BEST TEXAS CORNBREAD RECIPE RECIPES

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BEST TEXAS CHILI RECIPE - HOW TO MAKE TEXAS CHILI



Best Texas Chili Recipe - How to Make Texas Chili image

This Texas chili recipe is one of the most hearty and satisfying soup recipes you'll find. It's cooked with tender, slow-cooked beef—and no beans allowed!

Provided by By Josh Miller; Recipe by Sloane Layton

Categories     autumn    Super Bowl    tailgate    winter    main dish    soup

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 medium white onion, roughly chopped
8 garlic cloves, peeled
2 c. reduced-sodium beef broth
2 tbsp. cornmeal
2 tsp. dried oregano
2 tsp. ground cumin
2 tbsp. canola oil
3 lb. trimmed boneless beef chuck roast, cut into 1-inch pieces
3 1/2 tsp. salt, plus more to taste 
1 tsp. ground black pepper
1 tbsp. apple cider vinegar
Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping

Steps:

  • Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
  • Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
  • Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
  • Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
  • Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.

YOGURT CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Yogurt Cornbread Recipe: How to Make It - Taste of Home image

My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

Provided by Taste of Home

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 9 servings.

Number Of Ingredients 10

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten, room temperature
1 cup fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon honey

Steps:

  • Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

Nutrition Facts : Calories 157 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 349mg sodium, CarbohydrateContent 20g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch

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