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Anton’s Texas Recipes Championship Chili, Desserts,

Barbecues and Stews

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Anton’s Texas Recipes By Anton Anderssen

Hartforth Publications

Anton Anderssen at 6 Flags Dallas

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About the Author……………………………………………………………… 7 Acknowledgements……………………………………………………………. 8 Forward………………………………………………………..…………………….. 9 Chili powder……………………………..………………………………………..10 Chilis……………………………………………………………………………………12 Chili Tips.……………………………………………………………………………18 Barbecues…………………………..………………………………………..……26 Stews……………………………………………………………………………….…34 Dips…….……………………………………………………………………………….39 Breads…………………………………………………………………………………40 Other Texas Snacks………..………………………………………………44 Desserts………………………………………………………….…………………53 Detroit News Articles…………………………………………………….61 Special offer…………………………………………………………………….64

Note: The following are selected pages from the book, not the entire book

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Foreward

The recipes in this book have won over 1 million dollars of prize money in contests around the world. They are among the very best of Texas style cooking. Some have won championships repeatedly! Whatever your tastes, you’ll be certain to find something in this book you will love.

Keep in mind when you read this book that chili (with an i) is the soup, and chile (with an e) is the hot pepper.

If there is a staple food in Texas, it has got to be beans, otherwise known as musical fruit. All Texans are raised on them. Pinto beans are the most commonly used bean. Beans are served boiled, baked, mashed, fried, and re-fried. Combined with corn bread, they make a nearly perfect food, supplying necessary proteins when meat is scarce. When you buy beans at the grocery store, they are dirty. You must wash them and separate out the rocks and twigs. Then you must soak them over night in water with a touch of vinegar to take out some of the gas.

5Chili was proclaimed the Texas state dish by

the 65th Texas Legislature in 1977, although chili cook-offs have been a part of Texan culture for years.

How to make your own chili powder

For mildness and flavor: 4 Ancho chiles (dried poblanos) 3 Dried New Mexico chiles

For heat: 3 to 5 Dried Chiles de Arbol or Cayenne

For flavor: 2 T Cumin seeds, toasted 2 T Garlic powder 2 t Ground Mexican oregano Preheat your oven to 300°F.

Remove stems and seeds from all the chiles. Cut each chile in half with scissors and flatten the pieces. Incidentally, good dried chiles will still have some moisture in them and be fairly pliable. Don't use dried chiles that are so dry and fragile that they shatter when touched. Chile ristras and wreaths are wonderful decorative accents, but the chiles dry out and lose their flavor.

Put the chiles in a single layer on a baking sheet and bake for 4 or 5 minutes. Remove the pan and check the chiles (they cool almost immediately). The smaller chiles will be toasted first, so remove them and set aside. Bake the larger pieces another 4 minutes and check again. The poblanos will be done

6last, but as portions of them toast, break them off and set aside returning the pan to the oven if necessary.

When all chiles are toasted and crispy, break each piece into two or three pieces and place in a blender. Pulse briefly until you have powder.

Toast the cumin seeds by placing them in a dry skillet over medium heat. Stir the seeds constantly being very careful not to let them scorch. When they are a few shades darker than the un-toasted seeds, they are ready. Grind the toasted seeds with a mortar and pestle or with a rolling pin between two sheets of waxed paper.

Add the ground cumin, garlic powder and oregano to the ground chiles in the blender. Pulse a few more times to thoroughly mix the powder, and you're through. You should have about 1 cup of chili powder, depending upon the size of your chiles.

You have created your own custom blend of chili powder. If you compare what you have just made with the store-bought variety, you will find it to be much darker in color with a deeper, richer aroma and taste.

This recipe makes very good chili powder, but is by no means written in stone. The chiles and other ingredients can be varied according to your taste. To add the smoky heat of chipotles (smoked jalapeños), for instance, substitute a chipotle for one of the chiles de arbol. Or better yet, toast some chipotles and make a pure chipotle powder from them. A

7teaspoon of chipotle powder is the rough equivalent of one chipotle chile.

Store your chili powder in a small, airtight container like a glass jar with a lid that can be tightened. If you make more chili powder than you will be using in the immediate future, triple bag it in plastic bags and put it in the freezer.

Chili The Ritchey

family of Garland, Texas, has had phenomenal success in chili competitions. They can

account for five world championships. The late Wes Ritchey won the CASI championship once, and his wife, Dorene, has won the "Behind the Store" Championship four times. This recipe, courtesy of Dorene Ritchey, is a proven winner.

