Top Ten Best Texas Food Recipes and How to Cook Like a Texan

Texas Chili has no beans!
Texas Chili has no beans! | Source

Texas has a state dish!

Yep, we love our Chili! Big bowls of thick, hot, hearty steamy chili con carne is the State Food!

The Texas legislature officially proclaimed chili the official "state food" of Texas "in recognition of the fact that the only real 'bowl of red' is that prepared by Texans." 1977

There are some interesting facts about Texas Chili. Mostly the fact that real Texans would never, ever put beans in their chili! It's ok to make a pot of chili and in another pot, make some beans. But they are served separately.

Kidney beans are NEVER to be used in chili or on the side! Kidney beans are outlawed for Texas chili! In fact, I think Kidney beans are some kind of yankee plot to infiltrate the Pinto bean which is the correct bean to use at all times in Texas cooking.

Jesse James had a favorite chili parlor and refused to rob a bank in McKinney, Texas because he wouldn't be able to eat there again.

It is rumored that a famous celebrity said on his deathbed, "I wish I had time for one more bowl of chili". (Kit Carson)

Chili con Carne:

Cut up as much meat as you think you will need (any kind will do, but beef is probably best) in pieces about the size of a pecan. Put it in a pot, along with some suet (enough so as the meat won't stick to the sides of the pot), and cook it with about the same amount of wild onions, garlic, oregano, and chiles as you have got meat. Put in some salt. Stir it from time to time and cook it until the meat is as tender as you think it's going to get.

Easy Chili Recipe:

The second best dish in Texas


I learned how to make cornbread when I was a child and I know my mother's recipe by heart:

The Choctaw (Native American Tribe) invented a heartier variation on regular cornbread called Cracklin Bread. Sometimes my mother would make this kind and sometimes we just had regular cornbread which we ate almost every night of the week.

Cornbread goes well with chili and it goes especially well with a big bowl of Pinto Beans with some home fries on the side. I grew up on the poor side and we ate beans and cornbread often. Now I miss it terribly because nutritionists will tell you that this good filling home cooked food is bad for you. I have a theory that they're wrong. When I ate most of my meals home cooked in my Texas youth I had no problem with my weight. Now that I try to eat "healthy" foods, I've found quite a few pounds over the years that stubbornly won't come off. Maybe I should go back to eating like I did way back then.

If you want to make the "Indian" Cracklin' Bread, just use the recipe to the right for regular cornbread and add some well done pork skins before baking. You can use commercial pork rinds, but they tend to be softer than home fried skins.

Adding fresh corn is also an option and will really lend authenticity to this recipe. Just get some fresh corn on the cob and scrape off the kernels until you have a cupful or so and add them to the mix. The recipe is very versatile and can be made the day before even. But it is best when fresh out of the oven and mixed with juicy beans and/or slathered with real butter (never eat fresh corn bread with margarine!) and eaten hot!

My grandpa used to eat left over cornbread mixed with a glass of buttermilk for dessert! He loved the stuff. Hey! He was never overweight! That does it, I'm going back to eating cornbread, chili and beans again.

My Mother's Recipe for Corn Bread

Melt enough bacon fat in the iron skillet to keep the cornbread from sticking and to flavor the crust. Place the skillet in the 425 degree F. oven to heat the whole skillet while mixing the batter.

In a bowl stir together the dry ingredients:

  • a cup of flour
  • a cup of yellow cornmeal
  • 2 to 4 Tablespoons of sugar to taste
  • 4 teaspoons of baking powder
  • 3/4 teaspoon of salt

Make a well in the center of the mixed dry ingredients and add:

  • two eggs
  • a cup of milk or buttermilk
  • 1/4 cup of oil or bacon fat (for best flavor)
  • a can of creamed corn if desired
  • some chopped green chiles if desired

Stir until mixed well. Pour into the pre-heated skillet. You should hear a sizzle! Bake the cornbread for 20 to 25 minutes until brown and a toothpick inserted comes out clean.

Dried Pinto beans make a wonderful Texas soup with salt pork and onions and garlic cooked up in a crock pot.
Dried Pinto beans make a wonderful Texas soup with salt pork and onions and garlic cooked up in a crock pot. | Source

Next to Chili, the best thing to eat with cornbread is...

