The 2 Spoons

No Beans! Essential Texas Brisket Chili

November 12, 2021 by Becky Spoon

Texas Brisket Chili
This Texas Brisket Chili has "No Beans". That is because we don't eat beans in our chili in Texas. Truth. We do like lots of toppings like cheese, onions, jalapenos, sometimes sour cream and even guacamole. So good! — Texas Brisket Chili

This Texas Brisket Chili has “No Beans”. That is because we don’t eat beans in our chili in Texas. Truth. We do like lots of toppings like cheese, onions, jalapenos, sometimes sour cream and even guacamole. So good!

There are so many dishes we make with our chili. Enchiladas, Chili Cheeseburgers, just a bowl of chili, nachos, chili cheese fries and a topping for a brisket sandwich, you know, brisket on brisket! Oh, yum!

No Beans! Essential Texas Brisket Chili

My go to meat for chili in the past was “chili meat” which is a large ground beef…I guess like hamburger, but ground large. I still use that, but a while back I started making my Texas Brisket chili with the flat of a whole brisket and it is so good. The flavor of the brisket itself, along with the fat that adds additional flavor combined renders an amazing chili. The flat is the lean end of the brisket, unlike the point, so you’re not having all that fat, just enough to add so much flavor!

Chili requires either whole dried chilies or a chili powder. I like to use a mild to medium New Mexico Red Chile powder I always have on hand. The last time I purchased was on line from “Made in Mexico”. Here’s a link if you are interested: http://www.madeinnewmexico.com/. I buy mild and medium because they both usually have a little kick. I do have some hot right now, but it is really hot.

Before I give you this Texas Brisket Chili, here’s a link for a burger I made with this leftover chili!

Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

No Beans! Essential Texas Brisket Chili

Here’s the recipe! Hope you make this! It is so good!!

No Beans! Essential Texas Brisket Chili

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course, mexican

CuisineMexican

Keywordchili, mexican food, no beans chili, no beans texas brisket chili, Texas Brisket Chili, Texas Chili

Servings servings

Ingredients

4 slices thick cut bacon
3-4 lb the flat of a beef brisket, trimmed and cubed into 1/4 inch pieces
salt, pepper and onion powder for liberally sprinkling on the meat while browning
2 cups white onion, small diced
5 garlic cloves, finely minced
1 tbsp smoked paprika
1 tbsp ground cumin
3 1/2-4 tbsp Chili powder ( I use New Mexico red chili powder, if not use a good Texas chili powder)
1/2 tsp dried thyme
1 tsp Mexican oregano
1 quart beef broth (not heavily salted, or your chili will be too salty. If you use beef bullion cubes, omit the salt in the first step of sprinkling the meat while browning)
1/2 cup strong black coffee
28 oz can whole tomatoes, in juice
Garnish with your choice of shredded cheddar cheese, chopped onions, jalapenos, sour cream, Fritos, avocado, etc.

Instructions

For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes.
In a large stock pot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
Increase the heat to medium high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will insure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
Season liberally with salt, pepper, and onion powder while browning to season the meat.
Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
Add in all of the spices and stir into the onions. Cook 2 minutes.
Add the pressed garlic and stir. Cook 1 minutes.
Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
Open the tomatoes, and using your hands break them up as you add them to the pan. Add tomato juice to the pan.
Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 c. beef broth as necessary.
Finish off with fresh tabasco pepper sauce if desired.
Top with any and all of the toppings your prefer! Enjoy!

a great smoked turkey breast.

November 10, 2021 by Becky Spoon

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This Smoked Turkey Breast turned out juicy and delicious! Not the dry turkey breast we get sometimes, but loaded with flavor and so tender. I had this in my freezer and thought it’d be great to smoke and use it for sandwiches.

I smoked this on my Big Green Egg! Before smoking I injected the turkey with a mixture of butter, chicken stock and a little garlic powder. This is the injector I used is by JY COOKMENT and I purchased it from Amazon. Here’s a link if you’re interested: https://amzn.to/2ubfaM9.

A Great Smoked Turkey Breast

You want to use a turkey breast that is not already loaded with added broth. A natural turkey or turkey breast works better since you are adding a liquid with butter. I did this while my smoker was getting ready. I didn’t brine overnight but you could. All I seasoned this with was I rubbed the outside with olive oil and seasoned with a mixture of salt, pepper and garlic powder.

