Around the world in 50 states.

As you’ve probably come to realise us at ViM are over sharers! Community is in our collective hearts and what better way to connect and learn more about the world we inhabit that through food. Sharing cuisine is at the heart of family occasions, traditional celebrations feature in our memories as we grow into our lives and create new ones. A fondness for a grandmother’s dish. A moment of realisation. Love. Food represents us all in one way or another. Across cultures, the power of chicken soup to soothe the soul sums up the concept of togetherness for us; a metaphorical ladle of hope in a world that can be both confusing and chaotic.

The USA is the most famous and well-known melting pot in the world- where various cultures despite what the news might have you believe, live side by side. Food has a profound ability to speak across borders, to bring people together - as well as offering insight into the beauty of different cultures.

Next up. Texas of course. The lone star state and the birth place of our very own star, Mother Combs!

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Texas. The Friendly State. The home of the Texas Rangers and the Dallas Cowboys. The birthplace of Six Flags. And we can’t forget the Alamo.

When you think of Texas, you think of BBQs, smoked meats, and chili.

Here’s the recipe I use for real home-style Texas Chili:

Ingredients

1 lb ground beef

1 large onion, chopped (about 1 C)

2 cloves garlic, crushed

1 T chili powder

½ t salt

1 t ground cumin

1 t dried oregano leaves

½ - 1 t cocoa (Hershey’s is the best)

½ t red pepper sauce

1 (16) oz can of tomatoes, undrained

1 (15-16) oz can of red kidney or pinto beans, undrained

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1. Cook beef, onion, and garlic in a 3 qt saucepan, stirring occasionally, until meat is brown; drain

2. Stir in the remaining ingredients, except beans. Heat to boiling, reduce heat to low. Cover and simmer 1 hr, stirring occasionally.

3. Stir in the beans. Heat to boiling, reduce heat to low. Simmer uncovered for about 20 minutes, stirring occasionally, until desired thickness.

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Cornbread

1 C milk

¼ C stick butter, softened

1 lg egg

1 ¼ C cornmeal mix

1 C all-purpose flour

½ C sugar

1 T baking powder

½ t salt

1. Heat oven to 400 degrees F. Grease the bottom and side of a round pan, 9x1 ½ in, or square pan, 8x8x2 in, or a 10-inch ovenproof skillet with shortening.

2. Beat milk, butter, and egg in a large bowl. Stir in the remaining ingredients all at once just until the flour is moistened (the batter will be lumpy). Pour batter into pan.

3. Bake for 20 - 25 minutes or until golden brown and the toothpick inserted in the center comes out clean.

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***Recipes adapted From the Betty Crocker’s New Cookbook.

Are you from or have you experienced the delight of Texan cuisine? Share your munch memories in the comments below - we'd love to hear from you!

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