A Big Pot of Pinto Beans!

Even before the invention of crock pots, my mom made a pot of beans nearly every day. They simmered on the stove and smelled wonderful.

We used to sit at the table in the morning with our breakfast and "sort out" the beans. They had rocks in the bags! We had to make sure no rocks made it to the colander where we put the dried beans to be washed. We would sometimes have quite a little pile of rocks to throw out after the sorting. Mom said the farm workers would put the rocks in the bags because it was easier than sorting them while picking and they got paid by the weight so a few rocks just increased their meager wages.

After the beans were washed, maybe two to four cupfuls of the spotted dried beans, she put them in the pot to "soak". This soaking was sometimes done overnight, but mom had a trick up her sleeve. Bring the beans and enough water to cover the beans to a boil, then turn the heat off and let the beans soak for a couple of hours. This method worked just fine.

After the "soak", pour off the water (and hopefully the gas causing ingredient of beans in general), then cover the beans with fresh water and bring to a slow boil. Add some salt pork which flavors the beans. Add a bit of salt and pepper. Add a whole chopped up onion. Texas onions are very flavorful and my mom said I used to eat them like most people eat apples - raw. She said I would rather eat a whole onion than candy! I must have been a very confused child. I also wondered if Pinto beans came from Pinto horses.

Add garlic too, fresh smushed cloves to taste. We liked a lot of garlic. Some people would add sugar to their beans. This was supposed to reduce the gas causing ingredient, but I think they just liked the sugar. My mom did not use sugar in her pots. Simmer the beans all day or at least for four hours. Check and stir as needed. More water may be needed if the beans start soaking up all of the water. These steps are no longer needed so much if you use a crock pot. You can just set it and forget it.

When the juice turns brown and thickens a bit, and the beans are soft and smelling good, they're done! Serve in a bowl with fresh cornbread and home fries on the side.

Stir up some home fries in bacon drippings with onions. Yum, Yum!
Stir up some home fries in bacon drippings with onions. Yum, Yum! | Source

The fourth best Texas recipe is...

Home Fries!

If Texans ever needed another recipe for bacon drippings and onions, that recipe has to be home fries.

My sister taught me how to peel potatoes at a very early age, probably because she got tired of that chore long before I grew up enough to be able to use a knife without cutting my fingers off. We had home fries often. They were a favorite of my Irish dad. I guess there is a potato craving in their genetic code.

Here's how we did it. First find a child capable of using a potato peeler or a small paring knife to peel three or four or ten Idaho potatoes. You can use Texas potatoes, but the Idahoans seem to grow the best taters around. After peeling them, an expert potato cutter must slice the washed potatoes into "fries". I think food processors are used now that cut beautiful squared up fries, but irregular pieces work great too. For variety, you can use slices instead of the typical "sticks", but I like the regular cut the best.

Heat the bacon drippings up in the cast iron skillet. You have to have two of these - one to make the cornbread in and one to do frying duty. Use bacon grease generously as the more you use, the better the flavor. When the bacon grease is hot, add the potatoes (don't use wet ones or the grease will splatter everywhere!). Add a whole chopped up onion too. Stir everything around and add salt and pepper. Keep a close eye on the taters and stir them around until they are done. Some people use a lid and steam the potatoes, but that method is not as tasty. You will end up with crusty potatoes and onions that will rock your world.

Real Texas Chicken Fried Steak!
Real Texas Chicken Fried Steak!

Fifth best food in Texas....

Chicken Fried Steak and Cream Gravy

Once you have had a real honest to goodness Texas style Chicken Fried Steak, you will never be able to eat those frozen breaded things they call food again.

It takes a couple of hours to prepare the very best Chicken Fried Steak dinner! But it's some real fine vittles. Start with the steak. Round steak is what my mom used. It was a big piece of meat that would be cut up to make four or five "steaks".

First, bring the steak to room temp. Then you will either need a very sturdy unbreakable plate or a heavy meat mallet. Before we got our mallet, mom would use the edge of a plate to pound the meat to tenderize it. After we got the meat mallet, we had many more dinners of Chicken Fried Steak, so I recommend the mallet.

