283 texan recipes

Buttery spinach and crab meat baked with Parmesan into a warm, bubbling dip that disappears fast at any party. Only 5 ingredients and 30 minutes from start to crackers.

Diced beef chuck slow-simmered with chili powder, cumin, and cayenne, thickened with cornmeal and ladled over hot pasta. A Tex-Mex spin on meat sauce that's hearty enough for hungry crowds.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Texas Trail beef macaroni is a one-pot supper: ground beef, garlic, and elbow macaroni simmered right in beef stock with chili powder, then finished with cheddar and scallions. Hearty and weeknight-fast.

Texas venison chili browns cubed venison and beef, then simmers them with jalapenos, tomatoes and a masa harina thickener for deep, corn-rich body and real heat. A hearty wild-game chili with black beans.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.

Texas barbecue beef brisket smoked low and slow with paprika rub, finished over coals, served sliced with a tangy onion-ketchup pan-drippings sauce.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

This delicious Texas chili is a delicious one-pot meal. Chunks of succulent beef and beans are simmered in a well seasoned tomato sauce. Serve it with a few slices of crusty bread or steamed rice. It warms you up within a minute.

Texas' premier comfort food, chicken fried steak, has no chicken in it. It is called such because the steak is breaded and pan-fried much like fried chicken. A descendant of the German dish wiener schnitzel, it is traditionally made with round steak. Top round is the most tender.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Authentic Texas border chili with coarsely ground beef shank, chorizo, fresh serranos, and toasted cumin seeds simmered 4 to 6 hours in pureed tomatoes and beer. No beans. No apologies. This is the real thing.

Texas pecan cheese balls with sharp cheddar, butter, paprika, and a whole pecan half hidden inside each one. A savory bite-sized appetizer baked golden.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.