AKA Texas Slide Beef Chili Size. Texas the very Southeast of the Southwest. "I wasn't born in Texas but I got there as soon as I could" something my father used to say. Texas Always Texas Forever!
Introduced to pure eating bliss on my first ever day of work. A little cafe on the bay it might as well have been heaven. I didn't know the difference between liking food and loving it before this but I was hooked from that point forward.
1 each 1/3 pound (5.3 ounces) All Beef Burger Patty
6 to 8 ounces Kick'N Straight Beef Chili
2 each slices Sargento Pepper Jack Cheese
1 each Sara Lee White Burger Roll (made Cheezzy Parmesan Bread style)
1 each tablespoon chopped Green Onions (for garnish)
Salt & Pepper to Taste
Wash your hands with medium hot water and soap. BBQ or pan fry 1 each 1/3 pound All Beef Burger Patty to desired doneness Salt & Pepper to taste. Melt 2 each slices Sargento Pepper Jack Cheese on burger patty. Preheat oven to 475 degrees. In the preheated oven cook 1 each Sara Lee White Burger Roll made Cheezzy Parmesan Bread style takes 5 to 7 minutes. Check bread often to cook evenly. Once golden brown remove from oven. Place burger with melted cheese on bottom piece of Cheezzy Parmesan Burger Roll. Top with 6 to 8 ounces Kick'N Straight Beef Chili and garnish with chopped Green Onions. Cut the top piece of the roll use as side bread.
I will never tire of the Straight Kick'n Beef Chili and making the Texas Slide Beef Chili Size takes me back to where my career began. Using the Cheezzy Parmesan Bread in this recipe is the only way to improve this winner forget about it. Kick'N ass and taking names. Put my name on the list I'm totally down with this!
This dish was made for an ice cold beer so enjoy but you better have more then one beer iced down at the ready.
Good Dad Bad Man Food for Thought...
Straight Kick'N Beef Chili
Cheezzy Parmesan Bread