Texas Chili

This recipe is scaled up for a large batch of thick, beefy, no-bean chili, inspired by classic Texas chili recipes. It uses both ground beef and chuck roast for a variety of texture and a rich, deep flavor.
Ingredients
Note: This recipe is designed for a large stockpot of at least 12 quarts.
Meat
5 lbs ground beef (85/15 or 90/10)
3 lbs beef chuck roast, cut into 1/2-inch pieces
Aromatics
3 large yellow onions, finely chopped
2 red bell peppers, finely chopped
10 cloves garlic, minced
Olive oil or vegetable oil for cooking
Spices and seasonings
8 tbsp chili powder
6 tbsp ground cumin
3 tbsp dried oregano
1 tbsp smoked paprika
1/2 tsp cayenne pepper (optional, for extra heat)
3 tbsp kosher salt, plus more to taste
2 tbsp ground black pepper, plus more to taste
Liquid and tomatoes
1 (12 oz) can tomato paste
2 (28 oz) cans crushed tomatoes
3 (14.5 oz) cans petite diced tomatoes
6 cups beef stock 3 tbsp. worcestershire sauce
2 bay leaves
Instructions
Brown the beef: In a very large stockpot, heat a few tablespoons of oil over medium-high heat. Add the ground beef and chuck roast pieces. Cook, stirring to break up the meat, until all the beef is browned. Work in batches if necessary to avoid overcrowding the pot.
Sauté aromatics: Add the chopped onions, green bell peppers, garlic, to the browned beef. Cook for 6–8 minutes, stirring occasionally, until the vegetables have softened.
Add seasonings: Stir in the chili powder, cumin, oregano, smoked paprika, cayenne, salt, and black pepper. Cook for about 1–2 minutes, stirring constantly, to toast the spices and enhance their flavor.
Incorporate tomato paste: Add the tomato paste and worcestershire sauce stir to combine with the meat and spices. Cook for 2–3 minutes until it darkens in color, which deepens its flavor.
Simmer the chili: Pour in the crushed and diced tomatoes and the beef stock. Add the bay leaves and stir everything together. Bring the chili to a boil, then reduce the heat to low.
Develop the flavors: Cover the pot partially, allowing some steam to escape. Let the chili simmer for at least 2 hours, or up to 4 hours, for the flavors to meld and for the meat to become tender. Stir occasionally to prevent it from sticking to the bottom.
Final seasoning: Before serving, remove the bay leaves. Taste and adjust the seasonings as needed, adding more salt and pepper if necessary.
Serve: Ladle the chili into bowls and top with your favorite garnishes.
Serving suggestions Salsa
Shredded cheddar cheese
Diced red onion
Chopped green onions
Sour cream
Fresh cilantro
Corn chips or saltine crackers

Lemon Meringue Pie

 Ingredients:

Pastry pie shell:

1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water

Lemon pie filling:

1½ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 dash salt
1½ cups hot water
3 slightly beaten egg yolks
2 tablespoons butter
½ teaspoon lemon zest
1/3 cup lemon juice

Meringue topping:

3 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
6 tablespoons sugar

Method:

Pastry pie shell:

Sift flour and salt together; cut in half of shortening with pastry blender until the consistency of cornmeal. Cut in remaining shortening until the consistency of small peas. Sprinkle with 1 tablespoon of cold water. Gently toss with fork, and press to side of mixing bowl. Repeat until all is moistened. Form into ball.

Flatten ball onto lightly floured surface. Roll from center to edge in all directions until 1/8 inch thick.

Fit pastry into pie plate. Trim ½ to 1 inch beyond edge of plate. Fold under and flute edge. Prick bottom and sides well with fork. Bake at 450º for 10 to 12 minutes until golden. Set aside to cool completely.

Meringue topping:

Beat egg whites with vanilla and cream of tartar until soft peaks form. gradually add sugar, beating until stiff glossy peaks form and all sugar is dissolved. Set aside until filling is finished.

Lemon pie filling:

In heavy saucepan, mix 1½ cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture boils. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.

Stir small amount hot mixture into egg yolks to temper, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon zest. Slowly add lemon juice, mixing well. Pour into cooled pastry pie shell.

Spread meringue over hot filling. sealing to edge of pastry. Bake at 350º for 12 to 15 minutes, or until meringue is golden. Cool before cutting.