Texas Cowboy Chili Beans

pounds beef chuck roast

2 (10 ounce) cans diced tomatoes with green chile peppers

1 large yellow onion, diced

2 tablespoons garlic powder

2 tablespoons ground cumin

2 (1.25 ounce) packages chili seasoning mix

3 cups dried pinto beans

In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours.

Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.

Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed.

Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes Yield: 25 servings

Texas Beef and Beans

Beans with beef, tomato sauce, and other ingredients.

INGREDIENTS:

1 1/2 cups finely chopped onion

1 can (8 oz.) tomato sauce

1/2 cup picante sauce, medium or your choice

2 tablespoons cider vinegar

1 tablespoon plus 1 teaspoon brown sugar

1 tablespoon chili powder

2 teaspoons Worcestershire sauce

1/4 teaspoon black pepper

1 pound round steak, London broil, or flank steak, trimmed and cut into narrow strips

2 cloves garlic, minced

3 cans (15 ounces each) kidney beans, rinsed and drained

PREPARATION:

In slow cooker, combine onion, tomato sauce, picante sauce, vinegar, brown sugar, chili powder, Worcestershire sauce, and pepper. Stir in beef, garlic, and beans. Cover and cook on HIGH for 1 hour. Turn to LOW and cook for 5 to 6 hours longer. Serves 4 to 6.

Texas Beef Stew With Vegetables

Flavorful beef stew is made with sirloin tips, Mexican style tomatoes, picante sauce, corn, and other ingredients.

INGREDIENTS:

2 pounds sirloin tips, cut into 1-inch cubes

1 can (14.5 ounces) Mexican-style tomatoes or stewed tomatoes

1 can (10 1/2 oz) condensed beef broth, undiluted

1 cup mild picante sauce

1 1/2 cups frozen whole kernel corn, thawed, or canned

3 medium carrots, cut into 1/2-inch slices

1 medium onion, cut in quarters then sliced

2 garlic cloves, crushed and minced

1/2 tsp ground cumin

1/2 tsp salt

1/4 cup all-purpose flour

1/2 cup water

PREPARATION:

Combine sirloin tips, tomatoes, beef broth, picante sauce or salsa, corn, carrots, onion, garlic, cumin, and salt. Cook, covered, on HIGH setting 3 to 4 hours, or until meat is tender. Stir together flour and water.

Stir flour mixture into stew mixture and cook on HIGH setting 1 hour or until thickened. Serves 6.

Texas Beef Brisket Cooked on Grill

A Texas barbecued beef brisket recipe.

INGREDIENTS:

12 ounces beer

1/2 cup tomato juice

1/2 cup chopped onion

2 small cloves garlic, minced

3 tablespoons Worcestershire sauce

1/4 cup ketchup

2 tablespoons light brown sugar

2 teaspoons lemon juice

1 tablespoon paprika

2 teaspoons dry mustard

several dashes Tabasco or other hot pepper sauce

salt and pepper

4 cups hickory chips or mesquite

1 beef brisket, about 5 pounds

PREPARATION:

In a medium saucepan, combine beer, tomato juice, chopped onion, garlic, Worcestershire sauce, ketchup, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, 1 teaspoon salt and 1/2 teaspoon pepper.

Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1 1/2 cups.

Soak wood chips in water about an hour before cooking time. In covered grill, arrange drip pan between coals. When coals are hot, drain chips and sprinkle chips over the coals. Place brisket on grill over drip pan. Brush with some of the homemade sauce. Cover and grill for 1 hour. Turn brisket, brushing both sides with more sauce. Cover and grill for about 1 hour longer, or until meat is well done. Add more coals and chips as needed. Brush with sauce frequently during last 15 to 20 minutes of cooking time. Bring any remaining sauce to a boil on the stove top and pass with the meat. Serves 8.

Eyes of Texas Casserole

2 cans blackeyed peas, one plain, one with jalapenos
2 1/4 lbs. ground meat
1 onion, chopped
2 cans Rotel tomatoes
1 can enchilada sauce (sm. size)
1 can cream of mushroom soup
1 dozen corn tortillas
3 c. grated cheese

Brown meat and onion. Drain blackeyed peas. Add all ingredients to meat except cheese and tortillas. Layer mixture in LARGE casserole or two small ones that have been sprayed with Pam. Layer tortillas, meat mixture and cheese, with cheese on top. Cook 30-40 minutes at 350 degrees.