Pound the steak until it is tenderized. Turn it over and do the other side. This will also spread out the meat and make it bigger. Cut the steak into meal sized pieces. You should be able to feed at least four people from one steak.

Dredge the pieces, one at a time, into a pan of flour plus salt, pepper, garlic powder and any other seasonings you like. Then dip the meat into an egg and milk mixture. Then back into the flour mixture. After the second coating of flour, put the meat into a frying skillet with about an inch and a half of hot oil. Brown on both sides and place on paper towels to drain. Fry only one or two pieces at a time.

After making the steaks, pour off the hot grease from the pan leaving about two or three tablespoons in the pan. Add an equal amount of flour. Mix the flour and oil together and pour in two or three cups of milk. Stir and cook until thick. Serve the gravy over the Chicken Fried Steaks!

Number Six - Barbecue Spare Ribs!

I always wondered how a pig could "spare" his ribs, but I was always glad that he could! This is the very easy way to make barbecue ribs, not out on the grill as most Texans prefer, but in the oven! You will swear that these are the best ribs you ever ate.

I use a 13 X 9 X 3 inch oven safe pan. Fill the pan with pork spare ribs. Salt and pepper (coarse ground pepper) the ribs to your taste. I use very little salt and a lot of black pepper. Turn the ribs over and do the other side. The side with the most fat should be on the up side when you get ready to cook them. But that's not essential.

Now add enough water to the pan to bring the water level up about halfway. Tightly cover the pan with heavy duty aluminum foil. Place the ribs in a moderate oven (350 degrees F.) and bake for two hours. This will steam the ribs to falling off the bone doneness.

Remove the foil and carefully pour off the liquid. Now pour on your favorite barbecue sauce and spread it over the ribs. My favorite sauce is Stubb's Barbecue Sauce. Return the ribs to the oven for another 30 minutes or until the sauce starts to thicken and dry out a bit. That's it! Serve with some potato salad, bread and beans on the side.

The hard way to cook ribs

If you are a died in the wool Texan, you will not want to make my easy recipe. You will want to grill your ribs outdoors. This is righteously called BBQ and I agree. Most meats will taste better when grilled correctly. 

"Boiling" ribs until they fall off the bone is not politically correct in Texas. But I have yet to see any Texan turn down a plate full of my oven cooked ribs!

If you wish to cook outdoors and risk mosquito bites, smoke in your eyes and uneven cooking, then follow the great advice at Amazing by clicking here.

Best in the world!
Best in the world! | Source

Number Seven on the list of Texas food...


Barbecue brisket is definitely cooked on the grill or smoked in a smoker. There is no other way to cook it. You can smoke a brisket on Sunday and eat great sandwiches all week long.

I love a good brisket, but I am not particularly good at cooking the darn things. They're big, heavy and require a lot of patience which I do not possess. So I just order one from one of the great BBQ houses in the great state of Texas!

There are legendary barbecue houses all over the state of Texas and especially in the Hill Country where I live.

The one I would mail order a brisket from is Coopers Old Time Pit Bar-B-Que in Llano, Texas.

This classic roadside barbecue joint serves meat smoky and tender. It's cooked outside over giant pits of oak wood embers, sending flavorful smoke all over the small Hill Country Town. Choose from beef brisket, ribs, pork shoulders or even goat, which Raichlen says tastes like "lamb with an hang-over."


The Eighth Wonder of Texas Cooking...

Frito® Pie

I think the only place in the world you can get real Frito® Pie is in Texas! Maybe you don't even know what it is! You could be living in Cincinnati, for instance, and think you have some real chili. But you don't and you know you don't. Why do you even try?

Frito® Pie uses REAL Gol'Darned Texas Chili! None of that wimpy liquidy tastless dishwater you guys in Ohio call "chili". Just thinking about that stuff makes me want to cuss.

To make REAL Frito® Pie with REAL Texas Chili you need:

  • A bag of Fritos®
  • A cupful of Texas Chili on top of them
  • A handful of chopped Vidalia Onions on top of that
  • A handful of sharp cheddar cheese, grated on top of that
  • A big spoon!

Close to Tex-Mex Enchilidas

Number Nine, Number Nine...

