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Around the world in 50 states.

2 - Texas đź’™

By Proud ViM ProductionsPublished about a month ago • 3 min read
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Dallee and Canva cobbled

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

ÂĽ C stick butter, softened

1 lg egg

1 ÂĽ 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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About the Creator

Proud ViM Productions

Alone, we are letters floating in the wind. Combined, we are an Opus. We hold community in our core, "We all rise when we lift each other up"

ProudViM.com

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Comments (7)

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  • Mariann Carroll29 days ago

    My second read. Did not have time to make a comment the first time.

  • Kelsey Clareyabout a month ago

    These both look delicious!

  • Marie Wilsonabout a month ago

    Thank you, Mother Combs for the recipe! I just made a big pot of chili - much like your recipe but will try it with cocoa next time! I have made & enjoyed corn dodgers - that qualifies as Texas grub, right?

  • sleepy draftsabout a month ago

    Ouuuu, this sounds delicious. Also what a fun series!!! Thank you MC and thank you, ViM!

  • Hannah Mooreabout a month ago

    Want to eat that.... My partner used to add chocolate to his chilli until we realised it gave me migraines. Later we realised chilli gave me two or three days of heartburn. Now we just eat boring stuff.

  • Dharrsheena Raja Segarranabout a month ago

    Oh wow, I never knew cocoa was added in chili recipes! I've never had chili before. I'm a vegetarian so maybe I'll try this by substituting beef with some mock meat. As for Texan cuisine, I'm not sure, because I tend to group all of them under Western food so I don't know if I've specifically had any Texan food hehehe

  • ROCK about a month ago

    I love me some cornbread; I have a dairy free and gluten free recipe I use but in the south there can be some heated words over cornbread. One thing I love about Texas is there are lots of places to hide and play Bonnie and Clyde!

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