+
Shop the Grill Dads

Texas Chili

For a Crowd

Cook Time 180 Minutes

Servings 12

  • 2 pounds boneless beef chuck roast, trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 2 pounds ground beef
  • 2 large white onions, diced
  • 3 large bell peppers, seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic, minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 (28 ounce) can diced tomatoes
  • 2 (28 ounce) cans crushed tomatoes
  • 3 to 4 guajillo peppers

Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.

 

Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.

 

Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Texas Chili

Texas Chili For a Crowd

Author Mark & Fey
Course Dinner, Tailgate
Keyword Beef, canned tomatoes, Chili, Cooking for a crowd, fire disc, Texas
Cook Time 3 hours
Servings 12

Ingredients

  • 2 pounds boneless beef chuck roast trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 2 pounds ground beef
  • 2 large white onions diced
  • 3 large bell peppers seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 28 ounce can diced tomatoes
  • 2 28 ounce cans crushed tomatoes
  • 3 to 4 guajillo peppers

Instructions

  • Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.
  • Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.
  • Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips

Grilled Shrimp Cocktail

  • 1 1/2 pounds tail-on jumbo shrimp, about 24,
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil, for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon, for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

 

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

 

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Grilled Shrimp Cocktail

Author Mark & Fey
Course Appetizer, Snack
Keyword Ninja, Seafood, Shrimp
Servings 1

Ingredients

  • 1 1/2 pounds tail-on jumbo shrimp about 24,
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Instructions

  • Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.
  • Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.
  • Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.

Jalapeño Corndogs

  • 1 1/2 pounds tail-on jumbo shrimp, about 24,
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil, for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon, for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

 

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

 

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Crispy Colossal Jalapeño Corndogs

Author Mark & Fey
Course Appetizer, Dinner, Lunch
Keyword Appetizer, Frying
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 20 ounce bag cornbread mix, such as Bob's Red Mill
  • 1 cup crisp rice cereal such as Rice Krispies
  • Kosher salt for seasoning
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups whole milk
  • 1 cup buttermilk
  • 1 stick 4 ounces salted butter, melted
  • 2 tablespoons olive oil
  • 4 medium jalapenos finely chopped
  • 4 hot dogs
  • Special equipment: wooden skewers
  • 1/4 cup all-purpose flour
  • 2 quarts peanut oil for frying

For the Chipotle crema drizzle

  • 1 cup crema also labeled Mexican Table Cream
  • 2 Chipotles in Adobo
  • 1 tablespoon adobo sauce from the canned Chipotle
  • 2 tablespoons lime juice

Instructions

  • Make the batter for the corn dogs by whisking together the cornbread mix, Rice Krispies, two heavy pinches of salt and the baking powder in a large bowl. In a separate bowl, whisk up the eggs until frothy. Add the milk, buttermilk, and butter to the eggs. Combine the wet with the dry and mix until well combined. Add the olive oil and jalapeno and set aside while you set up for frying and make the crema. Thread a skewer into each hot dog and roll the hot dogs in a bit of flour (this helps the batter stick). Pour the oil into a large heavy bottomed pan and heat to 375 degrees F over medium high heat. Make the crema by combining the crema, chipotles, adobo, and lime juice in a small bowl and whisk to combine. When the oil is hot, work one hotdog at a time to coat the hotdog with the batter (you may need to use clean hands to press the thick batter onto the dog). Gently add the corndog to the hot oil. Cook for 3 to 4 minutes before flipping and cooking for an additional 2 to 3 minutes or until the corndog is deeply browned and the batter is cooked through. Repeat with the remaining hotdogs. Serve the corn dogs with the Chipotle drizzle and fresh cilantro, if desired

Video

Fajitas Seasoning

  • 1 1/2 pounds tail-on jumbo shrimp, about 24,
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil, for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon, for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

 

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

 

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Fajitas Seasoning

Author Mark & Fey
Keyword Seasoning
Prep Time 10 minutes

Ingredients

  • 2 tablespoons kosher salt
  • 2 teaspoons ancho chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper

Instructions

  • Mix the salt and spices together in a medium mixing bowl.