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Frank X. Tolbert’s Original Texas Chili

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Texas Chili!

I love original Texas Chili! It’s hard to find a good recipe though. I’ve been using this recipe for years and it always turns out perfect!

And, of course, we do not cook our chili with beans. If you want beans, cook them separately and have them if some want to add beans after the chili is finished.

Garnish with chopped onions, cilantro, cheddar cheese, sour cream if you want, some top with ketchup and this makes great homemade Frito pies!

I think you’ll love this recipe and it will become a favorite!

Frank X. Tolbert’s Original Texas Chili

Print Recipe
CourseMain Course
CuisineAmerican
Keywordchilli, texas, tolberts, original
Servings4 servings

Ingredients

  • 2-4 ancho chiles, 4-8 small dried red chiles or 2-4 tablespoons chili powder
  • 4 tbsps vegetable oil
  • 3 lbs beef chuck, cut in bite size pieces or already prepared chili meat from the grocery
  • 1-2 cups beef stock or water
  • 1/3 cup yellow onion, finely chopped
  • 2 tbsps ground cumin
  • 1 tbsp ground oregano
  • salt to taste
  • 1/2 cup Hungarian sweet paprika
  • 1-2 fresh cilantro sprigs

Instructions

  • If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.
  • Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
  • Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry.
  • When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve.
    Makes 4 to 6 servings.

Swedish Meatballs

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I remember growing up there were always Swedish Meatballs at holidays, party’s, in a crockpot with maybe some toothpicks for dishing them out or a ladle to load onto your plate! I loved them and still do! 

Don’t get me wrong, we thought they were delicious and they were, but this recipe doesn’t include soups, or sour cream, it has added lemon juice, fresh herbs, a gravy made from scratch and they are  delicious served over mashed potatoes, rice or egg noodles, not just that pot luck must have! 

 


Swedish Meatballs are the perfect comfort food in my opinion. Serve them as a main course or on a cracker as an appetizer, or with a crusty baguette to sop up the gravy! If you still need a quick recipe for your New Year’s Eve gathering tonight….this is easy, economical and ingredients are easy to find. Enjoy!

Swedish Meatballs

Print Recipe
CourseAppetizer, dinner, Main Course
CuisineAmerican
Keywordswedish, meatballs, swedishmeatballs
Servings8 servings

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1/4 cup flat leaf parsley, minced
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 3/4 cup yellow onion, grated
  • 1 tsp salt
  • 1/2 tsp salt
  • 4 garlic cloves, minced
  • 1 cup bread crumbs
  • 2 eggs
  • 2 tbsp olive oil for frying the meatballs

For the Gravy

  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups beef broth
  • salt and pepper to taste
  • juice of one lemon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 cup heavy cream

Instructions

  • In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
    Using a tablespoon or cookie scoop, measure out the meat mixture into small balls. .
    In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. 
    When all of the meatballs are browned, pour off any excess grease in the pan. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.
  • Whisk the gravy until the broth is all incorporated. Add the salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
    Once the gravy begins to simmer add the meatballs back into the pan.
    Simmer until the gravy has thickened  and the meatballs are cooked through.
    Serve warm over mashed potatoes or egg noodles, or on a appetizer tray on crackers as a single bite.  

Chicken Agrodolce with Creamy Polenta

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Need a last minute, inexpensive recipe for Christmas Eve? or Christmas Day? Or any day….This is a very simple, fast recipe that looks elegant and will look beautiful on your table for any occasion. Add a side dish, a salad, some crusty bread to sop of the gravy and your are all set!

I love this with polenta, because I just love polenta, but you can use grits or even mashed potatoes, which the other Spoon prefers.

And I love chicken thighs! They are juicy and just delicious. Hope you enjoy this recipe and something quick and inexpensive you can throw together in minutes and everyone will think you slaved away in the kitchen.

