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Bob Armstrong Dip – You will love this TexMex favorite!

December 31, 2024 by Becky Spoon

Jump to Recipe
Bob Armstrong Dip
Bob Armstrong Dip

Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

Bob Armstrong Dip
Bob Armstrong Dip

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

Bob Armstrong Dip
Bob Armstrong Dip

what do you need for this recipe?

For the Meat:

  • Ground beef
  • Red or green bell pepper
  • onions
  • celery
  • garlic powder
  • cumin
  • chili powder (my addition)
  • salt
  • pepper

For the Guacamole:

  • Ripe Avocados
  • Juice of a lemon or lime
  • Granulated garlic powder
  • vegetable oil
  • Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

  • Celery
  • Red bell pepper
  • White onion
  • Poblano pepper (I used jalapeno)
  • Roma tomato
  • American Cheese
Bob Armstrong Dip
Bob Armstrong Dip

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

Bob Armstrong Dip

More appetizers:

chicken lettuce wraps

Spicy Chicken Lettuce Wraps
Spicy Chicken Lettuce Wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

Print Recipe
Course Appetizer
Cuisine Texmex

Ingredients
  

  • 8 oz ground beef
  • 1/4 cup white onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1 stalk celery, finely diced
  • 1/2 tsp granulated garlic (plus more to taste)
  • 1/2 tsp ground cumin (plus more to taste)
  • 1/2 tsp chili powder (plus more to taste)
  • salt and pepper to taste

For the Queso

  • 1 stalk celery
  • 1/2 1/4 white onion
  • 1 large jalapeno (seeded if you like)
  • 1 roma tomato
  • 1/4 red bell pepper
  • enough water to cover the above ingredients
  • American Cheese
  • I added juice from pickled jalapenos and a pinch of cumin

For the Guacamole

  • 2 avocados, peeled and pits removed
  • juice of 1/2 lemon or lime or to taste
  • 1/2 tsp granulated garlic
  • salt and pepper
  • 1 roma tomato, finely diced (optional)

Instructions
 

For the Meat

  • Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
    Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
    Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.

For the Queso

  • To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
    Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
  • How to assemble
  • Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
    Enjoy!
Keyword appetizer, dip, guacamole, pico de gallo, queso, sour cream, texmex
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Filed Under: Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile, Appetizer Tagged With: appetizer, bob armstrong dip, dip, Game Day, game day food, texas, texmex

a Texas favorite, famous chicken fried steak sandwich!

August 21, 2021 by Becky Spoon

Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Jump to Recipe

When I was choosing the right photo of this Chicken Fried Steak Sandwich as the header photo, I just couldn’t make up mind. Don’t the photo look amazing?

This sandwich is without a doubt a Texas favorite. Whether on a sandwich or served topped with gravy and fries or mashed potato, the chicken fried steak is served at almost every cafe, diner, mom and pops, even TexMex restaurants in Texas will have a chicken fried steak on the menu. Just the name, chicken….fried….steak….just denotes it is going to be amazing!

Today we use cube steak, the official cut you buy for chicken fried steak. My mom would use round steak that she would tenderize by beating it with the sides of a plate. It’s been around for a long time. I have another post of chicken fried steak that has a little history of the cfs and how it came about with the chuckwagon on trail rides. Best Texas Chicken Fried Steak Fingers

Texas Chicken Fried Steak Fingers
Texas Chicken Fried Steak Fingers
Texas Chicken Fried Steak
Texas Chicken Fried Steak

a Texas favorite, chicken fried steak sandwich!

So the sandwich starts with the chicken fried steak which is made by breading the cubed steak and frying it in hot oil until golden brown on all sides. The breading is key! Seasoned flour, egg mixture, back into the flour, repeat if you like, throw into the hot oil, well, not literally, but place in the oil, turning until golden brown. I like to use Peanut Oil; however, you could use vegetable oil. I also like to fry in a cast iron dutch oven. Mine is very old, it was my Grandmother’s, but you can get some really nice Lodge cast iron pieces. This is like the one I used: https://amzn.to/3D95Erh

Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich

So much for the “chicken fried steak” let’s talk about the sandwich! It starts with a buttered and toasted bun. Then it is slathered with a good mayonnaise. Add a layer of lettuce to the bottom, then the steak and last but not least top with fresh salt and peppered tomatoes and thinly sliced onions. You could add pickles, but I really don’t like pickles on this sandwich, but do what you like!

If you have leftover chicken fried steak, you have to have it for breakfast on to a homemade biscuit and then topped with gravy! Here’s my favorite buttermilk biscuit recipe:

wonderful – flaky buttermilk biscuits.

Here’s the recipe or this wonderful sandwith! Enjoy!

