REAL Texas Chili

February24

How long has it been since you've had a big, thick steaming bowl of REAL Texas Chili? Well, that's too long! Here's an easy recipe for the real thing!

I’m a Texan, so there’s one thing you should know about me if you don’t already: I take my chili very seriously.

I make good old-fashion Texas Chili. This means NO BEANS and NO ONIONS ever… unless you want to serve them on the side. (Frankly, I don’t think beans should be in the same room with Texas Chili.) Some Texans say you shouldn’t even add tomatoes (sauce or whole), but I think it adds a little depth to the chili if you add just a little (but just a little).

One thing that separates Texas Chili from those other poseurs you might find is the meat. Texas Chili always uses cubed meat… doesn’t matter if it’s beef, venison, pork or alligator, the meat is never ground.

To thicken the chili, use masa harina (Mexican corn flour) to make a “slurry.” Making a slurry is important so you don’t have little flour balls floating in the chili. To make a slurry, whisk together 1 part masa harina, with 2 parts liquid from the chili. Stir the slurry into the cooking chili until it’s as thick as you like.

So, neighbor, how long has it been since you’ve had a big, thick steaming bowl of REAL Texas Chili? Well, that’s too long!


Game Day Guacamole

January31

If you’re in charge of making the Guacamole Dip for the big game, and you plan on making fresh Guac, you need to buy those avocados TODAY so they’ll be ripe and ready on Sunday.

Here’s my basic recipe for Guacamole Dip. From here, you can get your freak on by adding anything you like: cilantro, tomatoes, pomegranates, shredded cheese, chopped bacon… even mayonnaise (although that always makes me shudder).

If you need tips on how to pick out the perfect avocado, click here. Also, my good friends at Avocados From Mexico offer this step-by-step guide on how to open an avocado without cutting off your finger. Still, be careful!

Use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves—one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out.

Use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves—one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out.

Now, unless you want to be squeezing guacamole out of one of those plastic ready-to-eat packets, get to the store now!

 Guacamole


 

 

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com