Hot Recepies

Recepies:

Creole Seasoning
Fabulous Chile
Fried Onion Rings
Guacamole Dip
Salsa Habanero
Smokehouse Chili

Fabulous Chile

This recipe is a simple, quick, and a rewarding taste experience!
Let me also say that living for a long time in Texas the true Texan chile is meat and spices exclusively. You may add a little tomatoe sauce in order to ticken it. The real Texan chile also uses suet, but it makes it very greasy. You may use it, but make sure that you skim off as much grease as you can By the way it is chile, like the country. Not chili.

1 Lb lean ground beef
1 Large onions, chopped
5 Gloves of Garlic, finely chopped
3 tbsp. parsley, finely chopped
1 tbsp. Chile powder
2 Jalapeño peppers, sliced
1 Cayenne pepper, sliced
6 oz. can tomato paste
1 tsp olive oil
1 tsp paprika
½ tsp comino
½ tsp sugar
1 tsp dried oregano

Cut the top off the peppers and chop them and the garlic. Make sure to use gloves. In a skillet the olive oil and fry the onion until softened. Add the meat, paprika, cumin, garlic, tomato paste and oregano cook until browned. (About 10 min.) Transfer to a large pot and simmer over medium heat, add the parsley and the chile powder. Stir occasionally. After 45 minutes taste and adjust spices if necessary add sugar and simmer for another 15 minutes Uncover allow for excess liquid to evaporate. If you decided to use suet, you may refrigerate the chili overnight to allows the chile to soften and skim off all the grease.

You may use habanero or anahein peppers instead of cayenne. If yours is not a true texan's chile you may add the following according to your taste, in the simmering satge: fresh sliced or canned Mushrooms, 14 oz can kidney or pinto beans 1 ½ tsp cornmeal, or flour to ticken it.

Smokehouse Chili

3½ lbs. flank steak
2 med. onions, coarsely chopped
2 cups stewed tomatoes
6 onz. tomato paste
1 tbsp. liquid smoke
¼ cup Bullseye® Barbecue Sauce
2 12-ounce cans beer
6 Jalapeños, seeded, chopped
3 garlic cloves, minced
1 cup diced bell pepper
3 tbsp. chili powder
5 tbsp. cumin
3 tbsp. masa harina flour
4 cups tomato sauce
Salt as needed
2 tsp.pepper
1 teaspoon Tabasco® sauce

Cut meat into small cubes about one-half inch in size. Brown meat, onions, bell pepper, and garlic in a heavy skillet. Put the beer into a large pot and bring to a slow boil. Boil 10 minutes then add the tomato sauce, stewed tomatoes, meat and onion/pepper mixture, Jalapeños, barbecue sauce, and liquid smoke. Reduce heat to medium and cook for ½ hour. Stir every few minutes. Add 2 tablespoons of the cumin, salt, pepper, and Tabasco. Cook for ½ hour more. Add the tomato paste and masa harina, continue cooking for 15 minutes. Add the remaining cumin and cook for 10 minutes more. Garnish with cheese, sour cream and fresh-sliced
Jalapeño.

Fried Onion Rings

4 med. onions sliced ¼" thick
2 garlic gloves
3/4 cup of flour
1" cooking oil
1 tbsp. vinegar
2 Jalapeño peppers
1/2 tsp. salt
½ tsp. cumin
1 tsp. oregano
1/3 cup milk
1 egg

Cut onions into rings and separate. In a blender with water to cover, combine, vinegar, jalapeño, egg, salt, cumin garlic and oregano. Remove excess liquid. Add to flour and milk to makea pasty batter. Heat 1" of oil in a large skillet. Dip onions into batter and then into hot oil for until golden brown. Remove from oil and drain on a paper towel.

Salsa Habanero

Tomatoes enough quarters to fill a blender
2 whole cloves
1 tbsp. white vinegar
1/4 of a medium yellow onion
3 tbsp. of lime juice
1 tsp. ground cumin
2 tsp. seasoned salt
1 tsp. oregano
1 cup chopped cilantro
4 fresh jalapeños
2 whole fresh habaneros

Fill blender with tomatoes, run at the lowest setting until no large chunks are left. Add the remainder of ingredients and blend some more. Sample and add items to taste as necessary. The salsa will be at its hottest right after you make it, but it will cool down the longer it sets.

Guacamole Dip

2 ripe avocados, halved and pitted
1 tsp. oregano
2 jalapeño peppers or ½ tsp. Tabasco® sauce
1 small onion, finely chopped
2 tbsp. fresh lime juice
½ tsp.salt

Scoop the avocados into a medium bowl and mash them with a fork. Add the onion, lime juice, Tabasco, and salt; blend gently but thoroughly. Cover and refrigerate for no more than an hour before serving.

Creole Seasoning

2 tbsp. paprika
2 gloves of garlic
1 tbsp. black pepper
2 tsp. salt
1 tbsp. cayenne pepper
1 tbsp. dried thyme
1 tbsp. oregano
1 med. yellow onion

Chop finely onion and garlic. Mix in a small bowl. Transfer mixture to a small jar. Seal tightly and store in a cool, dry place. Use in shrimp Creole, crab cakes, or in place of Creole seasoning in New Orleans-style recipes.