Chicken Agrodolce with Creamy Polenta

Print Recipe
CourseMain Course
CuisineItalian
Keywordchicken
Servings4 servings

Ingredients

For the Polenta

  • 2 cups chicken stock
  • 1 3/4 cups milk
  • 1/2 cup parmesan cheese, grated
  • 1/2 tsp salt
  • 2 tbsp butter
  • 2 cups polenta, not instant

For the Chicken

  • 4 bone in, skin on chicken thighs
  • 1/2 tsp pepper
  • 2 tbsp chopped garlic
  • 1/4 cup raisins
  • 2 tbsp red wine vinegar
  • 2 oz pitted green olives and kalamata olives
  • 1 tbsp chopped fresh italian parsley

Instructions

For the Polenta

  • Bring 2 cups chicken stock to a boil with the salt, pepper and butter.  Mix polenta and parmesan with the milk and gradually whisk the mixture into the boiling chicken stock.  
    Whisk constantly until it returns to a boil, then lower heat and cook about 30 minutes, whisking frequently to prevent lumps.  

For the Chicken

  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Add garlic to pan; cook 1 minute. Add 2 cups stock, raisins, vinegar, and olives to pan; bring to a boil. Reduce heat, and simmer, partially covered, 12 minutes or until chicken is done. Increase heat to medium-high; cook, uncovered, 3 minutes or until liquid is slightly thickened. Divide polenta evenly among 4 plates; top with chicken thighs and sauce. Sprinkle with parsley.

Notes

If you don’t have Polenta, you can use grits.  

New Mexico Red Chile Tamales

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Little packages of masa, red chile sauce, slow cooked seasoned pork… just a few ingredients for a tamale.

Mexican food is a favorite cuisine in Texas to have at Christmas and that includes tamales. We love them! The other Spoon of the 2 Spoon’s really loves the pork tamales, I consider him an expert at how tamales should taste 😃 and he says these are delicious!

Making tamales does take a little practice, but after you get the hang of it, they come together quickly.

I find getting all of my ingredients before me speeds up the process whether making them alone or with others.

I steam them in an Asian bamboo dumpling steamer that I place over a pot of boiling water, but you can use a large pot with a little water in the bottom, a grate or steamer basket to set them above the water and stack them lengthwise in the pot.

Serve them with your favorite salsa, guacamole, queso, with rice or beans, however you desire but you will love these!

New Mexico Red Chile Tamales

Print Recipe
CourseMain Course
CuisineMexican
Keywordmexican, tacos, redchile, hatch, beef, tamales

Ingredients

For the filling

  • 3-4 cups Pork Butt Roast (See below)
  • 1 cup New Mexico Red Chile (See below)

For the Masa Dough

  • 2 cups Mesca Tamal
  • 1 tsp salt
  • 1 tsp baking powder
  • 2/3 cup lard or shortening
  • 3-4 tbsp New Mexico Red Chile Sauce
  • 1 1/2 cup broth from the pork butt roast, water, or chicken broth, warmed

Instructions

For the Filling

  • Chop the cooled pork butt roast into small pieces. Add the red chile and combine.  I add jalapeno which is optional. 

For the Masa Dough

  • Combine the Mesca Tamal or Masa with the salt and baking powder.  
  • Add the lard,  the warmed broth, the red chile sauce and combine with the dry ingredients.  You want a soft dough that will be easy to spread.  

For building the tamales

  • Place corn husk in a bowl of water to soften. 
  • Remove a husk from the water, pat a little dry with a paper towel and spread about 1/4 cup of the dough, starting from the broad end and working down, leaving about 2 inches at the bottom that you will fold over to seal the tamales later. I  use my hands to press the dough down.   
  • Add a tablespoon or two of the filling to the dough.  
  • Take one side of the corn husk and press over the filling, leaving the masa on the filling.  
  • Do the same on the other side, then take one side of the husk and place over the filling, tucking in and rolling.  When rolled, fold that bottom portion over to form a little package.  It takes a little, but you will get the hang of it.  
  • Layer the tamales in a steamer basket, like I have, or you can get a large pot, add a little water to the bottom, maybe an inch or so,  add a steamer plate or basket and stand up the tamales in the pot until full.  
  • Heat the water to a simmer, put a lid on the steamer or pot and cook for about 1 1/2 hour.  Remove and enjoy with your favorite topping! 

