Texas Chipotle Burgers

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.
Texas Chipotle BurgersFor 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

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. 
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 burgers
Calories 616kcal

Ingredients

  • 2 pounds ground beef
  • 1 medium sweet onion peeled, halved
  • 2 tablespoons Worcestershire sauce
  • 2 chipotles in adobo plus 2 tablespoons of adobo sauce
  • 2 tablespoons Montreal steak seasoning
  • 4 burger buns
  • 4 slices extra sharp Cheddar cheese

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 crushed fire roasted tomatoes undrained
  • kosher salt
  • freshly ground black pepper

Instructions

  • 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.

Nutrition

Calories: 616kcal | Carbohydrates: 28g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 487mg | Potassium: 601mg | Fiber: 2g | Sugar: 11g | Vitamin A: 478IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 5mg

Nutritional values are approximate.

Texas Fries

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.
Texas FriesHidden 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.

Also try my copycat Lone Star Steakhouse Amarillo cheese fries and my Cajun cheesy waffle fries.

Texas Fries

In no time you’ll be chowing down on delicious fries like these Texas fries. And, in no time, they will be gone.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 358kcal
Author Mike

Ingredients

  • 2 pounds frozen fries I use Ore-Ida Crispers
  • 1 cup extra sharp cheddar cheese shredded
  • 6 slices bacon cooked and crumbled or chopped
  • pickled jalapeno peppers chopped or sliced
  • Ranch salad dressing to taste

Instructions

  • 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.

Nutrition

Calories: 358kcal | Carbohydrates: 34g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 644mg | Potassium: 501mg | Fiber: 5g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg

Nutritional values are approximate.

Smoked Brisket Texas Chili

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.
smoked-brisket-texas-chiliNow, 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! Or if you’re craving more Texas-style chili, my classic version is a real winner also.

Smoked Brisket Texas Chili

This chili is 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.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Calories 220kcal

Ingredients

  • 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 white onion finely chopped
  • 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

Instructions

  • 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.

Nutrition

Calories: 220kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 319mg | Potassium: 457mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

Nutritional values are approximate.

Slow Cooker Lone Star State 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.

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. 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.
Slow Cooker Lone Star State ChiliAlthough 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.

Also try Roger Staubach’s chili-in-a-bag.

Slow Cooker Lone Star State Chili

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.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 520kcal
Author Mike

Ingredients

  • 1/4 pound bacon diced
  • 1 3 pound beef chuck cut into bite-sized cubes
  • 1 stalk celery chopped
  • 1 large carrot chopped
  • 2 large sweet onions diced
  • 6 cloves garlic minced
  • 6 jalapenos seeded, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons chili powder mild or hot, your call!
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1 28 ounce diced tomatoes use fire roasted for extra flavor
  • 1 14 ounce beef broth

Instructions

  • Lightly brown the bacon and chuck in a large skillet.
  • Drain and transfer to a slow cooker set to low.
  • Add remaining ingredients.
  • Stir and cook 8 hours or until beef is tender, stirring occasionally. Add water if the chili gets too thick.

Nutrition

Calories: 520kcal | Carbohydrates: 12g | Protein: 47g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 652mg | Potassium: 1045mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2869IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 6mg

Nutritional values are approximate.

Texas Sriracha Wings

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.
Texas Sriracha WingsThe 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.

Check out my new website, just for chcken wings! Visit For the Wing.

Texas Sriracha Wings

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).
Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 292kcal
Author Mike

Ingredients

Instructions

Nutrition

Calories: 292kcal | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.