Buffalo Gap Brisket Chili Texas Style Recipes

COOK OFF WINNER CHILI - TEXAS STYLE

Steps:

• Heat oil over medium high heat in a large dutch oven.
• Add beef, onions, green pepper& garlic and cook until onion is tender (about 10 minutes), stirring frequently.
• Add tomatoes& their liquid, hot peppers, chili powder, salt& bay leaves and bring to a boil.
• Reduce heat to low, cover& simmer for 1 1/2 hours, stirring occasionally.
• Remove bay leaves.
• Stir in beans& their liquid and heat thoroughly.
• Serve in soup bowls; sprinkle with cheddar or monterey jack cheese (or a comb).
• Place under broiler for 1- 2 minutes to melt.
• Serve with your choice of sliced green onions, diced avocados, chopped green peppers, hunks of crusty bread, corn chips,saltine crackers or tortilla chips as accompaniments.

ZUCCHINI PERINI

Steps:

• Preheat oven to 350º.
• In an oven-safe pan, brown the ground beef, sausage and onion. Add salt and pepper to taste.
• Add the whole tomatoes, tomato paste and tomato sauce. Add the oregano and garlic powder and simmer for 5 minutes.
• Add the zucchini, mix thoroughly then sprinkle with Parmesan.
• Bake at 350º until cheese melts and starts to brown, about 10 minutes.

WEST TEXAS-STYLE BUFFALO CHILI

Steps:

• Soak beans in water overnight. Drain and rinse.
• In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
• Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
• Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

SMOKED BRISKET SOUTH TEXAS STYLE

Steps:

• Prep your pit with your favorite wood.
• I prefer pecan for the mellow flavor.
• Optimum cooking temperature will be between 200 to 250 degrees.
• Trim excess fat from brisket and place in smoker.
• Let it slow smoke for 2 hours or until you have a good smoke ring around it.
• Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
• Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
• If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.

MEATLOAF TEXAS STYLE!

Steps:

• Preheat oven to 350 degrees.
• Combine meat with all ingredients except cheese.
• On a sheet of wax paper, flatten the meat mixture to 1/4 inch thick.
• Shape into a flat rectangle.
• Place cheese slices on top of meat, leaving about 1/2inch space on outside edges.
• Lift up one end of wax paper and begin rolling the meat mixture like a jellyroll onto cheese.
• When all cheese is rolled into meat mixture, pinch sides to keep cheese from melting out.
• Spray a loaf pan with cooking spray.
• Use wax paper to help lift meat loaf into pan.
• Bake for 1 hour 15 minutes. Let rest for 20 minutes after removing from oven.