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 kicked-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 like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
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.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
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.
Nothing beats a big pot (er…. slow cooker) of chili slow cooking all day long on a cold day. This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day. This is a great, easy chili.
For a nice twist on any recipe that uses canned diced tomatoes substitute fire-roasted diced tomatoes instead. They add so much more flavor than just ‘regular’ ole tomatoes. Specially to this slow cooker Lone Star State chili. If you’re lucky enough to live where there are good fresh tomatoes this time of year, put 3-4 onto the grill (or under the broiler) for a few minutes until they are nice and charred. Skin them, dice them and toss them into this chili for even more great tomato flavor.
Although it’s not a requirement, I prefer to brown any meats before I put them into the slow cooker. The browning adds color (of course) and a much better texture. And more flavor. In fact, I might just say it is a requirement!
This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day.
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Stubb’s recently came out with a line of marinades and what they call anytime sauces. Our local grocery store had them all on sale, so I grabbed two or three bottles of each and headed on home with thoughts of the many things I was going to use them in. First up? Wings of course, so I grabbed a bottle of Stubb’s Texas Sriracha anytime sauce and went to work.
I cooked up a batch of wings (that I had first dusted with my Fire-Eater rub) on my charcoal grill using the Vortex insert. I then tossed the wings with a generous pour of Texas Sriracha sauce and proceeded to absolutely devour them. My goodness me oh my, Stubb’s Texas Sriracha sauce is goooood! It’s like the Rooster sauce (er, Sriracha) we all love, but with fantastic southwestern spices and flavors thrown in. I could drink it straight out of the bottle. The heat from the sauce isn’t overpowering. Great flavor and a bit of a kick. It’s what I’d call the perfect bottled sauce, and absolutely the best thing for wings (or grilled chicken, or steak for that matter). It makes for the perfect (kicked up) substitute for the ‘normal’ Sriracha sauce you already use.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
The heat from the sauce isn’t overpowering. Great flavor and a bit of a kick. It’s what I’d call the perfect bottled sauce, and absolutely the best thing for wings (or grilled chicken, or steak for that matter).