TEXAS GREENS RECIPES

Name: Texas Chili
Total time: 2 h 30 min
Yield: 4 to 6 servings (about 8 cups)
Ingredients: 2 tablespoons olive oil; 1 pound ground bison or ground dark turkey; 1 large onion, finely chopped; 1 12-ounce bottle of beer; 1 14 1/2-ounce can diced tomatoes; 1/2 cup strong brewed coffee; 1 tablespoon tomato paste; 1/4 cup brown sugar; 1 tablespoon chile sauce; 1 tablespoon cocoa powder; Half a serrano or other hot pepper, seeded and finely chopped, or to taste; 1 1/2 tablespoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon cayenne pepper, or to taste; 1 teaspoon salt, or to taste; 2 15-ounce cans kidney beans; 1 15-ounce can cannellini or other white beans

TEXAS CHILI RECIPE - NYT COOKING - RECIPES AND COOKING ...

Texas Chili Recipe - NYT Cooking - Recipes and Cooking ... image

Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.

Provided by Jennifer Steinhauer

Total Time 2 hours 30 minutes

Yield 4 to 6 servings (about 8 cups)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 pound ground bison or ground dark turkey
1 large onion, finely chopped
1 12-ounce bottle of beer
1 14 1/2-ounce can diced tomatoes
1/2 cup strong brewed coffee
1 tablespoon tomato paste
1/4 cup brown sugar
1 tablespoon chile sauce
1 tablespoon cocoa powder
Half a serrano or other hot pepper, seeded and finely chopped, or to taste
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans

Steps:

Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

Nutrition Facts : @context http//schema.org, Calories 430, UnsaturatedFatContent 8 grams, CarbohydrateContent 51 grams, FatContent 11 grams, FiberContent 12 grams, ProteinContent 31 grams, SaturatedFatContent 2 grams, SodiumContent 994 milligrams, SugarContent 12 grams, TransFatContent 0 grams

THE RIGHT WAY TO COOK GREENS! RECIPE | ALLRECIPES

The RIGHT WAY To Cook Greens! Recipe | Allrecipes image

There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!

Provided by rjkuns

Categories Greens Side Dishes

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

¼ cup bacon drippings
4 bunches collard greens, tough stems removed
salt to taste
3 cups water

Steps:

Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Nutrition Facts : Calories 217.3 calories, CarbohydrateContent 15.9 g, CholesterolContent 14.1 mg, FatContent 16 g, FiberContent 10.1 g, ProteinContent 6.9 g, SaturatedFatContent 6 g, SodiumContent 83.6 mg, SugarContent 1.3 g

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TEXAS CHILI RECIPE - NYT COOKING - RECIPES AND COOKING ...

Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Calories 430 per serving

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