Pork Butt Roast

I love a roasted pork butt roast.  It is great as a Sunday pot roast with potatoes, carrots and a pan dripping gravy, or in this case I’m using it for posole, tacos, and tamales.  
So simple and so good! 
Print Recipe
CourseMain Course
CuisineAmerican
Keywordpork, roast

Ingredients

  • 1 6-8 lb pork butt roast
  • salt and pepper
  • granulated garlic

Instructions

  • Preheat oven to 400 degrees F.  Generously salt, pepper and add granulated garlic to all sides of the roast. Place the roast in a roasting pan fat side up, slightly scoring the fat so the spices will penetrate. Place in the oven and cook at 400 degrees for about 30 minutes until the fat has browned on top.  Turn the oven to 325, cover with plastic wrap and foil and cook until the internal temperature reaches about 195-200.  Since I’m using this pork in tamales and other dishes, I want it to be falling off the bone tender. 
    When done, remove from the oven and let it rest for at least 30 minutes reserving the broth and drippings. Use in your favorite recipes.
    ****If you are cooking this pork butt for pozole I think cooking it in a crockpot is best because you want all the delicious broth.  To do that brown the roast on all sides, add a generous portion of salt and pepper on all sides and lots of garlic. Place in crock pot with chicken stock or water to 2/3 cover the roast. Cook on low or high whichever you prefer.  When finished remove the roast and reserve the drippings.  

New Mexico Red Chile Sauce

Print Recipe
CuisineMexican

Ingredients

For the chile pods

  • 25 Dried Red chile pods with stems and seeds removed
  • Water to cover the chile pods

For the Purée to make the final sauce

  • 1/2 Tsp Cumin
  • 1 Tsp Mexican oregano, crushed
  • 1 Tsp Granulated garlic
  • Salt to taste

Instructions

For the Chile pods

  • Wash and remove stems and seeds from New Mexico dried chile pods. 
  • Cover the chile pods with water in a saucepan, bring to a boil and cook about 20 minutes. Remove from the heat and let cool a little. 
  • Transfer the chile pods and water to a food processor and purée until smooth.  Pour the mixture into a colander and strain seperating the pulp from the skin.  
  • To finish the sauce.  In a sauce pan add the strained chile and the spices.  Heat and simmer a few minutes adding water if too thick and checking for salt.  
  • Use in your favorite recipes like enchiladas, posole, on pork, tacos….It is so good! 

Essential Roasted Lemon, Spinach and Artichoke Dip

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Jump to Recipe

Nothing says entertaining and even Holiday entertaining more than Spinach and Artichoke Dip.  Everyone has a spinach and artichoke dip recipe, but this with Roasted Lemon is a notch above! I honestly am one of those people that did not have a Spinach Artichoke Dip recipe until this one.  This is perfect for your football parties, Christmas Eve present unwrapping, cocktail party….the possibilities are endless.  

Roasted Lemon Spinach and Artichoke Dip
Roasted Lemon Spinach and Artichoke Dip

I love spinach and I love artichokes and I love all the gooey cheese in a spinach artichoke dip. I was looking at another recipe on Half Baked Harvest website, Tiegen always has beautiful photography, and I noticed her new post of a spinach artichoke dip that had roasted lemon.  

So I can’t take credit for the creation of this dip and afterall isn’t that kind of like immitating, which is the biggest form of flattery?  Her recipe looked so delicious I just had to make and now I’m passing her receipe on to you because it is delicious!  Tiegen’s recipe calls for Meyer lemons which I could not find at my rural stores, so I used a regular lemon.  

The cheeses are Fotina and Mozzerella. If you aren’t familiar with Fotina, it is an Italian cow’s milk cheese. You should be able to find it at your local grocery store, but here’s a link if you cannot: https://www.amazon.com/Fontina-Wisconsin-Cheese-8-oz/dp/B00HYMWB5O/ref=sr_1_3?hvadid=78065379506726&hvbmt=be&hvdev=c&hvqmt=e&keywords=fontina+cheese&qid=1576607802&s=grocery&sr=1-3. You can usually find it in the better cheese section by the deli.