Want more smoked meat recipes? Try my smoked brisket, always a favorite! https://the2spoons.com/the-best-awesome-smoked-brisket/.

After you smoke the turkey, try a recipe using the leftovers: Amazing! The Best Ever Smoked Turkey Sandwiches

Leftover Smoked Turkey Sandwich — Leftover Chili And Beef Queso Dip Burgers

Here’s the recipe for this Turkey Breast! Enjoy!

A Great Smoked Turkey Breast

Print Recipe

Coursedinner, Lunch, Main Course, Sandwiches

CuisineAmerican

Keywordbig green egg, big green egg smoked turkey breast, smoked turkey, smoked turkey breast, turkey

Ingredients

1 turkey breast (Natural preferred)
1 stick butter
1 cup chicken broth
granulated garlic
black pepper
salt
olive oil

Instructions

Prepare you smoker with desired wood or charcoal. I use a combination of a hardwood charcoal with wood. I used Pecan wood this time.
Melt the butter and add the chicken stock. Add about 1/2 teaspoon granulated garlic. Allow to cool down, then inject the turkey a dozen or so times with the solution.
After injecting, rub the turkey all over with a little olive oil and season with salt, pepper and granulated garlic.
Cook at about 250-300 degrees until the internal temperature reaches 160. Remove from the heat and allow to rest for at least 30 minutes before slicing.

love this chocolate peanut butter pie.

November 7, 2021 by Becky Spoon

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Chocolate? Peanut Butter? Potato Chips! Heavy Cream? Yes, potato chips! What more could you want? This Chocolate Peanut Butter Pie is that perfect pie for the chocolate and peanut butter lover. Especially chocolate because other than the pudding, there is an Oreo cookie crust.. more chocolate!

This pie is salty and sweet from the kettle chips on top! There is an Oreo and butter crust that has a chocolate seal on it, then loaded with a velvety chocolate pudding, then a peanut butter mousse! Yes!

This dessert will be perfect with my Slow braised short ribs recipe!https://the2spoons.com/amazing-slow-braised-beef-short-ribs/

love this chocolate peanut butter pie.

I love these clear pie plates that are perfect to bake this pie in. https://amzn.to/3hTzYev

I’ve had similar forever and use them for all pies savory and sweet.

The pie has a few steps but it is definitely worth it! Enjoy!

Chocolate Peanut Butter Pie

Print Recipe

CourseDessert

CuisineAmerican

Keywordchocolate, chocolate peanut butter

Ingredients

For the Oreo Crust

2 Cups Finely ground Oreo cookies (about25)
4 Tbsp Butter, melted
1/4 Cup Semi sweet chocolate, melted

For the Potato Chip Topping

1/3 Heaping cup kettle potato chips, crushed
3 Tbsp Flour
2 1/2 Tsp Granulated sugar
Pinch of salt
2 Tbsp Butter, melted

Chocolate Pudding

1/2 Cup Sugar
1/4 Cup Corn starch
1/4 Tsp Salt
1/4 Cup Unsweetened cocoa powder
3 Egg yolks
2 1/2 Cups Whole milk
4 Oz Bittersweet chocolate, chopped
2 Tbsp Butter
1/2 Cup Powdered sugar
1 Tsp Vanilla

Peanut Butter Mousse

1 Cup Heavy Whipping Cream
8 Oz Cream cheese, room temperature
1 Cup Creamy Peanut Butter
1/2 Cup Powdered Sugar
1 Tsp Vanilla

Instructions

For the Oreo Crust

Run your Oreos through a food process until finely ground. Mix it in a bowl with the melted butter until completely moistened.
Pour it into a 9 inch pie dish and press it into the bottom and up the sides. Place your pie crust in the fridge for at least 1 hour to set.
Once set, take your melted chocolate and spread it in an even and thin layer on the bottom of your crust. This creates a barrier between the pudding and the crust so it doesn’t get soggy. Place it back in the fridge for 30 minutes for the chocolate to set.

For the Potato Chip Topping

Preheat the oven to 325F and line a baking sheet with parchment paper. Crush up your potato chips in a ziplock bag. You want it to be mostly small pieces about the size of old fashioned oats.
Mix together all the ingredients in a bowl and spread it even on your baking sheet. Bake for 10 minutes. It will still look pretty pale when it’s done so just take a fork to it to make sure it crumbles. That’s when you know it’s ready.
Let it sit out at room temperature to cool then transfer to an air tight container until you’re ready to top your pie. Do not put it in a closed container when it’s hot because it will get soggy and don’t put it in the fridge.