Quick and Easy Texas Hash

1-1 1/2 lbs. ground beef
3 lg. onions, sliced
1 lg. green pepper
1 (#1) can tomatoes
1/2 c. (or a little more) uncooked rice
1-2 tsp. chili powder
2 tsp. salt
1/2 tsp. pepper
1/4-1/2 c. celery

Heat oven to 350 degrees. In a large skillet cook and stir ground beef until light brown. Drain off fat. Add onion, green pepper, and celery. Cook until vegetables are tender. Stir in tomatoes, rice, chili powder, salt, and pepper. Heat through. Pour into 2 quart casserole, cover and bake 1 hour. 4-6 servings.

Spicy Texas Casserole

1 lb. hamburger, browned
3 lg. onions, chopped
1 lg. green pepper, chopped
2 c. tomatoes, cooked
1/2 c. rice, uncooked
2 tsp. chili powder
2 tsp. salt
1/8 tsp. pepper
Dash of garlic salt

Brown hamburger, Add and brown a little longer with onions and green pepper. Stir in tomatoes, rice, chili powder, salt, pepper and dash of garlic salt. Bake at 350 degrees for 45 minutes with cover and another 15 minutes without cover.

Texas Beef Skillet

1 lb. ground beef
1/4 c. chopped onion
16 oz. can chopped tomatoes
15 oz. can kidney beans
8 oz. can tomato sauce
2 c. cooked rice
1/2 c. chopped bell pepper
1 c. shredded cheddar cheese
Salt & pepper to taste

Brown ground beef, add onions, cook until tender. Add tomatoes and beans. Add rice and tomato sauce. Heat thoroughly. Add bell pepper, simmer for 5 minutes. Top with cheese. Simmer until cheese melts. Garnish with avocados and sour cream. Serve with flour tortillas. Serves 4 to 5.

Texas Burritos

1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. chili powder
Salt and pepper to taste
1 tbsp. flour
1 can tomatoes
1 can chopped green chilies
1 pkg. flour tortillas
1 can refried beans

Combine first 9 ingredients in skillet. Cook until beef is done. Heat tortillas and spread heated beans on tortillas, then spread ground beef mixture over beans. (May top with grated Cheddar cheese.) Roll up, place seam side down, in baking dish. Cover with foil. Keep warm in oven.

Texas Casserole 1

1 1/2 lb. ground beef
4 cloves garlic
1 sm. carton sour cream
2 cans tomato sauce
4 green onions, chopped
10 oz. pkg. egg noodles
1 (8 oz.) pkg. cream cheese
1 tsp. sugar
Salt & pepper to taste

Saute beef and garlic in butter for 15 to 20 minutes.

Cook egg noodles as directed on package.

Add to meat, tomato sauce, sugar and spices.

Mix sour cream, cream cheese and onions in small bowl.

Layer noodles, hamburger mixture and cheese alternately.

Top with 1 to 2 cups cheddar cheese and 1 can mushrooms.

Bake at 300 degrees for 30 to 45 minutes.

Texas Casserole 2

1 (15 1/4 oz.) jalapeno black-eyed peas, drained
1 1/2 lb. ground beef
1 chopped onion
2 garlic cloves, chopped
1 (10 oz.) can tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/4 tsp. Tabasco
15 corn tortillas, cut in 8ths
2 c. grated cheese (Velveeta can be used)
(Sharp cheese or any cheese to taste)

Substitute pinto beans or Ranch style beans if you like.

Saute ground meat, onion and garlic until lightly browned. Stir in remaining ingredients except tortillas and cheese. Layer meat mixture and tortillas in a greased 9 x 13 inch pan. (Begin and end with meat mixture.) Top with cheese and bake 35 minutes at 350 degrees. Serves 6.

Texas Casserole 3

Fritos
1 lb. ground beef
1 onion
1 bell pepper
1 can mushroom soup
1 can ranch style beans
1 can Rotel tomatoes
Cheddar cheese

Line 12x8 pan with Fritos; brown ground beef, onion, and bell pepper. Drain well and pour over Fritos. Put in layers: mushroom soup, beans and Rotel tomatoes. Cover with cheddar cheese and bake in 350 degree oven for 30 minutes.

Texas Sirloin Quesadillas

1 pound sirloin, cut 1 inch thick
1/2 cup red wine
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon olive oil
3 large poblano peppers
4 tablespoons vegetable oil
1 large onion, cut into strips
3 1/2 cups Monterey jack cheese, shredded
1 cup cilantro, chopped
8 large flour tortillas

Slice steak across the grain into thin slices. In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil. Add meat to the bag. Seal bag and turn bag to coat meat in the marinade. Marinate for 4 hours or overnight.