Buttermilk Biscuits
Buttermilk Biscuits
Texas Chicken Fried Steak Fingers
Texas Chicken Fried Steak Fingers
Biscuits with Chicken Fried Steak and Cream Gravy
Biscuits with Chicken Fried Steak and Cream Gravy

chicken fried steak sandwich!

Print Recipe
Course Breakfast, brunch, dinner, Lunch, Main Course
Cuisine American

Ingredients
  

  • 1 lb cube steak or tenderized round steak
  • 2 cups plus if needed all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1/8 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 eggs beaten plus a splash of water
  • peanut oil for frying (up to about 1/3 in the pan you are using)

To Build the Sandwich

  • Cooked Chicken Fried Steak
  • 2-4 hamburger buns
  • butter for toasting the buns
  • good mayonnaise
  • lettuce leaves
  • sliced tomatoes
  • thinly sliced onions (I used Purple)
  • pickles (optional)

Instructions
 

For the Chicken Fried Steak

  • Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
  • Cut your cube steak or tenderized round steak into bun size pieces. They will enlarge as you bread them. Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same. 
  • Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry. 
  • Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan. Draining on paper towel will make them soggy. If you are frying many keep the already cooked pieces in the oven on the wire rack on warm. Continue until all have been cooked.

To Build the Sandwich

  • Heat a griddle or skillet to medium high. spread each bun with butter. Place on the hot griddle and cook until they start to brown a little. Flip and leave on the other side for just a minute.
  • Slather each side of the bun with a good mayonnaise. Top each bottom with lettuce, then add you steak, tomatoes, onions, more lettuce if you like.
    Place the lid on and enjoy! You'll need lots of napkins!
Keyword chicken fried, chicken fried steak sandwich, cube steak, sandwich, steak, Texas Chicken Fried Steak
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Filed Under: Sandwiches/Burgers/Hot Dogs Tagged With: chicken fried steak, chicken fried steak sandwich, cube steak, dinner, Sandwich, texas, texas favorite

So Easy! My Texas Take on Avocado Toast

February 24, 2020 by Becky Spoon

My Texas Take on Avocado ToastJump to Recipe
My Texas Take on Avocado Toast
My Texas Take on Avocado Toast

My Texas Take on Avocado Toast is how I like the popular Avocado Toast! I mean, which you rather have, a crispy corn tortilla or bread? Both are delicious but I really like the corn tortilla. And, it’s only 50 calories! Win-win!

My Texas Take on Avocado Toast
My Texas Take on Avocado Toast

I topped it with a medium cooked poached egg and this just makes a perfect breakfast! Sprinkling with red pepper flakes adds a little kick to already delicious avocado!

So Easy! My Texas Take on Avocado Toast

My Texas Take on Avocado Toast
My Texas Take on Avocado Toast

I poached the eggs in a saucepan that I brought water to a boil and added a little vinegar. I started a swirl in the middle and slipped the egg in. The vinegar helps the eggs set. I then cook to the desired doneness. I have an egg poacher that’s great just don’t usually drag it out. I do recommend one of you don’t feel comfortable poaching an egg the saucepan method. Here’s one I’d recommend: https://amzn.to/2T7Uaye

I have so many breakfast recipes on my blog! Try these delicious Entomatadas! http://www.the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/ They’re delicious!

Entomatadas with Fried Egg
Entomatadas with Fried Egg

So Easy! My Texas Take on Avocado Toast

Here’s the recipe for this easy breakfast!!

My Texas Take on Avocado Toast

Print Recipe
Course Breakfast, brunch
Cuisine American, Mexican
Servings 2 Servings

Ingredients
  

  • 2 corn tostados
  • 2 Ripe avocados
  • salt and pepper to taste
  • 1/4-1/2 lemon
  • red pepper flakes (optional)
  • 2 eggs poached or sunny side up

Instructions
 

  • Scoop out the avocado into a bowl and mash with a fork. Add the lemon juice and salt and pepper to taste. Combine and set aside .
  • Poach your eggs until your desired doneness. I just lift with a slotted spoon and feel for firmness. Remove and drain on a paper towel. If you prefer cook your eggs sunny side up or how you prefer.
  • Heat your tostados under the broiler or in your oven. Spread each with the avocado. Top with your eggs. Add a little salt and pepper to your eggs and red pepper flakes if you like. Serve with your favorite salsa if you like.
Keyword avocado toast, corn tortillas, Texas
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Filed Under: Breakfast/Brunch Tagged With: avocado toast, avocados, texas

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Smoked Brisket Tacos
Smoked Brisket Tacos
Smoked Brisket Tacos

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Smoked Brisket Tacos
Smoked Brisket Tacos

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Smoked Brisket Tacos
Smoked Brisket Tacos

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

Print Recipe
Course Breakfast, brunch
Cuisine American, bbq, Texmex
Servings 2 Servings

