Big Billy's Green Chili Stew

My close friend Big Billy isn’t with us any more but he was a Texas oil man and Dallas restaurateur. Like me, he liked beer and comfort food. Here is a recipe for one of his most comforting dishes. Try it with Dos Equis, Shiner or Sierra Nevada Pale Ale (Big Billy’s personal favorite)

Ingredients

• 2 lbs. pork
• 2 tsp. salt
• 2 Tbsp. oil
• 3 medium potatoes, peeled and cubed
• ½ cup onion, diced
• 1 large clove garlic, minced
• 6-8 fresh roasted green chili peppers (skinned and deseeded) chopped
• 1 cup cheddar cheese, grated

Directions

Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili peppers and enough water to cover. Simmer for 1 ½ hours or until potatoes are tender. Serve with cheddar cheese and tortillas on the side.

Eric'sWeb

Indian Tacos - a weekend recipe

My good friend and fellow University of Arkansas student Mike Howard and I visited Oklahoma City during the fall of 1973, looking for a job. The State Fair was in full swing and it was the first time I ate an Indian Taco. It wasn’t my last.

There are three things you must always eat when visiting the Oklahoma State Fair at Oklahoma City – tamales from the Little Axe Church, State Fair cinnamon rolls, and an Indian Taco. All three qualify as Oklahoma comfort food. Here is my version of Oklahoma’s famous Indian Taco.

Fry Bread

· 2 cups flour
· 4 teaspoons baking powder
· 1 tablespoon sugar
· ½ teaspoon salt
· 1 cup milk, warm

Directions

Combine flour, baking powder, sugar and salt. Add warm milk slowly and mix into soft dough. Roll out dough with a rolling pin, about ½ inch thick, and then cut into pieces slightly smaller than a large cast iron skillet. Fry in hot oil, flipping once, until golden brown. Drain on a paper towel.

Indian Taco Filling

· 1 lb. ground beef
· Salt and pepper to taste
· ½ tablespoon cayenne pepper
· ½ tablespoon cumin, ground
· ½ tablespoon paprika
· 1 medium tomato, diced
· 1 cup lettuce, shredded
· ¼ cup ripe olives, sliced
· 4 ounces, shredded Monterey and cheddar cheese, divided
· ¼ cup sour cream
· Salsa, your favorite

Directions

In a heavy pot with a tight cover, crumble and brown ground beef with salt and pepper. Drain and add mixture of cayenne, cumin and paprika. Heat and set aside. Layer fry bread with beef, tomato, lettuce, olives, cheese, sour cream and salsa. Enjoy.

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Eric's Green Pepper Stew

It’s mid-December, much of the month already cold and dreary. Glancing out my window this morning I realized today would bring much the same. With the temperature in the thirties, a chill wind whistling threw the shrubs and a darkly overcast sky it is a perfect day for weekend comfort food.

Here is a simple recipe that is sure to provide comfort for your gloomy weekend.

Green Pepper Stew

Ingredients
· 1 cup grated cheddar cheese
· 2 lbs. pork
· 2 tsp. salt
· 2 tbsp. oil
· 3 medium potatoes, peeled and cubed
· ½ cup onion, diced
· 1 large garlic clove, minced
· 6-8 fresh roasted green peppers, skinned and de-seeded

Directions
Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, peppers and enough water to cover. Simmer for 1 ½ hours or until potatoes are tender. Serve with cheddar cheese and warm tortillas on the side.

Makes 6 servings

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