- Appetizer
- Black-Eyed Pea Salsa >>
- Cumin Pita Chips >>
- Main Course
- Taste of the South Texas Chili >>
- Sides
- Pimento-Cheese Cornbread >>
- Dessert
- Raspberry-Swirl Brownies >>
- Preparation Tips
- 1 or 2 days before:
- Make pita chips. Cool completely and store in airtight containers.
- Make salsa. Refrigerate until serving time.
- The night before:
- Chop onions, bell peppers, and jalapeños for chili. Store covered in refrigerator.
- Cut meat into cubes. Store covered in refrigerator.
- Make brownies. Cool completely. Store in airtight containers.
- 4 hours before:
- Make chili.
- 2 hours before:
- Make cornbread.