Chocolate Pudding

In a medium saucepan, whisk together the dry ingredients (sugar, cornstarch, salt, and cocoa powder).
In a separate bowl, whisk together the milk and egg yolks.
Mix this into the dry ingredients and bring to a boil over medium high heat, stir constantly. It will be liquid up until it reaches a boil. At that point it should get pretty thick but cook for about one or two minutes longer then take it off the heat.
Whisk in the chocolate and then the butter and vanilla.
Pour into your cooled crust and spread it even. Let it sit out for 45 minutes then move it to the fridge. Cover in plastic wrap and press it to the surface of the pudding so you don’t get a skin. Refrigerate for at least 2 hours or until the pudding is somewhat firm to the touch.

Peanut Butter Mousse

When your pudding is ready, make the peanut butter mousse. Start by creaming together your room temperature cream cheese and peanut butter. Once combined, mix in the powdered sugar and vanilla.
In a separate bowl, whisk your heavy cream on high until it forms soft peaks (3-5 minutes).
Scoop about ⅓ of the whipped cream into the peanut butter mixture and fold it in. Once it’s almost combined, add in the rest of the whipped cream and continue to fold until it’s fully combined.
Spread this over top the pudding layer of your pie. You can also make little swirls with the back of a spoon. Pop the pie in the fridge for another hour to set.
Before serving, crumble the potato chips all over the top with as much or as little as you like. I recommend being a little heavy handed because the salty crunch helps to balance out the sweetness of the pie. You can also add more crushed Oreos.
Serve chilled or at room temperature but store it in the fridge. Enjoy!

Chocolate Peanut Butter Pie

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delicious grilled redfish with shrimp lemon butter sauce

October 31, 2021 by Becky Spoon

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This dish of grilled Redfish with shrimp lemon butter sauce is delicious! Gulf Coast Redfish is a favorite of mine. The first time I had it was in New Orleans at the restaurant, Redfish Grill on Bourbon Street! I had the Wood Grilled Redfish & Louisiana Lump Crabmeat! It was spectacular. Ever since then I try to recreate that dish!

Not being on the coast, redfish are not always available, but the other day I was at my local HEB and they had a whole Redfish. I certainly am not expert in fileting a fish so I may not buy a whole fish again, but I was not going to pass up the opportunity to have redfish. I also bought head on shrimp that I used to make Shrimp and Grits, so this was the perfect dish for the shrimp that I had left over. No crab meat, but the shrimp worked perfectly.

Here’s the link for the Shrimp and Grits! https://the2spoons.com/awesome-shrimp-and-grits/.

delicious grilled redfish with shrimp lemon butter sauce

The fish is brushed with canola or vegetable oil and sprinkled with creole seasonings. I make my own and keep it with my other spices. I found these little plastic jars that are perfect for spices. https://amzn.to/3ekqMxi

If you don’t want to make the seasoning mix, you can use a store bought creole seasoning. There’s many out there. I keep both of these on hand:

https://amzn.to/2WirvsC.

Same with the shrimp stock. Knorr has a shrimphttps://amzn.to/30clVZN bullion that you can use for your fish stock or a bottle of clam juice would work beautifully! This is the Knorr shrimp bullion: https://amzn.to/30clVZN

Here is a link for a good clam juice you can find at most stores: https://amzn.to/2Wk9yKi

You can grill this outside on your charcoal grill, or gas grill. I was kind of in a hurry and I used my Lodge Grill to cook it. It’s great for those grill marks. Here’s a link: https://amzn.to/3eq48DC.

This is great for so many things! Pancakes, burgers, vegetables, just to mention a few. Just be sure to oil it before you place fish on because the fish will stick. I usually just put oil on a paper towel and brush on a hot grill before adding my fish.

Here’s the recipe for this delicious redfish! Enjoy!

grilled redfish with shrimp lemon butter sauce

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

KeywordBasic Shrimp Stock, buttermilk, grilled fish, grilled redfish with shrimp lemon butter sauce, gulf coast redfish, lemon, lemon butter sauce, redfish

Servings servings

Ingredients

Basic Creole Spices (Makes 1/2 cup)

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1/2 tsp ground allspice

For the Basic Shrimp Stock

1/4 cup canola oil
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
4 cloves garlic, crushed
1 lb shrimp shells and heads
1 bay leaf
1 sprig fresh thyme

For the Shrimp Lemon Butter Sauce

1 tbsp red onion
4 tbsp butter, divided
juice of 1 lemon
1/2 cup shrimp stock or other seafood stock
6 shrimp
1/2 tsp creole seasoning
pinch of cayenne pepper

For the Redfish

2 Redfish filets
oil for brushing on each side and the grill
creole spices to sprinkle on each side
Shrimp Lemon Butter Sauce

Instructions

Basic Shrimp Stock

Heat canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes. Add the shrimp shells , the bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours. Strain through a fine sieve into a container with a cover. Allow the stock to cool. Cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.

