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This Weeks Food & Drink Recipes


Texas-Style Chili


  • 3 dried New Mexico chiles, stemmed and seeded

  • 2 dried pasilla chiles, stemmed and seeded

  • 2 dried guajillo chiles, stemmed and seeded

  • 2 tablespoons vegetable oil, plus more if needed

  • 2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces) 

  • Kosher salt and freshly ground pepper

  • 1 onion, chopped 

  • 3 cloves garlic, minced 

  • 2 teaspoons ground cumin

  • 2 cups low-sodium beef broth

  • 1 corn tortilla, torn 

  • 2 tablespoons packed brown sugar

  • 1 tablespoon apple cider vinegar


  • Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.

  • Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin. 

  • Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.


Frozen Margaritas 


  • 6-ounce can frozen limeade concentrate

  • 6 ounces tequila

  • 2 ounces triple sec

  • 6 ounces lemon-lime soda

  • 5 cups crushed ice

  • Lime slices

  • Margarita salt


  1. Pour limeade concentrate, tequila, triple sec and soda into large plastic container, and stir to mix.

  2. Fill blender with 5 cups crushed ice.

  3. Add limeade mixture to ice in blender and blend until slushy.

  4. Pour into salt-rimmed Margarita glasses. Garnish with lime slices.

  5. Makes 4 to 6 margaritas, depending upon the size of your glass.

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