Contact us for additional tasty, additional recipes.
If you make Pure Texan chili following the directions on the package, the result is four servings of rich, competition-winning style chili. You can make a milder chili by using three pounds of ground beef instead of two. Use slightly more water, just enough to cover the beef. Serves six. For home-style chili, add your favorite vegetables: diced tomato, onion, peppers, etc. Note: If you enjoy beans in your chili, we recommend that you cook the beans separately and combine them with the finished chili.
Spread cream cheese on your favorite pizza crust. Cover with Pure Texan
Chili. Sprinkle with sharp cheddar or Monterey Jack cheese. Use your
favorite toppings: sliced jalapenos, diced tomato, black olives and bake
at 450 until the cheese begins to bubble.
Wrap your Pure Texan Chili in flour tortillas and place on a microwave-safe plate. Cover with chili and shredded cheddar or Monterrey Jack cheese and microwave on high for 2 - 3 minutes until heated through. Top with your favorite salsa and sour cream. Enjoy.
Combine 3 small summer squash or zucchini, sliced, ½ cup sliced onion, 2 tomatoes, sliced, 2 tsp chopped garlic, 1/3 cup fresh basil. Place into a bag or container and cover with a marinade made from: ¼ cup olive oil, juice of two limes, 1 tsp Pure Texan Chili blend, 1 tsp black pepper. Place in the refrigerator and allow to sit for one hour. Remove veggies from bag and grill until tender for a healthy addition to any meal.
Preheat oven to 250 degrees. In a bowl, add one egg white and one
tablespoon water. Whisk until it becomes frothy.
Add one pound pecans and stir until they're coated with the egg/water
Mix together one cup sugar, 1 tsp. Pure Texan Chili, and 1 tsp. Kosher
salt and add to the nuts, coating them thoroughly.
Spread on a baking tray and put in the oven for one hour, stirring every
Cool and enjoy.
In a saucepan, combine 1 large sweet potato (diced), 12 oz. cauliflower
florets, 2 cups diced squash, 1 can black beans, 8 oz. tomato sauce, 1 ½
cups of water, and 1 packet of Pure Texan Chili. Bring to a boil.
Lower heat, cover, and simmer low for 45 minutes.
* 1 pie crust ready for the oven
* 1 cup semi-sweet chocolate chips
* 1 cup heavy cream
* 1 large egg
* 1 tsp Pure Texan Chili
* 1/4 tsp salt
* whipped cream
Preheat your oven to 350 degrees. Place your chocolate
chips in a glass bowl and set aside. Heat your heavy cream in a
saucepan until just simmering. Pour over your chocolate and allow to sit
for 1-2 minutes. Stir until silky smooth. Stir in the egg, Pure Texan
Chili, and salt. Pour the filling into your prepared pie crust. Bake 25
minutes or until filling is set. Serve chilled with whipped cream.
Combine 8 ounces of whipped cream cheese with 1-2 TB (to taste) Pure
Texan Chili. Allow to stand overnight for flavors to blend. Enjoy with
your favorite chips or pretzels.