Creole Spices

Combine all ingredients and store in an airtight container.

For the Shrimp Lemon Butter Sauce

Make sure you have cleaned your shrimp by deveining. Pat the 6 shrimp dry and sprinkle with the creole spices. Heat 2 tablespoons butter in a saucepan. Add the shrimp and let them cook for about 2 minutes on each side and remove, They won't necessarily be done, but you will add them back in later. Remove and set aside.
Add the onion to the same pan and sauté until translucent. Add the juice of one lemon, the 1/2 cup shrimp sauce or seafood stock. Simmer for a couple of minutes to cook down. Add the other 2 teaspoons butter, season with salt and cayenne pepper. When done, add the shrimp back in and cook for about another minute.

For the Redfish

Prepare your grill of choice. Pat the filets dry. Add a little vegetable oil or canola oil to each side of the fish and season with the creole spices. When the grill is ready, brush with a little oil that is on a paper towel. You want to oil the grill so that your fish won't stick.
Grill the fish about 3 minutes on the first side. Carefully turn over and cook an additional 3 minutes.
Place each filet on a plate, top with 3 shrimp each, and spoon the sauce around and over the fish! Serve with additional lemon.

this. authentic mexican tortilla soup.

October 22, 2021 by Becky Spoon

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Authentic Mexican Tortilla Soup is all about the broth. You cannot create these flavors unless you start with dried chile that you soak in hot water and puree with tomatoes, garlic and onions. Creating authentic dishes from Mexico are so simple and easy after you learn about the dried chile. This soup has ancho and pasilla chile. This is a pasilla chile:

and, this is the Ancho Chile:

I can find them in my local grocery stores, but if you can’t you can order them online. https://amzn.to/3bvSPdc

and the Pasilla chile https://amzn.to/3lSM7mq

These chiles are part of the “Holy Trinity” for making authentic Mexican food. Here’s an article you may find interesting: http://benitosmexican.com/news/mexican-chili-peppers-holy-trinity/

this. authentic mexican tortilla soup.

I start this wonderful broth by seeding and removing the stems form the chile. Then I place them in hot water to soften for about 20 minutes. While they are soaking I fry a bunch of tortilla strips that I’ll use to garnish the soup, but I’ll add a handful to the puree . After the chiles have softened I add them to my Nutribullet along with onions, tomato, garlic, some tortilla chips along with some of the water I soaked the chile in and blend to a smooth puree.

If you don’t have a Nutribullet, use your food processor, and process until smooth. The Nutribullet is great though because the puree is so smooth you really don’t have to strain the broth to eliminate any left behind skins from the chile. https://amzn.to/32WK340

Please don’t be reluctant to try using these dried chile recipes. Another recipe I think you will love is this Birria, a Mexican stew using chuck roast and all of these delicious chiles. Here’s the link: https://the2spoons.com/amazing-birria-a-mexican-stew/.

this. authentic mexican tortilla soup.

I hope you make this recipe and all of my other recipes. This really is so delicious. I love authentic recipes. Maybe it’s my age. I don’t know. But I really love the flavors created by different cultures.

Just a couple of tips before you start, slice your tortillas the day before and leave on your counter to dry out so they don’t absorb so much oil and have an extra pasilla chile to fry after you fry your tortilla strips to garnish your soup with. Enjoy! This really is delicious.

authentic mexican tortilla soup.

