Hopkins Family Cookbook

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All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Texas Red Chili by Hunter Dean

Ingredients

• 6 rashers thick-cut bacon
• 2.5 lbs boneless beef chuck in cubes or dense grind
• 3 tsp. chili powder
• 2 oz. dried chiles (about 6-8 chiles)
• 1 Tbsp. salt
• 0.5 tsp. black pepper
• 0.33 cup chopped onion
• 3 cloves minced garlic
• 2+ cups beef stock
• 2 cups brewed coffee
• 2 Tbsp. corn flour (masa harina)
• 1 Tbsp. dark brown sugar
• 1.5 Tbsp. white vinegar

Yields

6 servings

Directions

• Toast chiles 2-3 mins in large skillet over med-low.
• Place chiles in a bowl, cover in near boiling water, and soak 15-45 mins until soft.
• Drain chiles; split and remove seeds and stems.
• Puree chiles, chili powder, black pepper, 1 tbsp salt, and 0.25 cup water into smooth paste.
• In large skillet, fry half of the bacon, remove strips to bowl, and swirl fat to coat.
• Lightly brown half of the beef over med-high (3 mins/side), transfer to bowl with bacon and repeat steps 5-6.
• Place cooling skillet over med-low heat, and cook onion and garlic in remaining grease gently for 3-4 mins.
• Add stock, coffee, corn flour, chile paste, and meat (with juices), and bring to simmer over high.
• Reduce to bare simmer and cook about two hours to 1.5-2 cups liquid sauce remains.
• Stir in sugar, vinegar, and salt to taste, and simmer 10 minutes more.
• Turn off heat and let stand for 30 mins to absorb sauce (adjust fluidity with beef stock/simmering).
• Gently reheat to serve.
• Serve with: Tortillas, Pickled Jalapeños, Hot sauce, Chopped onions, Grated cheddar cheese, Sour cream, or Lime wedge

Category

Soups and Stews

Chili by Mom (Pam Hopkins)

Ingredients

• 1 lb. ground beef
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 2 cloves garlic, minced
• 1 16-oz. can petite diced tomatoes
• 1 16-oz. can red kidney beans, rinsed and drained
• 1 8-oz. can condensed tomato soup
• 2-3 tsp. chili powder
• 1/2 tsp. dried basil, crushed
• salt and pepper to taste

Notes

Serve with spaghetti, sour cream and shredded cheese.

Yields

6-8 servings

Directions

• In large pot, cook ground beef, onion, green pepper, and garlic until meat is brown. Drain fat.
• Stir in remaining ingredients; Add enough water to desired consistency.
• Bring to boiling.
• Reduce heat; cover; simmer for 20 minutes.

Category

Soups and Stews

Skyline Chili by Aunt Karen (Dean)

Ingredients

• 2 lbs. ground beef, lean (DO NOT BROWN)
• 2 large onions diced
• 1 qt. water
• 3 dashes Worchestershire sauce
• 1 Tbsp. Chili powder
• 1 Tbsp paprika
• 1 Tbsp. Black pepper
• 1 Tbsp. Allspice
• 2 1/2 tsp. Salt
• 1 Tbsp. White vinegar
• 1 tsp. Cinnamon
• 3 bay leaves
• 3 cloves garlic or 1 tsp. Garlic powder
• 1 6-8 oz. can tomato paste

Directions

• Mix all ingredients and simmer on stove for 3-4 hours or so.
• Serve over spaghetti.
• Top with shredded cheddar cheese and onion.

Category

Main Dish