Cut poblano peppers in half, remove seeds and veins, and cut into strips.

Add 2 tablespoon of oil to a sauté pan. Add the onion and pepper strips. Sauté until the onion is tender. Remove from pan and set aside.

Heat the remaining oil in the pan. Drain the beef and add to the pan. Sauté quickly to brown the beef, add the onions - peppers back to the pan. Stir fry for 1 minute more.

Place a tortilla on a griddle. Sprinkle with some of the melted cheese, beef mixture, cilantro and top with more cheese. Cover with another tortilla. Grill until cheese melts and tortilla is browned.

Cut into wedges and serve. Repeat with remaining tortillas and beef until it is all gone. Makes 4 large quesadillas or 32 pieces

Texas Cheese Casserole

1 lb. ground meat
16 oz. can tomatoes
1 tbsp. chili powder
1/2 tsp. cumin
2 tbsp. minced onion
Leftover pinto beans
1 c. crushed corn chips
1/2 c. grated cheese

Brown ground beef; drain. Add all other ingredients except cheese and chips. Pour into 2 quart casserole dish. Top with crushed corn chips and grated cheese. Bake at 350 degrees for 35 minutes.

Texas Enchilada Casserole

1 1/2 lbs. ground beef
1 c. chopped onions
1/2 c. chopped green peppers
1 pkg. taco seasoning
1 can Ranch style beans
10 flour tortillas
1 pt. sour cream
8 oz. Velveeta cheese, sliced
1 can cream of chicken soup
1 can Rotel

Brown ground beef with onions and pepper in skillet, stirring until crumbled. Drain. Mix taco seasoning following directions on package. Add beans, mixing well. Place 5 tortillas in buttered casserole dish, spreading tortillas with 1/2 pint of sour cream. Layer ground beef mixture, cheese, and remaining 1/2 pint of sour cream and put remaining tortillas on top. Mix soup and Rotel in a bowl. Pour soup mixture on top of tortillas. Bake at 350 degrees for 40 minutes.

Texas Jambalaya

2 lbs. ground beef
1 green pepper
2 tbsp. chili powder
1 lg. can tomatoes
1 1/2 c. Minute rice
1 lg. onion
3 tbsp. butter

Mix ground beef and chili powder in a skillet and brown. Simmer onion in butter until done. Cut up pepper. Mix pepper, tomatoes and rice together in large casserole dish, then add meat and onion mixture. Mix well, cover and bake at 400 degrees for 45 minutes, covered. Bake 15 minutes uncovered.

Texas Cheese Enchiladas

2 c. canned chili
12 (6 inch) corn tortillas
Grated Cheddar cheese
Chopped onion

Heat chili and dip tortillas in it one at a time (or in place of softening corn tortillas in chili, use cooking oil). Use 2 tablespoons grated cheese and 2 teaspoons of chopped onion for the filling of each tortilla. Roll jelly roll style and place in a baking dish, seam side down. Cover with remaining chili and top with grated cheese. Bake at 350 degrees for 15 minutes or until cheese melts. Serves 6.

In a saucepan, combine the can of chili, cheese, tomatoes and chili and El Paso chilies. Mix and heat until very hot. If you want it spicier, the juice in the can of chili can be added. Serve hot with tortilla chips.

Taste of Texas Mexican Casserole

1 sm. bag Doritos
1 lb. ground beef
1 medium onion
1 lb. Cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of celery soup
1 can Rotel tomatoes with peppers
1 can water

Crush chips in bottom of greased baking dish. Brown ground beef; drain and spoon into dish. Chop up onion over beef; add half of grated cheese. Add the two soups, Rotel, and water. Take spatula and run through to mix. Grate rest of cheese on top and bake at 450 degrees for 30 minutes

East Texas Beef Casserole

1 lb. lean ground beef
1 med. green pepper, chopped
2 to 3 lg. tomatoes, chopped
1 recipe corn bread or 1 pkg. mix
1 med. to lg. onion, chopped
2 to 3 cloves garlic, pressed
1 reg. size can pork and beans
Salt and pepper to taste

Brown meat with garlic. Drain liquid off. Add onion and peppers. Cook; then add pork and beans and chopped tomatoes. You may use stewed tomatoes, but fresh is much better. Add salt and pepper and cook 5 to 10 minutes. Pour meat mixture into casserole dish. Pour corn bread mixture on top but do not mix. Bake in 350 degree oven until corn bread is done.

