It's the classic chimichanga recipe, but I've added one or two secret ingredients to it. My version has more spice, and mixes in a little bit of cilantro for a little bit of that traditional Mexican flavor. This and the original are the most popular recipes, but you can make your own chimichanga. I used chicken, but you can use beef, pork, beans, veggies, even chocolate. Whatever you have on hand, just follow these basic steps:
Step 1: Start by making a chili mixture by combining the ground beef, onions, and spices. You can also add some chopped tomatoes or tomato paste. You can experiment with different spices here. You don't want to be super spicy, and too many spices will make the chili taste like you're eating a curry. The chili should be very flavorful and have the right amount of spice, so start with a little and add more if needed.
Step 2: Prepare the chili mixture by making sure it's cooled down, so the heat is less intense. You can just cover it with a tight-fitting lid for 15 minutes or so to help cool it down.
At first glance, this chili looks exactly like the beef, but the way it's cooked makes a big difference. Buford's is a classic Tex-Mex joint, serving up tacos, quesadillas, nachos and burritos, as well as some great Mexican food.
The secret's out - what's the best chili in the Lone Star state? You can see why Texas is one of the most popular chili states in the country. The Bouldin Creek variety packs a serious punch with just the right amount of kick. And if you're not a fan of heat, the Texas Garden variety is perfect for those who like their chili mild and smooth.
In Dallas, Bouldin Creek has been serving chili for more than three decades. It's a huge favorite of football fans (Texans, Cowboys, Vikings, you know who you are) and the chili they serve is really good. What sets it apart is its secret ingredient: ketchup!
Chili is a quintessential Southerner food, and it's no surprise that the South has been at the forefront of this dish's popularity. So, we've put together a list of 10 of the best Southerner chilis from the past 50 years. From the deep South, to the Tex-Mex border, we've got it covered.
This family-owned business has been serving up old-fashioned favorites since its inception in 1953. Its rich chili, made with a blend of beef and beans, is a Red River staple. The restaurant's menu offers a variety of chili, including the Grandma's, which features a blend of meat and beans, and cheese or no-beans. It's served in a bowl or on a cheese platter. 827ec27edc