Five-R Chili Five-time world championship chili recipe

2 pounds Cubed or coarsely ground boneless, trimmed beef (chuck or shoulder arm preferred) 1 tablespoon Vegetable shortening 1- 1/2 teaspoon Hot sauce 8 oz. Tomato sauce

82 Beef bullion cubes 2 Jalapeño peppers, skin surface slit 6 tablespoons Chili powder (or to taste) 4 teaspoons Ground cumin 1 tablespoon Onion powder 1 teaspoon Garlic powder 1/2 teaspoon Salt 1/2 teaspoon White pepper 3/8 teaspoon Cayenne 1/4 teaspoon Oregano 1/8 teaspoon Crushed bay leaf

Cook meat over medium heat in melted shortening until meat is gray in color. Add hot sauce, tomato sauce, bullion cubes, 1 jalapeño and water to cover. Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in juice and discard pulp and seeds.

Mix together chili powder, cumin, onion, garlic, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions. Add one portion spice mixture and remaining jalapeño. Continue to cook for one hour adding water as needed. Remove jalapeño, squeeze juice into chili and discard pulp and seeds. Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed. Add remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)

Puppys Breath Chili first place $25,000 prize at the 1993,

27th World’s Chili Championship

93 lbs. tri-tip beef or sirloin tip, cut in small pieces or ground coarse 2 tsps. cooking oil 1 small yellow onion 1 14 1/2 oz can beef broth 3 1/2 Tbsp. ground cumin 1/2 tsp. oregano 6 cloves garlic, finely chopped 3 Tsbp. Gebhardt chili powder 1 Tsbp. New Mexico mild chili powder 5-6 Tsbp. of California chili powder 1 8 oz. can tomato sauce 1 dried New Mexico chili pepper, boiled and pureed 3 dried California chili peppers 1 14 1/2 oz. can chicken broth 1 tsp. of Tabasco pepper sauce 1 tsp. of brown sugar 1 lime Dash of MSG Salt to taste

Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to boil and cook for 15 minutes. Add 1 Tsbp. cumin and 1/2 tsp. oregano.

Reduce heat to light boil and add half of the garlic. Add half of the chili powder, and cook for 10 minutes.

Add tomato sauce and pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.

Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin.

10Simmer for 25 minutes on low to medium heat, stirring occasionally.

Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat.

First Annual World Championship Chili 1967 Winner of International Chili Society in

Terlingua, Texas. This is H. Allen Smith's recipe which actually tied for first place back at the first annual World Championship Chili Cook-Off in Terlingua, Texas. 4 pounds coarsely ground sirloin Olive oil or butter 2 cans (6 ounces each) tomato paste, thinned with water 3 to 4 medium onions, chopped, about 3 cups 1 green bell pepper, chopped, about 3/4 cup 2 to 10 cloves of garlic, minced 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1/2 teaspoon dried basil

In a 4-quart pot, cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat. Add remaining ingredients and simmer 2 to 3 hours with the lid on.

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World Championship Pfeiffer

Chili 1980 $20,000 Prize-winning Chili

by Bill and Becky Pfeiffer 2 1/2 lb Lean ground chuck 1 lb Lean ground pork 1 c Finely chopped onion 4 Garlic cloves; finely chopped 1 can Budweiser beer (12 oz.) 8 oz Hunt's tomato sauce 1 c Water 3 tb Chili powder 2 tb Ground cumin 2 tb Wyler's beef-flavor instant-bouillon 2 ts Oregano leaves 2 ts Paprika 2 ts Sugar 1 ts Unsweetened cocoa 1/2 ts Ground coriander 1/2 ts Louisiana hot sauce, to taste 1 ts Flour 1 ts Cornmeal 1 tb Warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining

12meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.

Out-O-Site Chili 1991 Terlingua

International Chili Championship Winner Step One 2-1/2 lbs - Chili Grind Ground Meat 1 tsp Shortening 1 can (14-1/2 oz) Beef Broth 1 can (8 oz) Tomato Sauce 2 tsp Onion Powder 2 tsp Garlic Powder 1 tsp Beef Flavored Base or Instant Bouillon 1 tsp Chicken Flavored Base or Instant Bouillon 1 cup Water

In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining ingredients and add to beef mixture. Bring to a boil; reduce heat, cover and simmer one (1) hour. Step Two 2 tsp Ground Cumin 1/4 tsp White Pepper 1/2 tsp Ground Red Pepper

131/2 tsp Salt 1/2 tsp McCormick "Season All" Seasoned Salt 1/2 tsp Onion Powder 2 tbsp McCormick Mexican Hot Chili Powder 2 tbsp McCormick Texas Style Chili Powder

Combine spices and add to chili. Cover and simmer 45 minutes. Add water if the chili gets too thick. Step Three 1/4 tsp Ground Red Pepper 1/4 tsp Salt 2 tsp Paprika 1 tsp Ground Cumin 1 tbsp Chili Powder

Combine spices and add to chili. Cover and simmer 30 minutes. Makes 6 servings.