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The Best Recepies

Fabulous Chile
This recipe is a simple, quick, and a rewarding taste experience! Let me also say that living for a long time in Texas the true Texan chile is meat and spices exclusively. You may add a little tomatoe sauce in order to ticken it. The real Texan chile also uses suet, but it makes it very greasy. You may use it, but make sure that you skim off as much grease as you can By the way it is chile, like the country. Not chili.
	1 Lb lean ground beef 1 Large onions, chopped 5 Gloves of Garlic, finely chopped 3 tbsp. parsley, finely chopped 1 tbsp. Chile powder 2 Jalapeño peppers, sliced 1 Cayenne pepper, sliced 6 oz. can tomato paste 1 tsp olive oil 1 tsp paprika ½ tsp comino ½ tsp sugar 1 tsp dried oregano
Cut the top off the peppers and chop them and the garlic. Make sure to use gloves. In a skillet the olive oil and fry the onion until softened. Add the meat, paprika, cumin, garlic, tomato paste and oregano cook until browned. (About 10 min.) Transfer to a large pot and simmer over medium heat, add the parsley and the chile powder. Stir occasionally. After 45 minutes taste and adjust spices if necessary add sugar and simmer for another 15 minutes Uncover allow for excess liquid to evaporate. If you decided to use suet, you may refrigerate the chili overnight to allows the chile to soften and skim off all the grease.
You may use habanero or anahein peppers instead of cayenne. If yours is not a true texan's chile you may add the following according to your taste, in the simmering satge: fresh sliced or canned Mushrooms, 14 oz can kidney or pinto beans 1 ½ tsp cornmeal, or flour to ticken it.

Smokehouse Chili
	3½ lbs. flank steak 2 med. onions, coarsely chopped 2 cups stewed tomatoes 6 onz. tomato paste 1 tbsp. liquid smoke ¼ cup Bullseye® Barbecue Sauce 2 12-ounce cans beer 6 Jalapeños, seeded, chopped 3 garlic cloves, minced 1 cup diced bell pepper 3 tbsp. chili powder 5 tbsp. cumin 3 tbsp. masa harina flour 4 cups tomato sauce Salt as needed 2 tsp.pepper 1 teaspoon Tabasco® sauce
Cut meat into small cubes about one-half inch in size. Brown meat, onions, bell pepper, and garlic in a heavy skillet. Put the beer into a large pot and bring to a slow boil. Boil 10 minutes then add the tomato sauce, stewed tomatoes, meat and onion/pepper mixture, Jalapeños, barbecue sauce, and liquid smoke. Reduce heat to medium and cook for ½ hour. Stir every few minutes. Add 2 tablespoons of the cumin, salt, pepper, and Tabasco. Cook for ½ hour more. Add the tomato paste and masa harina, continue cooking for 15 minutes. Add the remaining cumin and cook for 10 minutes more. Garnish with cheese, sour cream and fresh-sliced Jalapeño.

Fried Onion Rings
	4 med. onions sliced ¼" thick 2 garlic gloves 3/4 cup of flour 1" cooking oil 1 tbsp. vinegar 2 Jalapeño peppers 1/2 tsp. salt ½ tsp. cumin 1 tsp. oregano 1/3 cup milk 1 egg
Cut onions into rings and separate. In a blender with water to cover, combine, vinegar, jalapeño, egg, salt, cumin garlic and oregano. Remove excess liquid. Add to flour and milk to makea pasty batter. Heat 1" of oil in a large skillet. Dip onions into batter and then into hot oil for until golden brown. Remove from oil and drain on a paper towel.



Salsa Habanero
	Tomatoes enough quarters to fill a blender 2 whole cloves 1 tbsp. white vinegar 1/4 of a medium yellow onion 3 tbsp. of lime juice 1 tsp. ground cumin 2 tsp. seasoned salt 1 tsp. oregano 1 cup chopped cilantro 4 fresh jalapeños 2 whole fresh habaneros
Fill blender with tomatoes, run at the lowest setting until no large chunks are left. Add the remainder of ingredients and blend some more. Sample and add items to taste as necessary. The salsa will be at its hottest right after you make it, but it will cool down the longer it sets.

Guacamole Dip
	2 ripe avocados, halved and pitted 1 tsp. oregano 2 jalapeño peppers or ½ tsp. Tabasco® sauce 1 small onion, finely chopped 2 tbsp. fresh lime juice ½ tsp.salt
Scoop the avocados into a medium bowl and mash them with a fork. Add the onion, lime juice, Tabasco, and salt; blend gently but thoroughly. Cover and refrigerate for no more than an hour before serving.

Creole Seasoning
	2 tbsp. paprika 2 gloves of garlic 1 tbsp. black pepper 2 tsp. salt 1 tbsp. cayenne pepper 1 tbsp. dried thyme 1 tbsp. oregano 1 med. yellow onion
Chop finely onion and garlic. Mix in a small bowl. Transfer mixture to a small jar. Seal tightly and store in a cool, dry place. Use in shrimp Creole, crab cakes, or in place of Creole seasoning in New Orleans-style recipes.