I really had two choices here that I couldn't decide on. Tex-Mex food is really good, and homemade enchiladas are an excellent choice for the ninth best Texas food. But it's a terribly complicated recipe and unless you watch someone do it right, you'll never learn. So that is why I have added the video. It's pretty close to Tex-Mex enchiladas, but I noticed he is using flour tortillas. I learned to make enchiladas with corn tortillas, but I guess it's up to whoever is doing the cooking.

The other contestant for Number Nine...

Corn dogs! They were invented at the State Fair of Texas held in Dallas every year. It's also a favorite of Texas kids everywhere and even quite a few grown ups. I had to include them. Texas is famous for State Fair fried foods and this is one of the easiest fried things to prepare. But save yourself the trouble and go ahead and buy the frozen ones and bake them in the oven. Just as tasty and less mess.

Texas Top Ten - Pecan Pie

Texas Best - Pecan Pie
Texas Best - Pecan Pie | Source

And finally (drum roll please) the number 10 best Texas food...

Pecan Pie!

I hear cute little cup cakes may be on their way out as a fad food and that pies are going to be the next big thing in bakery treats! Well, you don't have to go far to find the very best pie ever invented, the Texas Pecan Pie!

It's the most calories you can pack into a spoonful, but you only live once so you might as well eat the bestest!

Start with the dough:

  • 2 cups of all purpose flour
  • pinch of salt
  • 1/2 cup of corn oil

Mix the flour and salt together, then add the oil and mix until you have lima bean sized lumps.

  • Add exactly 5 tablespoons of cold tap water

Mix the dough until it is consistent. Divide it in half and roll out the crust and place in the pie pan. Flute the crust edges by pinching the dough around one of your fingers as you go around the pie tin. Freeze the left over dough or make two pies.

Now make the filling:

Mix together:

  • 1/2 cup of melted butter (use real butter, not margarine)
  • 1 cup of brown sugar
  • 1 cup of light corn syrup
  • 3 lightly beaten eggs
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla (use the good expensive kind)
  • 1 and 1/3 cup of chopped Texas pecans

Put the pie tin on the oven shelf, then pour in the mixture. Bake at 425 degrees F. for 10 minutes, then turn down the heat to 350 degrees F. and bake for another 40 to 45 minutes. If the crust browns too quickly and looks like it might burn, cover the edges with foil. Remove from the oven and allow to cool at room temperature for an hour at least. May be refrigerated if it lasts that long!.

This pie is perfect for holidays and with proper packing, may even be shipped as a gift. It's a sturdy pie that will stay fresh if shrink wrapped and sealed.

Some people like to add a little rum or bourbon instead of vanilla. Other people like to add 3 ounces of semi-sweet chocolate to the mix for chocolate pecan pie. Well, whatever floats your boat!


The Pecan is the State Tree of Texas!

© 2011 Austinstar

Comments - Which is your favorite Texas Food? 76 comments

diogenes profile image

diogenes 5 years ago from UK and Mexico

No fair, AS: I am just contemplating baked beans on toast for breakfast on a damp Saturday morning in SE England. And those pictures! You are a sadist for sure. I realize how much chile is part of the psyche in the US and fights have begun over whose chili is best. I lived in Mexico for many years and they don't really make it Texas style down there. We do good beans here, though, with the old ham hock...Great hub...Bob

lightning john profile image

lightning john 5 years ago from Florida

Austinstar, I really like the way you put this together, very good! I have also wondered about the name of Pinto beans. I want to try that cornbread recipe. I will let you know how it goes. Cheers! And thanks again!


Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

My cornbread is so yummy. I sometimes wish I still had to cook for a family. Bob cooks for me now and he is a yankee and doesn't know how to cook Texan at all, so I suffer just like diogenes there in England.

So close, yet so far away. Although in the winter, I will get up off my butt and cook some chili.

Merlin Fraser profile image

Merlin Fraser 5 years ago from Cotswold Hills

If you knew the happy memories this Hub brings back, I spent 25 years in the Oil Industry and Houston was almost a second home.

I have good friends in Austin, the father of one used to make a 3 Alarm chilli brunch at their home was always a delight with great jugs of bloody Mary's or a cool box full of Long necks...

Not to forget Mamma Pecan pie and homemade ice cream..

