Louisiana Cajun Chef

Louisiana Cajun Chef pickles!! We have everything from pickled peppers to pickled green tomatoes. We also carry the Cajun Chef line of wing and hot sauces. Jars come as bigs as gallon sized to pint sized. Come in today to see our full selection! In the meantime check out the company at http://www.cajunchefshop.com/!

Texas-Style Chili

Thanks to TxBeef.org, this delicious Texas- Style Chili recipe has been floating around here and everyone loves it! We suggest you substitute ground beef or chili meat for the ground sirloin; it will be a little lighter on your budget, but not lighter on the taste.

Ingredients

1. 2 pounds lean ground sirloin
2. 1 Tbsp. vegetable oil
3. 1 large onion, chopped
4. 1 green bell pepper, chopped
5. 1 jalapeño pepper, ribs and seeds removed, chopped
6. 4 garlic cloves, minced
7. 2 Tbsp. chili powder
8. 1 Tbsp. paprika
9. 1 Tbsp. ground cumin
10. 1 tsp. dried oregano
11. 1/2 tsp. freshly ground black pepper
12. 1/2 tsp. Kosher salt
13. 1 can (8-ounce) tomato sauce
14. 1 can (10 ounce) diced tomatoes & green chilies, undrained
15. 1 cup beer
16. 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
17. Suggested toppings:  Sour cream, sliced green onions, shredded cheddar cheese

Preparation

1. Heat a large Dutch oven over medium-high heat; add oil. Lower heat to medium, add onion, bell pepper and jalapeno pepper stirring occasionally until tender, approximately 4 to 7 minutes. Add garlic and cook for additional 1 minute.
2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until browned, about 7 minutes.
3. Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.
4. Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil.  Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.

From the Archives

Thank you John Ellisor for posting on Facebook these newspaper articles and advertisements from the early days of Readfield Meats! We have come a long way in 55 years from the store in downtown Bryan, to our current location at the old Hanson’s building on Texas Avenue. Starting with Readfield Meats in 1960, we added Ruffino Meats and Food Service in 1983, which has allowed us to ship our locally made products into the surrounding areas. Through it all, we have kept our mission of providing quality custom products and services, while maintaining a strong focus on customer satisfaction.