Tex Mex Chef Chili 1999 Grand Champion & 2000 Reserve Grand Champion

Roma Annual Cookoff 4 lbs chuck steak (finely chopped or coarse ground) 10 slices bacon (chopped) 1 medium onion (diced) 1 sm. green pepper (seeded and diced) 1 tsp fresh cominos 1 tsp Black pepper (whole) 5 garlic cloves (skinned) 1/4 cup chili powder 3 tsp paprika 2 tsp oregano 1/4 cup fresh parsley (or 3 tsp flakes)

142 8-oz cans tomato sauce 2 8-oz cans water (or as needed) 3 tbs chicken consummé (bouillon) 1/4 cup flour (with water to thicken) 6-10 serano peppers (Minced) to taste salt to taste. 2 cups fresh pinto beans (Optional) 2 cups shredded cheese (American and cheddar)

In large pot, fry bacon till crisp, add meat and brown. Then add onion, green pepper and saute till tender with meat. Blend comino, black pepper and garlic cloves in blender with 8 oz of water until well blended (about 2 minutes) add to meat and cook 5 minutes stirring occasionally.

Add tomato sauce and another 8 oz water. Then add remaining ingredients (except beans and flour) and cook on medium/low (Simmer) heat for about 1 hour (till meat tenderizes).

Add more water as needed as to keep chili nice and thick or to your preference. After an hour add beans (drained) if desired, and simmer for another 30 minutes. Prepare mixture of flour and water to thicken chili. Add to chili until desired consistency is obtained. If a more spicier chili is desired Add more serano peppers (diced, or peppers or choice). Simmer for another 15 minutes then serve. Serve hot topped with cheese and crackers.

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TEXAS CHILI IN A JAR 10 ounces (about 1/2 cup) cubed beef stew meat Beer - enough to marinate 6 tsp cooking oil or olive oil 1/4 c chopped green pepper 1/4 c chopped onion 1 c chopped tomatoes 1/2 cup tomato sauce (or more tomatoes) 1 1/2 c cooked pinto beans, drained 1 1/2 tsp chili powder 1 tsp ground cumin 1 tsp salt 1/2 tsp garlic salt 1/2 tsp paprika 1/4 tsp dried oregano 1 clove garlic (optional) 3 tsp chopped jalapeno peppers (optional) 1 tsp hot pepper sauce (optional)

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Drain. Add to 1 quart canning jar. Add green pepper, onion, tomatoes, tomato sauce, beans, spices and peppers. Place in 1 quart mason jar. For the gift tag: Empty jar into quart pan. Simmer for 3 hours.

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Swick and Swick World Championship Chili

First group: 2 tablespoons vegetable oil 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes 1 tablespoon chili powder 3/4 cup finely chopped onion 5 medium cloves garlic, pressed into a paste 1 (14 1/2-ounce) can chicken broth Second group: 2 canned whole green chiles, seeded and finely chopped 1 cup beef broth 1/2 cup prepared Mexican-style tomato sauce 1/2 cup prepared tomato sauce 1 teaspoon hot sauce Third group: 1/2 cup California-style chili powder 2 1/4 tablespoons New Mexico-style chili powder 1 1/4 tablespoons ground cumin 1 teaspoon salt Fourth group: 1/2 teaspoon arbol chili powder 1/2 teaspoon New Mexico-style chili powder 1/4 teaspoon monosodium glutamate Pinch brown sugar Pinch jalapeno powder

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oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.

Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.

Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.

Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.

Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

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General Tips For Various Chilis: First, select a large pot or spacious sauté pan

that enables one-dish cooking. Brown the meat using a medium-high to high-heat range (the object is to brown, not to boil). Add the dry ingredients: your favorite fresh or dry herbs and spices, salt and pepper, and cook until the spices and herbs begin to release their essential oils. (NOTE: If you flavor the dish with a commercial chili mix, add half the package to the browning meat.) As the meat reaches medium- to medium-well, drain off the excess fat and set the meat aside in a bowl. (The residual heat will continue cooking the meat.) Clean out the bottom of the cooking vessel with a paper towel, but leave intact the meat drippings stuck to the cooking surface.

Next, sauté the vegetables—onion, bell pepper, celery, hot peppers, garlic, etc.—in your favorite cooking oil to the desired degree of doneness. Add the browned meat, combine thoroughly, and continue to cook over a medium heat. Then, prepare to add the liquids.