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

I was born and raised in Houston so I know what you are talking about, Merlin. Weird how I don't miss Houston that much. I guess because Austin is so nice and feels like home now. I do miss the pine trees though. Whenever I go back to Houston they are the first thing I notice. That and the food, of course!

drbj profile image

drbj 5 years ago from south Florida

This is your best food recipe hub, yet, Lela, I love cornbread, ribs and pecan pie so you have made my day. Next time you cook those delectables, listen to that knocking at your door. That's me.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

Hi drbj! I'm on vacation this week and after a short, but important trip to the beach, I may actually cook. Book your flight for Thursday for the best chance of getting some beans, home fries and cornbread!

Rod Marsden profile image

Rod Marsden 5 years ago from Wollongong, NSW, Australia

Austinstar, I am surprised steak isn't anywhere to be seen. There are steak houses in Oz claiming to be Mexican. Yes, they do have chili but I reckon its the steaks that draw people in. I guess plenty of beef used in chili and that's fair enough.

I don't know if NSW, Australia has an official dish. If it did have one it would probably be fish and chips.

What I remember most about growing up food-wise was my mom's leg of lamb roasts served with baked potato cut just right so the tops were crispy and the beans and carrots to add a bit more color and flavor. There was gravy or mint sauce. Lovely. This was a winter treat.

Rod Marsden profile image

Rod Marsden 5 years ago from Wollongong, NSW, Australia

Texas I have always associated with the cattle industry and the same to some extent with Mexico. In another part of the South in the USA they talk about grits. I have no idea what this is only it seems to be a common food.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

Hi Rod! We do have steak houses and there is some good Texas beef to choose from, but generic "steak" isn't a true Texas dish. Maybe it's just too common and served in every state of the Union.

I did give the Chicken Fried Steak a special place on the list!

I debated about using the Gulf of Mexico shrimp and fish, but the big oil spill has ruined all of the oyster beds, I wouldn't eat Gulf fish or shrimp anymore and even the crab isn't worth the risk. My brother had a shrimp boat once and we ate literally tons of shrimp over the years, but now I'm afraid of the mercury and oil and toxic clean up stuff. It's a giant crap fest for Texas, Louisiana, Alabama, Mississippi and Florida now. Tar balls wash up daily and as near as I can tell, the Gulf is just some big oil pumping station now. I hate it.

Rod Marsden profile image

Rod Marsden 5 years ago from Wollongong, NSW, Australia

I, too, wish the oil spill had never happened. It was criminal carelessness. The warning signs were there before it happened.

In Australia we don't have shrimp. We have prawns instead. Prawns are similar to shrimp but are really a different sea creature. Prawns tend to be bigger.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

I know you say prawns are bigger, but we used to get some Gulf shrimp I could barely hold in both hands. Once upon a time Texas shrimp were monsters. Now they are pitiful little things with no taste or meat. The Gulf has been an ecological disaster for many years. The Mississippi river empties into the Gulf and has done the most damage from all the industrial waste coming down that mighty river. Then oil was discovered and doomed us all.

SJKSJK profile image

SJKSJK 5 years ago from delray beach, florida

I live in Texas for 15 years and really miss getting the best food ever. Thanks for the recipes.

Rod Marsden profile image

Rod Marsden 5 years ago from Wollongong, NSW, Australia

I would love to have seen these monster shrimp, Austinstar. I have tasted prawns you could lay across both hands. They are called king prawns. They are a treat. Nothing but bread and butter recommended to go with them for a hearty lunch. And maybe a drop of VB (Victoria Bitter).

Om Paramapoonya profile image

Om Paramapoonya 5 years ago

Frito Pie! I never heard of that before. I'll have to try it real soon. Bookmarked and voted up! :)

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

Om, we have Sonic drive ins (kind of like a Dairy Queen) that sell Frito Pie. It's best in the winter when you need something hearty and delicious!

christopheranton profile image

christopheranton 5 years ago from Gillingham Kent. United Kingdom

I think I want to retire to Texas, and eat all that lovely food.

No wonder y'all go round with big hats, and even bigger grins.

It would be impossible to be anything other than ecstatic on that diet.

Oh and I really like the way you wrote it up, with all those snippets of real Texas Life.

