Texas Roadhouse Recipes

How to Make Texas Chili (no beans)

 

INGREDIENTS

Water     1 Qt + 1 C (40 oz)

Beef Base       2 oz.  (or 8 Beef Bullion Cubes)

Tomato Paste        4 oz

Chili Spices – to taste

Vegetable Oil      1.5 oz

Hamburger       2 pounds

Yellow Onion, Diced    6 oz.

Garlic, Fresh Chopped   1 oz.

Jalapeno, Fine Chopped w/ no seeds   ½ oz

Flour      6 oz

Diced Tomatoes         1 can, small

 

STEPS

Step 1

• Add water, beef base, tomato paste and chili spices (to taste)  to a large mixing bowl. 
• Using a whisk, stir until well dissolved and set aside.

Step 2

• Pour vegetable oil into a large pot and heat on Medium High.
• Once oil is hot add hamburger meat to the pan.
• Cooke the hamburger meat until all is brown.
• Stir the meat often to keep the meat from sticking to the bottom or sides of the pot.
• Once meat is fully cooked strain off extra grease using a colander. 
• Set meat aside for later use.

Step 3

• Using the same pot or a clean pot, add oil to the pan and heat with range set at medium high.
• Add onions, garlic and jalapeno to the pot
• Saute until tender.
• Add flour and stir to incorporate with a cook’s spoon.

Step 4

• Add the mixture from step 1 to the pot
• Stir with a whisk until all product is incorporated
• Bring to a boil
• Lower heat to medium and add cooked chili meat
• Cook for approximately 30 minutes or until desired thickness is obtained.
•  

Step 5

• Mix in drained diced tomatoes and stir until evenly mixed.
• Bring chili back to a boil
• Lower to medium heat and cook until desired consistency is reached.
• Serve immediately.
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  how to make

  PULLED BBQ PORK

  at home

   

  Ingredients:

   

  2 T. Liquid Smoke

  1 cup tap water

  1 each Whole Pork Shoulder/Boston Butt

  2/3 cup Seasoned Salt

  1 T. Black Pepper

   

  2 cups of your favorite BBQ Sauce

   

  Procedure:

   

  1. Preheat the oven to 225° F.
  2. Pour the liquid smoke, and water into the bottom of a roasting pan.
  3. Place a roasting rack into the pan.
  4. Rub the entire exterior of the shoulder with the seasonings.
  5. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid.
  6. Place the covered pan into the hot oven, and roast for 5 to 6 hours.
  7. Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200°F.
  8. Remove the meat from the pan and break it into five or six pieces using tongs.
  9. Allow the meat to cool for 15 – 30 minutes until it is cool enough to touch.
  10. Break the meat into 1” by 2” chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl.
  11. Gently stir in the sauce with a rubber spatula.
  12. Transfer the sauced meat into 2” deep x 9” wide x 13” long (cake or aluminum) pans and cover with a lid or foil.

   

  Options

  One

  1. Bake at 350°F for 20 – 30 minutes, or until an internal temperature of 170°F is achieved.
  2. Serve and enjoy.

   

  Two

  1. Refrigerate for use the next day. Cool it quickly (within 2 – 3 hours) to an internal temperature below 40°F to keep it safe.
  2. Bake at 350°F for 30 - 40 minutes, or until an internal temperature of 170°F is achieved.
  3. Serve and enjoy.