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TEXAS CHILI BOWL
TEXAS CHILI BOWL
OTHER  TRULY
TEXAS RECIPES

TRULY TEXAS
(Jelly and Ice Cream)
Mix 5 Cups of vanilla bean ice cream with 1 jar of Truly Texas Amaretto Peach Pecan jelly.  Pour into a graham cracker crust pie pan.  Chill and serve.



TRULY TEXAS QUESO
1 jar or Truly Texas Chipotle Con Queso
1 jar of Truly Texas Fiesta Salsa (black bean and corn)

Southern Pecan Bourbon Meatballs
* 1 T butter
* 1 16oz pkg chopped pecans
* 2 lbs prepared frozen meatballs, thawed
* 2 12oz bottles Southern Pecan BBQ sauce
* 1/2 c bourbon

Melt butter over medium high heat in a large heavy saucepan. Add pecans and toast until lightly brown. Add the meatballs and saute about 5 minutes, turning the meatballs offten so that they brown on all sides. Pour in the BBQ sauce and bourbon. Bring to a boil then remove from heat. Pour the meatball mixture into a chafing dish and serve warm.

Kicked up
Cranberry Relish
1 jar Truly Texas Cranberry Habanero Jelly
½  cup Naval Orange chunks-(membrane removed and broken into chunks)
½  cup Granny Smith apple chunks (small)
½  cup Pecans- chopped (optional or substitute walnuts)

Soften jelly in microwave.  Stir in orange, apple and pecans.  Mix well and place in covered container in refrigerator for 3 hours.
Serve with chicken, turkey or stuffing.

Turkey Pinwheels
8 oz Cream Cheese
1  10 oz jar Cranberry Habanero Jelly
1 pkg  deli sliced turkey breast

Mix softened cream cheese and cranberry habanero jelly together thoroughly.  Spread mixture onto turkey slices and roll up starting at the narrow end of the turkey rectangle.  

Refrigerate overnight and cut into bite sized pinwheels just before serving.

TRULY TEXAS FOODS:








Cranberry Habanero Jelly















Southern Pecan BBQ sauce











Amaretto Peach Pecan Preserves
















Fiesta Salsa 16oz
















Chipotle Con Questo 16oz jar


All Truly Texas Foods can be purchased from our "Order On Line" page or our "Place Your Order Now" button.



Our Favorite Chili Recipes:


TRULY TEXAS FIESTA CHILI RECIPE


1 pack of Truly Texas Chili Mix

2 8oz jars of Truly Texas Fiesta Salsa (black bean and corn)

1 can diced tomatoes

½ can of chicken broth

Add pepper pack to taste
Fiest Chili Cookin' Kit
Contains 2 8oz jars of Fiesta Salsa a TEXAS CHILI BOWL and 1 Truly Texas Chili Mix
Cincinnati Chili Recipe - How To Make Cincinnati Chili

1 large onion chopped
1  pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings (see below)

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion
Kidney Beans (16-ounce) can

Makes 6 to 8 servings.

Author, Linda Stradley, http://whatscookingamerica.net/History/Chili/ChiliHistory.htm



Texas Style Beef Chili Recipe
Hearty Texas chili made with beef steak and the flavor kick of cayenne will satisfy the most discriminating chili lover.

Prep Time:25 min
Start to Finish:1 hr 55 min
Makes:5 servings (1 cup each)

1tablespoon olive oil
2lb boneless lean beef top round steak,
        trimmed of fat, cut into 3/4-inch pieces
1medium onion, chopped
2cloves garlic, chopped
1can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1can (4.5 oz) chopped green chiles, undrained
1can (14 oz) reduced-sodium beef broth
2tablespoons chili powder
2tablespoons yellow cornmeal
1/2     teaspoon kosher (coarse) salt
1/4     teaspoon ground red pepper (cayenne)
Cornbread wedges, if desired
Sliced green onions or chopped fresh cilantro, if desired

1.In 4-quart Dutch oven, heat oil over medium-high heat. Add half of beef; cook 4 to 6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all of the beef to pan. Add chopped onion and garlic; cook 2 to 3 minutes, stirring frequently, until onions are crisp-tender.
2.Meanwhile, in blender, place tomatoes and green chiles. Cover; blend until smooth.
3.To beef mixture in pan, add tomato mixture, broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 30 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.
High Altitude (3500-6500 ft): No change.

1 Texas Chili Serving: Calories 310 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 105mg; Sodium 630mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 5g); Protein 45g
Percent Daily Value*: Vitamin A 30%; Vitamin C 20%; Calcium 4%; Iron 30%
Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 1/2 Fat
Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?
Adding cornmeal to the chili before cooking serves as a clever way to thicken the dish without an extra step.

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