Best Route 66 Roadhouse Chili Fix Recipes

EASY TEXAS ROADHOUSE CHILI RECIPE

Steps:

• Diced the steak into tiny, bite-sized pieces.
• Heat a skillet with some oil over medium heat and brown the steak
• Place all the ingredients in a slow cooker and stir until combined
• Cook on low for six hours or high for three.
• Alternatively, if you want to cook it on the stove top, you can put all the ingredients in the pot, cover it, and let it simmer for several hours, or until it is heated all the way through.

"ROUTE 66" CHILI

Steps:

• Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
• Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.

ROUTE 66 DINER PHILLY CHICKEN

Steps:

• In a large saucepan, saute the celery, onion and green pepper in vegetable oil.
• Add tarragon, lemon pepper and garlic.
• Cook until vegetables are tender.
• Add cream, cream cheese, milk, chicken and heat to simmer, but do not boil.
• Sprinkle with parmesan cheese.
• Serve over rice, pasta or potatoes.

ARIZONA ROADHOUSE CHILI

Steps:

• Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
• Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
• Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.