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chili con carne texas-style without beans

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This texas-style chili con carne recipe was adapted from the Arkansas Razor Back chili team and provided to me by Nancy and Wes Fetzer. It is rich and spicy without the beans.

After making your chili con carne, try a “slinger”: two cheeseburger patties, hash browns, and two eggs, all smothered in chili. Other great chili combos: french fries and chili, hot dogs and chili, baked potatoes smothered in chili and cheese

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 Chili Con Carne
A rich and spicy chili con carne that's perfect for a cold, rainy day or any football game.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Brown the meat in the oil. Add onions and green peppers and sauté until translucent. Add other ingredients and simmer on low, uncovered, for a minimum of 2 hours add more beer if necessary.
Recipe Notes

For a great party, keep the chili warm on low in a crock pot. Provide some or all of the following accoutrements along side your chili: chopped scallions, shredded cheddar cheese, sour cream, guacamole, corn chips, tortilla chips, chopped cilantro, or corn bread. Let all the guests help themselves and garnish their chili to their liking. © Galley Chef All Rights Reserved

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chicken and noodles

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Chicken and Noodles

Creamy chicken and noodles in a delicious gravy served over light and airy mashed potatoes, the original "comfort" food.

Course Main Dish
Cuisine American

Prep Time 45 minutes
Cook Time 2 Hours

Servings


Ingredients

For the mashed potatoes

Course Main Dish
Cuisine American

Prep Time 45 minutes
Cook Time 2 Hours

Servings


Ingredients

For the mashed potatoes


Instructions
  1. Place a whole chicken in a stock pot and add water to an inch over the chicken. Add onion and garlic skins, parsley stems and bay leaves. Bring to a boil, then lower to a simmer and cook a couple of hours until pulling on the leg, it separates from the rest of the chicken. Remove chicken from stock. Let cool. Meanwhile, make noodles. (see "tender, buttery, egg noodles" recipe) After chicken is cool, take all the meat and fat off the bone and set aside. Reheat stock.

  2. While stock is heating, make a roux by melting 1 stick of butter in a small saucepan. Add 6 T of flour. Cook until golden brown. When stock comes to a boil, add the rue and stir a couple of minutes. Add the noodles and cook 7 minutes. Add the chicken back in. Season with salt and pepper to taste. Ladle over mashed potatoes and sprinkle with parsley.

For the mashed potatoes
  1. Peel the potatoes. Cut into a 1 inch dice. Add to a pan. Cover with water. Cook until tender. Mill the potatoes through a food mill into a large bowl. Add the remaining ingredients and stir.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

FRENCH ONION SOUP

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 French Onion Soup
A classic French onion soup rich in umami flavor.
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days
Servings
Ingredients
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days
Servings
Ingredients
Instructions
  1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the vermouth and cognac and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the veal stock, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with a crostini floating on top, grated Parmesan and a slice of provolone. Melt the cheese under the broiler until hot and bubbly.
For the veal stock
  1. Roast the bones slowly over night in a 275 degree oven until the are brown and caramelized. Add the bones to a stock pot and cover with water. Add carrots, onions and celery ,bay leaves, tomato paste and wine. Simmer on low for 48 hours. Continue to add water to cover the bones. Strain through a fine sieve. Refrigerate until ready to use.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

BRINE – THE BEST WAY TO IMPART MOISTURE AND FLAVOR

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Brining makes fish, poultry and pork moister by imparting liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for grilling chicken breasts. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in the meat you’re cooking.

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 Brine - The Best Way To Impart Moisture and Flavor
Brining is a technique used to tenderize and flavor meats prior to cooking.
Prep Time 10 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Servings
Ingredients
Instructions
  1. Place all the ingredients into a pot and heat just until boiling to dissolve the salt and sugar. Stir and let cool.
  2. Recipe Notes
  3. After this mixture cools, add flavors to this basic recipe to impart a taste that suits your individual palate. Anything goes. Some suggestions are: garlic cloves, peeled and crushed;a small onion, thinly sliced;1 lemon, thinly sliced;1 orange, thinly sliced;cloves
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

TURKEY BRINE

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Brining will make your turkey moister by imparting flavored liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for turkey since the breast meat often dries out. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in your turkey.

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 Turkey Brine
Brining your turkey is the best way to impart moisture and flavor into your turkey.
Course marinades
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
Ingredients
Course marinades
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
Ingredients
Instructions
  1. Add all ingredients to a pot of water.
  2. Boil 3 minutes and stir to dissolve sugar.
  3. Add 4 cups ice water Cool completely before adding turkey.
  4. Leave turkey in brine over night for about 12 hours.
  5. Pat dry and roast as usual.
Recipe Notes

This makes enough brine for up to a 20 pound turkey.