Print Recipe

CourseMain Course

CuisineMexican

Keywordancho chile, authentic mexican food, corn tortillas, mexican food, pasilla chile, soup, tortilla soup, tortillas

Ingredients

10 corn tortillas, cut into thin strips
1/2 cup oil for frying the tortillas
2 pasilla chiles, one thinly sliced for frying for a garnish
1 ancho chile
3 cloves garlic
1/2 onion
1 lb tomatoes
3 Epazote sprigs (substitute Cilantro if not available)
7 cups chicken stock
3/4 tsp plus more if needed chicken bullion
salt to taste

Garnishes

1 avocado, sliced
queso fresco, crumbled
mexican crema or sour cream
2 chicken breast, shredded or torn in pieces (optional)

Instructions

Thinly slice your tortilla strips the day before and allow to sit at room temperature to dry out a little.
Remove the seeds and stems from the chiles. Bring a small saucepan of water to a boil and remove from the heat. Add the chiles, reserving one to cut into pieces to fry, and allow to soften about 20 minutes.
While the chile is softening, add about 1/2 inch of oil to a pan or skillet and in batches quickly fry your tortilla strips until they have browned being careful not to burn. Remove from the oil and drain on paper towels. Add the chile that you sliced into small pieces and quickly fry and remove to prevent overcooking, as it will burn fast. Drain and set aside.
Add the tomato, onion, garlic, the chiles, a handful of the fried tortilla strips and some of the water that you soaked the chile in to a blender or to a Nutribullet if using. If you use a blender you will need to strain the sauce. Add the sauce to the oil you fried the tortilla strips and add 3/4 teaspoon chicken bullion. Simmer in the oil for about 20 minutes. Add the chicken stock and the epazote and simmer an additional 20 minutes. Check for seasoning and add more chicken bullion if needed. Cook an additional 10 minutes.
To serve: If using chicken breast add a little to the bottom of each bowl, then top with a handful of the tortilla strips. Ladle the broth over the chicken and tortilla strips. Garnish with Queso Fresco, the fried chile, avocado slices or chunks, Mexican Crema or Crème Fraiche and a little cilantro if you like. Enjoy!

my favorite – love a double meat, double cheese smashburger.

October 1, 2021 by Becky Spoon

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I’ve been eating smashburgers my entire life. This double meat, double cheese smashburger is nothing new to me. I don’t eat a double/double but for blog purposes, I forced myself! LOL!!

Before smashburgers world renowned like they are today, I grew up spending every summer at my “granny’s” cafe. She had a plate of ground beef balls on a plate in her restaurant refridgerator at all times. Fresh meat that had never been frozen that she had purchased from the local meat market next door, English’s.

She would place a ball of beef on the hot griddle and allow it to sit there for a few minutes so it’d begin to carmalize. Then she would turn it over, smash it on the hot griddle with a wide spatula, salt and pepper them. At that point she’d allow them to cook for a few minutes, then flip and add the cheese! Amazing! The very best burgers ever.

I added onions to the griddle that I will combine into the beef pattie.

my favorite – love a double meat, double cheese smashburger.

I have a griddle that is built into my stove top. If you don’t these Lodge gridles are great. Here’s the link for those: https://amzn.to/3ASljKf.

Want another burger recipe? Try this Hatch Green Chile Cheeseburger! Amazing! we love a new mexico green chile cheeseburger.

my favorite – love a double meat, double cheese smashburger.

Print Recipe

CourseLunch, Main Course

CuisineAmerican

Keywordburgers, cheese, cheeseburgers, double double, ground beef, smashburgers

Servings Burgers

Ingredients

2 lbs 80/20 ground beef (if you're making double-double)
salt and pepper
8 slices American Cheese
4 hamburger buns of your choice
Lettuce, sliced tomatoes, sliced pickles, sliced onions
Mustard, Mayonnaise, Ketchup

Instructions

Divide each pound of ground beef into 4ths. Roll into 8 balls of beef.
Heat your griddle to 375 to 400 degrees. You want it hot when the beef hits the grill. When the grill is hotplace the 8 ground beef balls on the hot griddle and allow them to sit there for a few minutes. The beef will start to carmalize, that's what you want.
In still a ball formation, flip it over, then with a solid spatula, or another type of press, smash the ground beef ball down to a pretty thin patty. Try to make them uniform as much as possible. Salt and pepper the patties after you smashed them.
Allow them to cook on the first side for about 5 minutes or so, then flip them over to cook on the other side. Immediately add the cheese. By the time the cheese has melted, the burgers will be done. If you're making double-double, stack a patty onto another patty. Prepare your buns.
I butter my buns and heat them on the grill turning to toast both sides. Add your favorite spread to the buns. Add a lettuce leaf to the bottom, then the onions, pickles and tomatoes, topping with your double meat and double cheese patties. Place the top on and get ready for the juices to run down your arm!!! Enjoy!