Thank you.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

If you make it to Austin, I'll cook up some food, Chris.

akirchner profile image

akirchner 5 years ago from Central Oregon

God dang, Lela - you just hit all the high points with this one....yum - I never had pecan pie until a year or so ago and now I'm in love with it - same goes with ribs and cornbread!! I love your mama's simple recipe too....a cup of....too adorable.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

Really good pecan pie cannot be beat. I hope it replaces cup cakes for sure.

Fay Paxton 5 years ago

I'm sure glad I had a nice breakfast. Love this stuff, but I'm with you on the tortillas...use corn.

Thanks for these great recipes.

cheapsk8chick profile image

cheapsk8chick 5 years ago

And I had some "Cincinnati Chili" once and they served it over - get this - spaghetti noodles! Nice hub!

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

Yea, that Cincinnati stuff just gets my goat. I tried it expecting something like REAL chili and boy was I ever disappointed.

Corn tortillas rule, Fay!

mysterylady 89 profile image

mysterylady 89 5 years ago from Florida

I read this on an empty stomach and ended up feeling starved! I loved the recipes but also loved your personal comments - like what your mother used to do. One of these days I'd like to try Texas Chili.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

If it's still cold where you are, then go ahead and make some chili right away! It will "cure" winter.

sueroy333 profile image

sueroy333 5 years ago from Indiana

I just gained 5 pounds reading your hub. Yum!

I, too, am glad that pigs don't mind to spare their ribs. You make me laugh.. hahaha. :)

Truckstop Sally profile image

Truckstop Sally 5 years ago

Delicious hub! At little league and other kid events we even make our Frito pie right in the individula bags -- just cut it open horizontally and heap the chili and cheese right in.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

Hey TS! I think that may have been how frito pie was invented in the first place. I love it.

suziecat7 profile image

suziecat7 5 years ago from Asheville, NC

Now I'm hungry - great Hub.

oceansnsunsets profile image

oceansnsunsets 5 years ago from The Midwest, USA

What a super fun hub! I love Texas from when we lived there a few years. Its a wonderful state. I enjoyed their foods as well, and your blog highlights them wonderfully! Brisket was huge, for get togethers and cornbread, and pecan pie and corn dogs, mmmmm!

toknowinfo profile image

toknowinfo 5 years ago

Thanks for all the great recipes. I can't wait to try them. They sound delicious.

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author


RosalieTuomey profile image

RosalieTuomey 5 years ago

I love your hub! I am a native Texan....and your recipes make my mouth water. We do love our chili, barbecue and enchiladas.

I have one question though.....where is the catfish?

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

Catfish is a staple dish of Texans! How could I forget it? Well, I may have to add that in somewhere. Thanks for noticing!

howcurecancer profile image

howcurecancer 5 years ago

I like it. One vote up.

RealHousewife profile image

RealHousewife 5 years ago from St. Louis, MO

Yum x 10! I'm looking for the Diablo recipe so I can make them today - glad I found this too - love chili and corn bread:)

Austinstar profile image

Austinstar 5 years ago from Somewhere in the universe Author

So, how was the float trip?

bugzapper profile image

bugzapper 5 years ago

Got to add the hot sauce too - Tabasco will do the trick!

2patricias profile image

2patricias 4 years ago from Sussex by the Sea

Altogether an intersting hub.

I am adding it to my Recipe Index for HubPages - under chili.

kerri 3 years ago

I love the resapes thanks

TToombs08 profile image

TToombs08 3 years ago from Somewhere between Heaven and Hell without a road map.

You just took me back to my childhood and visiting my country grandma in Duncan, OK! Thank you for some of those awesome recipes. The only thing I didn't see that we used to get a lot of was pan fried okra. :) Voted up and shared.

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

Oh, I love pan fried okra now! But when I was a kid, I thought it had worms in it because of the white seeds. I wouldn't eat it then even though we had an okra bush right outside the house and my mom would cook it almost every freaking day. Now I wish I had a ton of it!

CarNoobz profile image

CarNoobz 3 years ago from USA

OH man! It all looks so good. Reminds me of an argument between my Dad and my Uncle Mike years ago at a chili cook off...

"Jim, it's a CHILI cookoff...not a CHILI AND BEANS cookoff!" =)

Voted up and delicious.