Ingredients
  

  • 2 White corn or flour tortillas
  • 4-5 Slices Smoked brisket
  • 1 Cup Refried beans see link in body of post or canned
  • 1 1/2-2 Cups Cubed hashbrowns
  • 2-4 Eggs Either fried sunny side up or scrambled
  • 2 Tbsp Butter for cooking the eggs
  • Pico de Gallo or salsa See link in body of post

Instructions
 

  • Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
  • Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
  • To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
  • I didn’t but you can add cheese or even Queso. Enjoy!
Keyword breakfast tacos, smoked brisket tacos, tacos, Texas, texas smoked brisket, traditional
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Filed Under: Breakfast/Brunch Tagged With: breakfast, Breakfast Tacos, brisket, brisket tacos, brunch, smoked brisket tacos, tacos, texas, texas smoked brisket, texmex

Best Texas Chicken Fried Steak Fingers

January 2, 2019 by Becky Spoon

Chicken Fried SteakJump to Recipe
Texas Chicken Fried Steak Fingers
Texas Chicken Fried Steak Fingers


If you grew up in Texas, sometimes you just have to have Texas Chicken Fried Steak! In this case, I made Chicken Fried Steak fingers. Yum! Love them! Dipped in cream gravy, they are Texas Southern Food at it’s best!

If you’re going all out to make this classic Texas dish you need some good french fries! Hand cut, not the frozen kind.

Hand cut fries

I don’t make Chicken Fried Steak that often , maybe a couple of times a year, but sometimes when you want Southern comfort food, like on New Years with the blackeyed peas and cabbage, you want a main course that just speaks Southern and Chicken Fried Steak does just that!

Texas Chicken Fried Steak Strips

Texas Chicken Fried Steak Fingers

In Grady Spears cookbook “Texas Cowboy Kitchen” says the Chicken Fried Steak was born on the cattle-driving trail, known as poor folks’ food. The Longhorn was a tough beef so the chuck wagon “coosie” pounded it until tender with whatever tools he could find. Then he dredged it in flour and fried it up in a Dutch oven and the gravy spread the meal even further which was important during the Depression. Here’s the link for Grady’s cookbook for more Texas recipes! https://amzn.to/39wlEnB

When I was growing up Chicken Fried Steak was a staple in our house and there were 7 in our family. My Mom would buy round steak and she would pound it out with the side of a saucer…..beating over and over until tender!

So, you want to cook a very Southern meal, add some Chicken Fried Steak. Everyone always loves it! Pass the Cream Gravy and Homemade Biscuits!

Another southern favorite is my Southern Fried Chicken on the blog. Here’s the link for that recipe which is delicious:https://the2spoons.com/essential-southern-fried-chicken/.

Southern Fried Chicken
Southern Fried Chicken

Don’t forget Homemade Biscuits! Here’s the link for those: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/

Buttermilk Biscuits

Best Texas Chicken Fried Steak Fingers

Texas Chicken Fried Steak Strips

Here’s the recipe! Enjoy!

Chicken Fried Steak Fingers with Cream Gravy

Print Recipe
Prep Time 10 minutes mins
Total Time 30 minutes mins
Course dinner, Lunch, Main Course
Cuisine American
Servings 2 Servings

Ingredients
  

For the Gravy

  • 2 tbsp Canola oil or similar
  • 2 heaping tbsp flour
  • salt and pepper to taste
  • 3 cups whole milk, more if you want a thinner gravy

For the Chicken Fried Steak Fingers

  • 1 lb cube steak or tenderized round steak, cut into one inch strips Cube steak is traditional
  • 2 cups All purpose flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1/8 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 eggs, beaten
  • splash of water plus a pinch of flour
  • vegetable oil for frying

Instructions
 

  • Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
  • Cut your cube steak or tenderized round steak into 1 inch strips Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same. 
  • Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry. 
  • Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan or on paper towel. Continue until all have been cooked reserving some of the oil and crumbles in the bottom for cream gravy. 

For the Gravy

  • In a separate skillet add the 2 tablespoons oil and heat to medium , not smoking. Add the flour. Allow the flour to cook a minute or two, stirring constantly. Add the milk a little at a time, whisking to prevent the flour Salt and pepper to taste.  I don't like a too thick gravy, so just add milk as you go to reach your desired consistency.
Keyword chicken fried steak, chicken fried steak fingers, southern food, steak, steak fingers, Texas, Texas Chicken Fried Steak
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Filed Under: Beef Tagged With: chickenfried, chickenfriedsteak, cowboyfood, southern, southernfood, texas

Frank X. Tolbert’s Original Texas Chili

December 31, 2018 by Becky Spoon

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
Course Main Course
Cuisine American
Servings 4 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.
Keyword chilli, texas, tolberts, original
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Filed Under: Soups/Stews/Gumbo//Chili Tagged With: chili, texas, texasred, tolbertsoriginal

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The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
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Preferences
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