Roasted Lemon Spinach and Artichoke Dip
Roasted Lemon Spinach and Artichoke Dip

Essential Roasted Lemon, Spinach and Artichoke Dip

Here’s the recipe! I think you will keep this and make again year after year! Need another recipe for an appetizer? Try these ever so easy Pigs In A Blanket: https://the2spoons.com/still-a-favorite-retro-pigs-in-a-blanket/ the

Roasted Lemon Spinach and Artichoke Dip
Roasted Lemon Spinach and Artichoke Dip

Roasted Lemon, Spinach and Artichoke Dip

Print Recipe
CourseAppetizer
CuisineAmerican
Keywordartichoke, spinach, dip, appetizer
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings8 servings

Ingredients

  • 1 small Meyer lemon I could not find Meyer so I used a regular lemon
  • 1 jalapeno, halved
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • kosher salt and pepper
  • 1 8 oz package cream cheese, at room temperature
  • 1 cup fotina cheese, cubed
  • 1 cup mozzerella cheese, cubed
  • 1/2 tsp smoked paprika
  • 1 10 oz bag frozen chopped spinach thawed, drained and squeezed dry
  • 1 12 oz jar marinated artichokes, roughly chopped
  • 2 tbsp pine nuts, raw
  • fresh dill for topping

Instructions

  • Preheat the oven 375 degrees F.
    2. Slice 1/3 of the lemon into thin slices and set aside. Quarter the remaining lemon and remove the seeds.
    3. In a small baking dish, combine the quartered lemon, jalapeño, garlic, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 15-20 minutes or until the lemon is golden and caramelized. Remove and let cool. If desired, de-seed the jalapeño. Finely chop the lemon, jalapeño, and garlic into a rough paste.
    4. In a medium bowl, combine the cream cheese, fontina, 1/2 of the mozzarella, the paprika, spinach, and artichokes. Stir in the the roasted lemon paste. Season to taste with salt and pepper. Transfer to an 8-inch greased baking dish. Top with the remaining mozzarella and remaining lemon slices. Transfer to the oven and bake for 15-20 minutes or until the cheese is melted. Serve warm, topped with pine nuts. Serve with fresh bread or crackers. Enjoy
  • Retro Pigs In A Blanket
    Retro Pigs In A Blanket
  • Retro Pigs In A Blanket
    Retro Pigs In A Blanket
  • Retro Pigs In A Blanket
    Retro Pigs In A Blanket

Mushroom, Pancetta and Shallot Quiche

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Mushroom, Pancetta and Shallot Quiche

Mushroom, Pancetta and Shallot Quiche

I love a quiche and this is so good with the mushrooms and pancetta.  I like to make the individual in small tart tins, but you can make this recipe the same in a regular size pie plate.  
Not only is this good for breakfast, lunch or dinner, it’s a great recipe for the holidays for brunch.  Serve with fresh fruit, your favorite juice, a side of hashbrowns, and you are all set.
Cowboys really do love quiche! 
Print Recipe
CourseMain Course
CuisineAmerican
Servings8 servings

Ingredients

  • 1 oz pancetta, diced (you could use 3-4 slices bacon)
  • 1 tbsp butter
  • 4 shallots sliced, 1 reserved for topping after the quiche is out of the oven
  • 8 oz button mushrooms (you could use baby bella)
  • 1 tsp fresh thyme
  • 1 tbsp fresh sage, optional
  • 6 eggs
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cup Bella Capra goat cheese or other goat cheese you could use gruyere or other swiss

For the crust

  • 1 prepared pie crust, store bought or your favorite recipe

Instructions

For the pie crust

  • Preheat the oven to 425 degress F.  In a deep dish pie pan, add your crust.  Prick the bottom and sides with a fork.  Line with foil or parchment and fill with pie weights, beans or rice.  Par bake for 10-12 minutes until it’s lightly browned.  

For the Filling

  • Cook the pancetta in a skillet on medium low allowing it to render and cook to almost crisp. Remove and set aside. Keep the rendered oil.
    Increase the heat to medium and add butter to the oil left in the pan. Add the shallots and stir frequently until caramelized, approximately 12 minutes. Remove from the heat and set aside with the pancetta.
    Add olive oil to the same pan and cook the mushrooms until soft. Turn off the heat and toss with the pancetta, shallots and herbs with a pinch of salt and pepper. 
    Layer the bottom of the par baked crust with about half of the cheese and then half of the mushroom mixture.  
    In a large mixing bowl, beat the eggs and dairy and seasoning until frothy.  Pour the custard about 3/4 of the way up the shell and add the remaining filling, top with cheese and place in the oven.  
    Bake at 325 degrees F for about and hour and 15 minutes.  The top should be golden, firm to the touch with the slightest giggle.  Let it rest for about 15 minutes.
    Top the quiche with the remaining shallots and slice into 8 serving pieces.
    Bon Appetite!