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

Chili should not have beans. That's all there is to it. However, for the sake of health, beans being so very healthy, I do allow for beans to be added to chili after it has been cooked. Change the name from real Texas chili to something like "Yankee Chili Beans" and you have a whole new dish!

But there is NO FREAKING WAY that I'll ever endorse Kidney beans for anything. Be responsible and use Pintos!

Kidney beans are just wrong on so many levels...

CarNoobz profile image

CarNoobz 3 years ago from USA

LOL YES YES YES!!! Los Pintos es muy bueno...or something like that =P

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

Como esta frijole? How you bean?

mts1098 profile image

mts1098 3 years ago from InsideTheManCave

Texas Chili mmm...I would put home fries right behind the chili but it may be time that I finally visit Texas...cheers

Purpose Embraced profile image

Purpose Embraced 3 years ago from Jamaica

What a feast! I'm really not familiar with most of the dishes you described, but they seem simply delicious. I think I'd love a piece of the pecan pie!

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

If you visit Texas, you will have to try all of these taste sensations. Like I would love to know how to cook some Jamaican food. We have 'Jerk Chicken Wings' at some of the fast food places, but I wonder if it really tastes just right. I like it though.

Pecan pie is my very favorite. The pecans get so toasted and crunchy and the filling is yummy.

TXSasquatch 3 years ago

Confession: I'm a Native Texan, born in Temple and raised in Allen, but my mother was from New Mexico. She almost always put beans in her chili, and I grew up preferring it that way. In fact, despite the Texan "laws" against it, I still prefer chili with beans. I generally use a combination of pintos and kidneys, and I honestly believe that it tastes better with the beans than without. So . . . shoot me! ;-)

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

Truth be told, I love chili with or without beans. It's a tasty and moderately healthy dish too. However, pinto beans or black beans are the only ones allowed in mine. Kidney beans ain't right and never will be. I might have to do some target practicing if someone tried to serve me some chili with kidney beans!

TXSasquatch 3 years ago

LOL! Seriously, I've always found these "rules" about food interesting and entertaining. This one about beans and chili is probably the best one, but another that I like pertains to iced tea. I've always preferred it with sugar and lemon, but one Texan I know swears (with way too much vehemence that "true Texas tea" should never have anything in it. WTH?!! I can take it that way and often do, but I just can't see getting worked up over iced tea--or even the state dish!

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

Sweet tea is forbidden to me now. I've learned to like it without sugar or sweetener. It's not bad.

Never could drink anything with lemon in it, even lemonade. I use lime instead. I just cringe whenever I see someone squeezing a lemon. It's an old story that I don't talk about, but it has to do with eating raw lemons, singing and revenge.

It all depends on how you're raised. Mothers always carry on their traditions, and it takes a while for Texans to learn new tricks. :-)

Michele Travis profile image

Michele Travis 3 years ago from U.S.A. Ohio

This is a very good hub. We have a pretty large garden this year and I canned tomatoes. After that I made chili and canned the chili.

Your pecan pie looks great, I am going to try to make that next.

By the way, when I made the chili, I used black beans. The kidney beans looked to big.

Anyway, voted up!

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

Black beans are ok, I usually use pinto beans. I dislike kidney beans in anything. They have a tough outer shell that I do not like.

I also serve beans on the side, not directly in the chili. It's a Texas thing.

Drive By Quipper profile image

Drive By Quipper 3 years ago from Wrong Side of Town

Thanks for making me hungry! Now I want some armadillo stew and you got no recipe. What's up with that? I guess enchiladas are a toss up, though. Gotta go make some up!

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

I should probably do a hub about road kill recipes, eh? I'll eat some enchiladas and think about it.

abetterwaytolive profile image

abetterwaytolive 3 years ago from Sanger, Texas

Great hub!!! I love it! You know it's funny, I live in Texas, and have been here most of my life, but I prefer my chili with beans...In fact, I'll be publishing my chili recipe in a couple days, but it isn't Texas chili. Anyways, great hub, and keep up the work.

