Who knew there was actually a COOKBOOK from the infamous Southfork Ranch? Not me – until I happened to stumble upon a copy of The Southfork Ranch Cookbook. This cookbook has some intriguing recipes such as Southern Baked Macaroni and Cheese, Texican Chicken, Barbequed Pineapple Spareribs, Smothered Steak and Mushrooms, and Crunchy Topped Apple Pie.…
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.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 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!
With all the recent DALLAS promos everywhere, I feel like I’m a kid again. Every Friday evening, without fail, I knew that at 9 p.m. my parents would be tuning in to see what was the latest happenings over at Southfork. I would quietly sneak out of my room and position myself behind the couch where I could peek around and watch the antics of J.R., Sue Ellen, Bobby and the rest of the Ewing clan. Sue Ellen could rock a stiletto even when tipsy, the drama was scandalous and, c’mon – who can forget who shot J.R. Now that I am much older, I found out that I was not as stealthy as I thought when I was younger, my hiding place was not so secret, but, thankfully, the memories of those iconic episodes remain.
TNT is bring DALLAS back to Southfork this Wednesday night with J.R., Sue Ellen, Bobby, Lucy, Ray and the whole Ewing lot with new storylines, lots of drama and, hopefully, some seriously killer stilettos. I am not always a fan of a rebooted show. I have seen some of my favorite shows rebooted that do a serious injustice to the original (*cough cough* Melrose Place *cough cough*), or take the original to new heights (Hawaii 5-0 anyone?). However, I was thrilled to hear that TNT isn’t rehashing the old storylines from this iconic series – it’s a continuation 20 years later complete with Bobby running Southfork, J.R. in a nursing home (who knew) and Sue Ellen being a survivor and not a victim. I just want to know – where is Cliff Barnes in all this – you can’t have J.R. up to his dastardly self and not have Cliff around to keep him in check.
In honor of DALLAS, I decided to whip up some Tex-Mex recipes from some of my favorite cookbooks with, of course, a bit of stiletto spin. I mean, after all, these are dishes that, while comforting, would have to be “Miss Ellie” worthy – able to grace the Southfork dining room table and be classy enough to come from Miss Ellie’s kitchen.