I mix a little fresh ground pepper and salt into the meat and loosely form it into a square shape, so it fits the sandwich. 

Condiments

I don't put anything on this burger. I may make a little puddle of ketchup on the plate to dip in.

Directions:

Butter the outsides of the assembled grilled cheeses and brown in medium hot pan. When done remove to a warm plate. Fry the burger till medium rare and place between the sandwiches, putting ketchup, or onion, or tomato, or pickle, inside if desired.

The juices of the burger will drip into the lower sandwich, and the cheese will definitely ooze out the sides. The one I polished off earlier today required 4 napkins.  I'm thinking bacon needs to be on next year's sandwich.

Herb Crusted Roast Beef

 

Roast beef is a simple dish, but for it to be tender and juicy is the challenge. I'm always searching for new ways to make it. I am not talking about a rib roast (prime rib), which always comes out great due to the marbling and high fat content. I'm more focused on the rump roast or bottom round, which is inexpensive and can be real tasty. Look for a roast 4-6 lbs. with a nice fat-cap on one side. You need this fat to stand a chance at the result being juicy.  I used to be a fan of roast at 450 for the first 10 minutes then lower the temperature to 300, with a rub of oil, salt, pepper, and crushed garlic.  This created a nice crust, but it sometimes would be dry. I came across this recipe a while ago and I have used it three times successfully. I don't think I will ever cook a roast any other way. The recipe will feed 6-8 hungry people. I usually don't bother making the gravy, since it is so juicy, but I have included it.
Ingredients:
1 Beef Rump roast or Bottom round, with good fat cap. 4 1/2- 6 lb.s
2 Large garlic cloves put through a press
2 Tablespoons of Dijon Mustard
2 Tablespoons lemon juice
2 Tablespoons olive oil
2 Tablespoons Worcestershire sauce
 Herb mixture:
1 Tablespoon dried parsley flakes
1 Teaspoon dried basil
1 Teaspoon salt
1 Teaspoon ground pepper
1/2 Teaspoon dried Tarragon
1/2 Teaspoon dried thyme
 Gravy ingredients (if desired)
1/4 cup  all purpose flour
2 Teaspoons beef boullion granules
2 cups water
Directions:
Pre heat the oven at 325, place roast with fat side up in ungreased roasting pan. Combine the next five ingredients and pour (shmear) over the roast. Mix parsley, basil, salt, pepper, tarragon, and thyme and sprinkle over the shmeared roast.
Bake uncovered 1 3/4- 2 1/4 hours or until meat thermometer reads 140 for medium rare. ALWAYS use a meat thermometer. All ovens are different and the only way to know your roast will be cooked to the correct done-ness, without hacking it open and releasing precious juices, is to use a meat thermometer.
Remove to warm platter and let stand for at least 10 minutes prior to slicing, to prevent losing all the tasty juices.
For Gravy- Skim fat from pan juices. In a sauce pan combine flour, water and boullion until smooth. Gradually add the pan drippings and additional water if needed.  
If desired, one hour before roasting time is done add 2 lbs. Baby Bellos mushrooms into the roasting pan. They add liquid to the pan juices and pick up the herb flavoring and make an excellent side dish.