Sure, the patties on these Texas chipotle burgers were packed with flavor, and would be great by themselves. But, it’s the fire-roasted tomato sauce that really, really makes them fantastic. The sauce is what I would call sooped-up ketchup. It compliments the smoky jalapeno kick you get from the chipotle in the burgers just perfectly.
For a little smokier and a bit spicier topping, add a chipotle or two and some of the adobo sauce into the tomatoes as they cook. You can double the tomato sauce recipe and keep it in the fridge. It’s great for topping not only Texas chipotle burgers, but also hot dogs!
I used some of my homemade chipotles in adobo. They’re actually quite easy to make and are soooo deliciously smoky!
Texas Chipotle Burgers
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 burgers
For the fire-roasted tomato sauce
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 3 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 1 15-ounce can crushed fire roasted tomatoes, undrained
- Kosher salt and freshly ground black pepper
Place the meat in a large bowl.
Grate half of the onion into the meat. Chop the remaining half and reserve for topping the burgers.
Add the Worcestershire sauce, chipotles and adobo, and steak seasoning.
Add a splash of oil. Mix well then divide into 4 patties.
Fire up your grill.
Cook the burgers and toast the buns, as desired.
Serve the burgers topped with cheese, the tomato sauce, and chopped onion.
For the fire-roasted tomato sauce
Heat a tablespoon of oil in a medium sauce pan.
Add the garlic and cook 2-3 minutes.
Add the sugar and vinegar. Cook for 2 minutes.
Stir in the tomatoes.
Season with salt and pepper and let simmer 5-6 minutes.
There’s no reason for frozen fries to be boring, specially when it doesn’t take much to make them really fantastic. Add a little cheese. A little bacon. A little heat, of course. And a sauce. In no time you’ll be chowing down on delicious fries like these Texas fries. And, in no time, they will be gone.
Hidden Valley has a big variety of Ranch dressings available, so if ‘regular’ Ranch is a little too ‘regular’ for you, try something like Sriracha or Fiesta Ranch instead. Either is great on Texas fries. You don’t have to settled for the ‘usual’ ketchup.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- Your favorite frozen fries I use Ore-Ida Crispers
- Shredded extra sharp cheddar cheese
- Bacon cooked and crumbled or chopped
- Chopped or sliced pickled jalapeno peppers
- Ranch salad dressing
Bake fries per package instructions.
Top with cheese and bacon and return to the oven for 5 minutes to melt the cheese.
Add jalapeno peppers then drizzle with the Ranch dressing.
The North End Barbecue & Moonshine restaurant in Indianapolis is definitely one of my favorite restaurants. They have a fantastic menu, but for me, the best dish by far is the Texas red chili. It’s simple, spicy, and oh so packed with flavor. Smoked brisket, homemade bacon and a red sauce that I could just slurp up with a (big) straw. I can’t always make it to North End BBQ, so I decided to make my own (slightly different) version of their Texas chili. I was absolutely pleased with it. Nice and spicy, with a bit of smokiness.
Now, you could make this smoked brisket Texas chili with just cubed chuck that has been lightly browned in the Dutch oven first. Nothing wrong with that, not one bit, but if you have smoked brisket, it really gives the chili a completely different flavor than just regular ole chili.
I roasted a few jalapenos on the grill and chopped them to use as garnish. They added even more bite and flavor to what was already a great bowl of chili.
My green chile mac and cheese chili stew is also out-of-this-world crazy good. Give it a try too!
Smoked Brisket Texas Chili
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
- 8 dried chiles I used guajillo, but just about any chile will work
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped white onion
- 3 large cloves garlic minced
- 2 cups beef broth plus more if needed
- 2 cups water plus more as needed
- 2 tablespoons masa harina if you don't have any masa, take a handful of plain tortilla chips and grind them in a food processor or by hand using a mortar and pestle
- 2 pounds smoked brisket cubed
- 1 tablespoon brown sugar
- 1 1/2 tablespoons white vinegar
- Garnishes sour cream, roasted jalapenos, grilled lime edges, etc
Toast the chiles in a hot skillet over medium-high heat 2-3 minutes per side.
Remove to a large bowl and cover in hot water. Let sit for 30 minutes, turning once.
Remove chiles (do not discard the water). Cut off the stems and remove the seeds.
Chop lightly and transfer to a food processor.
Add the cumin, pepper and a few pinches of salt, along with 1/4 cup of the soaking liquid. Process until smooth. If needed add a bit more of the water.
Heat the oil in a large Dutch oven over medium heat.
Add the onion and cook for 3 minutes.
Add the garlic and cook for another minute.
Add the broth and water. Bring to a simmer.
Whisk in the masa harina and add the processed chile paste.
Add the brisket and stir. Cover.
Let simmer for 2 hours or until the beef is tender, adding more broth if necessary.
Stir in the brown sugar and vinegar and add more salt to taste. Simmer another 10 minutes.
Serve with the desired garnishes.