Texas Lasagna

2 c. macaroni noodles (I use Texas shaped pasta)
1 lb. ground beef
1 pkg. taco seasoning mix
1 (8 oz.) can stewed tomatoes, chopped
1 c. sm. curd cottage cheese
1 c. sour cream
1 (4 oz.) can green chilies, chopped
4 oz. cheddar cheese (I also add Monterey Jack, we like both & lots of it)
1/2 can black olives (opt.)

Cook noodles; rain. Brown ground beef; drain. Add taco seasoning according to package directions. Stir in tomatoes, simmer 10 minutes. Add olives. Gently mix noodles with cottage cheese, sour cream and green chilies. In greased casserole layer noodles with meat; repeat. Top with grated cheese. Bake at 350 degrees for 20 minutes or until cheese melts and browns.

This doubles easily and I always make 2 and freeze one before baking then add grated cheese when I bake it

Texas Style Beef Brisket

2 1/2 cups catsup
3/4 cup brown sugar
1 1/2 cups chili sauce
1 1/2 cups wine vinegar
1 1/2 cups water
3/4 can beer
3/4 cup lemon juice
1/2 cup prepared mustard
1 tablespoon celery seed
4 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cloves garlic, minced
Dash of hot pepper sauce
Ground black pepper to taste

Marinate in sauce overnight in refrigerator, turning several times. Use a fork to make holes in brisket and spoon on marinade sauce to penetrate through the meat. Place whole brisket on hot grill to sear and brown fat. Remove from grill and place in foil ware pan. Cover pan tightly with foil, close hood and cook on slow coals for 4 hours, or until meat is tender. For best results use a meat thermometer. Cook to 170 degrees F for medium. Slice brisket very thinly across the grain at an angle. Heat remaining sauce; pour over slices and serve.

Texas-Style Beef Ribs

This is excellent for beef, pork or chicken. For a hotter sauce, add 1/2 teaspoon cayenne pepper.

2 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon minced garlic
1/4 cup canned tomato purée
2 tablespoons cider vinegar
2 tablespoons firmly packed dark brown sugar
1/4 cup beef or vegetable stock or broth
1 tablespoon Worcestershire sauce
1/2 large bay leaf
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
Salt
4 pound trimmed beef back ribs

In large non-aluminum saucepan, melt butter and sauté onion, celery and garlic until soft (about 10 minutes).

Add tomato purée, vinegar, brown sugar, stock, Worcestershire sauce, bay leaf, peppers, cumin, chili powder and salt to taste; simmer 30 minutes, stirring frequently so sauce doesn't burn.

Cool, cover and refrigerate sauce for at least 1 hour to meld flavors. Discard bay leaf.

Prepare fire for direct-heat cooking. If using a gas grill, presoak hardwood chips. If using a charcoal grill, presoak hardwood chunks. When fire is ready, place chips or wood chunks onto fire to create a smoky flavor.

Place ribs on the grill and sear, 3 to 4 minutes per side. After ribs are browned, baste with sauce and close grill lid.

After 3 minutes, baste and turn ribs again; cook 3 minutes more. Ribs are done when nearly black on the outside (about 15 minutes total cooking time).

Yields 4 to 6 servings.

Texas Tavern Burgers

1 1/2 cups chopped onion
3 tablespoons butter
1 can tomato soup
1/2 cup water
1/4 cup vinegar
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 pounds ground beef
Salt and pepper, to taste

Combine and cook 1 cup onion and butter until clear and tender. Remove from fire and add remaining ingredients except beef, salt and pepper. Simmer for 10 minutes.

Cook ground beef and remaining onion until brown. Add to mixture. Salt and pepper to season. Spread on toasted buns. Serves 10.

Texas Hash

1 to 1 1/2 pounds lean ground beef
3 tablespoons vegetable oil
2 onions, chopped
1 large green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 cup regular rice, uncooked
1 cup water
1 tablespoon chili powder
2 teaspoons salt
1/8 teaspoon black pepper

In a large skillet, sauté onions and green pepper until soft. Add ground beef and cook until separated and well-blended. Add remaining ingredients and mix well. Pour into a greased 2-quart casserole dish. Cover with aluminum foil and bake at 350 degrees F for 45-60 minutes until rice is tender.

Yield: 6 servings