Austinstar profile image

Austinstar 3 years ago from Somewhere in the universe Author

Well, beans are good for you and chili would certainly make the beans taste better. I like to mix them sometimes, but I always cook the chili separate from the beans.

misslong123 profile image

misslong123 2 years ago from Edmond, Oklahoma

These are awesome recipes. Plus, we have gobs of pinto beans we need to cook! I don't personally cook much, but my fiancée is an excellent cook and loves spicy, Southern recipes like these. I will print this page out for him so that he can use these recipes! He will love them and I will certainly enjoy eating them, so thank you very much for sharing - my tummy thanks you in advance! lol. ~Michele

Austinstar profile image

Austinstar 2 years ago from Somewhere in the universe Author

misslong12- please enjoy them! And save me a bite!

GetitScene profile image

GetitScene 2 years ago from The High Seas

Never been to Texas but these recipes sure do want to make me go!

Austinstar profile image

Austinstar 2 years ago from Somewhere in the universe Author

Well,I'll tell you GetitScene, there aren't too many skinny folk in Texas theses days!

billybuc profile image

billybuc 2 years ago from Olympia, WA

Well, I've had them all....but never been to maybe I haven't had them all. :) I do love hot chili....need to fix me some soon. Thanks for the recommendations; now I'm hungry. Damn!

PurvisBobbi44 profile image

PurvisBobbi44 2 years ago from Florida


What a hub---I am so hungry that I think I will move to Texas or go grocery shopping. I love to cook also---and I love making Mexican Corn Bread to serve it with my chili.

I think I will try your chili recipe next week--it sounds so delicious.

I will be back to read some more of your hubs.

Bobbi Purvis

Austinstar profile image

Austinstar 2 years ago from Somewhere in the universe Author

Well Howdy Bobbi! I hope you enjoy the chili. It's best in the middle of winter, though.

Conty 2 years ago

I like this post, it's funny. :) Definitely don't put flour tortilla in enchiladas, that is a no-no. I had a friend who made some with flour, and it was pretty yucky, but because I'm so nice, (lol), I ate them anyways.

Austinstar profile image

Austinstar 2 years ago from Somewhere in the universe Author

Conty - think flour enchiladas are so bad that I cannot eat them, nice or not.

peachpurple profile image

peachpurple 18 months ago from Home Sweet Home

i have never had any mexican or texas food because our country doesn't cater these exotic food. Wish I could taste some

Austinstar profile image

Austinstar 18 months ago from Somewhere in the universe Author

Oh peach! You can't drive down the street here in Texas without passing 10 Mexican food places! And as I have lived in Mexico, I have actually eaten REAL Mexican food! Ok, it's mostly beans, rice, tortillas, chilis and roasted meat. But they do use a lot of spices.

I'll bet your country's food is just as good, it just tastes really familiar to you.

poetryman6969 profile image

poetryman6969 15 months ago

Don't tell anyone, but I like beans in my chili. I left Texas in a big hurry. Before they passed open carry. Just in case.

Austinstar profile image

Austinstar 15 months ago from Somewhere in the universe Author

Well, poetryman - that just leaves more Texas food for the real Texans to enjoy! The open carry thing passed and even I, being a "real" Texan think it was a real bad idea. I don't go to movies or restaurants anymore.

Kimberleyclarke profile image

Kimberleyclarke 7 months ago from England

Oh. Pecan pie! I've only ever had a supermarket version from the UK supermarket ASDA (Wal Mart's UK cousin!). It is so, so good. But I bet a home made one will be far better! Thank you for this. I am going to give it a go!

Austinstar profile image

Austinstar 7 months ago from Somewhere in the universe Author

Cool! A Texas pecan pie in the UK! I love it.

mybillypilgrim profile image

mybillypilgrim 6 months ago from Portland Oregon

I was a professional chef for 15 years and got so tired of the bullcrap trendy food revolution and snotty culinary school graduates that I had to get out. This is REAL food, simple and without pretention and presented as it should be,: great, basic recipes, easy to prepare and without any stupid and complicated flourishes that just screw things up. BRAVO

Austinstar profile image

Austinstar 6 months ago from Somewhere in the universe Author

Thank you, MBP! I was raised on cornbread and still love it. But it isn't health food. Oh well, we just do the best we can. Good food is something to enjoy, not stress out over!

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    Austinstar1,079 Followers
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    Lela earned a B.A. degree in Journalism from Sam Houston University in Huntsville, TX. She has been writing for the online world for years.

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