So – today is the big day where Ewing fans, old and new, tune into DALLAS on TNT to see what drama is being cooked up at Southfork. Will J.R. be up to his dastardly self? Will Bobby sell Southfork? Will John Ross and Christopher ever stop fighting? Will Ann – Bobby’s new wife – take over Miss Ellie’s Kitchen? The questions are endless and I, along with many others, will be checking out the two hour premiere tonight to see what happens.
What’s on the menu tonight – well, Southfork Chili – what else. Granted, it’s not Miss Ellie’s recipe (apparently I have to go to Southfork to get that) but, thanks to inspiration from a recipe on Cooks.com, I have a killer version that I think even J.R. would approve of – even without waving a gun.
Here’s the fun for you – if you have a fave southern dish that you think Miss Ellie would approve of – why not link it below in the Miss Ellie’s Kitchen link-up. Remember, this will run every Wednesday as the new season of DALLAS airs on TNT.
- 2 pounds ground lean beef
- 1 large Vidalia onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper (feel free to add more if you wish)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon Mexican oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 28 oz. can of crushed tomatoes, preferably fire roasted
- Fresh corn kernels from 2 ears of corn or 1 can of whole kernel corn (optional)
- 1 15 oz. can of red kidney beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup of water
- In a large dutch oven, brown the ground beef. Remove the ground beef to a large bowl, set aside and pour off the fat.
- Add the onions and green pepper to the pan and cook until tender. Add the garlic and sauté.
- Add the chili powder, cumin, smoked paprika, and oregano to the onion mixture and stir.. Allow the spices to bloom for a minute.
- Add the tomatoes to the pot, using a wooden spoon to scrape up any brown bits on the bottom with the juice contained within the tomatoes.
- Return the browned beef to the pan and add the beans, tomato paste and water. Stir well.
- Add the corn and mix well.
- Cover the pot, reduce the heat to a simmer and cook slowly, stirring occasionally for about 45 to 50 minutes.
- Serve with your favorite chili toppings (i.e. sour cream, greek yogurt, shredded chease, green onions) and enjoy!
Recipe inspired by Cooks.com
Gather Your Ingredients
Bloom those spices!
Oy – I tried to add the fresh corn but that idea got nixed by a spill involving poured off grease, a mess from hell, the Sous Pug running to “help” aka look for any ground beef – in other words – nightmare. Thankfully, I had a backup can of fresh corn from WholePaychex just in case.
Topped with a bit of greek yogurt, some shredded cheese and scallions and you have a mighty fine dinner tonight!
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