Next, add wine, beer, liquor, etc., and allow to the liquids to reduce. The alcohol will steam away, and all those great flavors will begin to concentrate. The liquids plus a little elbow grease will remove the rest of the meat drippings stuck to the cooking vessel’s surface, and the core flavors will infuse into the meat. Add tomato paste (if you use tomato paste) or tomato sauce; allow to cook several minutes before adding the other liquids. (The Italians proved long ago that the texture and flavor of tomato paste matures during the cooking process, losing a great deal of its acidic

19bite.) Add broth, beans, tomatoes and their liquids; (add the other half of the dry chili mix) and blend thoroughly. Adjust the liquid level to your specifications. Slow-simmer the chili without a lid so the sauce (condiment) can reduce. Stir the chili every fifteen to twenty minutes, using a figure-eight motion, to keep the meat from sticking to the bottom of the cooking vessel.

Finally, taste and re-season with salt and pepper if necessary before ringing the dinner bell. Remember: Seasoning a dish systematically, in layers, ensures outstanding flavor quality; adding a large amount of salt at the end of the cooking process ensures a salty dish.

Slow-simmered chili. Yes! A perfect comfort food for a frosty winter night.

Jammin Red Chili 3 lbs. course ground or cubed beef roast 1 tsp. canola oil 1 cup onion, chopped 5 cloves garlic, minced 2 whole chili peppers, minced 1 can chicken broth 1 can beef broth 1 can tomato sauce 10 tbsp. chili powder 2 tbsp. ground cumin

1 tbsp. hot New Mexico chili powder

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Sauté meat, onions and garlic in oil until browned (careful not to burn the garlic). Add the

broths and simmer 1 hour. Add tomato sauce, chili peppers, chili powders and cumin. Simmer at least 1 more hour. Serve with chopped onions, shredded cheese and oyster crackers on the side for toppings.

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White Chili 1 tbsp. canola oil 4 boneless chicken breasts cut into 1/2 inch pieces 1 white onion, chopped 2 cloves garlic, minced 4 stalks celery, chopped 3 jalapeño peppers, seeded and sliced (I recommend wearing surgical gloves for this process due to the heat content of fresh jalapeños It is hard to get off your hands.) 1 16-oz. can navy beans 1 10-oz. package white shoepeg corn 1 15-oz. can chicken broth 1 tsp. ground cumin 2 tsp. chili powder 1/2 tsp. ground red pepper chopped parsley shredded cheddar cheese for garnish (Monterey Jack can also be used)

Heat oil in a large skillet and cook chicken, onion, and garlic until chicken is cooked through. Add celery and peppers, sauté until tender. Add beans, corn, chicken broth, cumin, chili powder, and red pepper, simmer for 30 minutes. Serve with fresh parsley and cheese sprinkled on top.

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Shotgun Willies Chili Carol Hancock won the 19th annual International Chili Society World Championship and $25,000 with her Shotgun Willie Chili recipe, featuring Willie’s Texas Chili Seasoning. The recipe was named after "Shotgun Willie" a song written and recorded by Willie Nelson. This recipe also won: American Lung Association 1st place - San Jose, CA; Alameda Bluegrass Festival 1st place - Pleasanton, CA; Universal Studios 1st place - Universal City, CA; ICS World Championship 5th place - Tropico Goldmine, CA; Valley of the Moon 1st place - Sonoma, CA; Great High Sierra 1st place - Lake Tahoe, NV 6 pounds prime beef - cubed or coarsely ground 4 medium onions - finely diced 1 tablespoon black pepper 1/2 pound kidney suet 1 15 oz. can stewed tomatoes - pureed 1 1/2 cups pepper paste - 6 New Mexico & 6 Pasilla chili peppers 4 cups beef broth 2 tablespoons apple cider vinegar 1 teaspoon Tabasco 1 cup Willie's Texas Chili Seasoning 2 tablespoons ground cumin 1 teaspoon cayenne pepper 1 tablespoon MSG 1/2 teaspoon sugar 14 pods garlic - crushed 1 1/2 tablespoons oregano leaves Salt to taste

Prepare pepper paste. Remove stems & seeds from 6 New Mexico and 6 Pasilla chili peppers. Boil the peppers in water until the pulp separates from the skin. Put the cooked peppers and skins into a blender and blend into a smooth paste. Set pepper paste aside.

Brew oregano tea. Bring 1 cup of water to a boil. Crush 1-1/2 tablespoons of oregano leaves and drop them into the water. Immediately remove the water and oregano leaves from the fire. Cover and steep for 12 minutes. Strain and set the oregano tea aside.

In a large mixing bowl, combine the pepper paste, oregano tea, pureed tomatoes, beef broth, vinegar, Tabasco, Willie's Texas Chili Seasoning, ground cumin, cayenne pepper, MSG, sugar, and crushed garlic. Set this chili sauce aside.

Render just enough kidney suet to coat the bottom of a hot skillet. Brown approximately 1 pound of meat at a time, adding onions and black pepper to each batch. Put each batch into a large chili pot. After all the meat has been browned, add the chili sauce to the chili pot. Cover and simmer for 2 hours, stirring frequently. If needed, add beef broth or water to maintain desired consistency.

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