Uploaded March 2026 | Updated September 2026, 2 weeks ago

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To order grits from Colonial Milling: colonialmilling.com/collections/yellow-corn/products/hickory-king-yellow-grits-1

0:00 Intro to the series
0:48 South Carolina Shrimp and Grits bowlofdelicious.com/easy-classic-shrimp-and-grits
14:20 Texas Chili
33:27 Nebraska Runzas
50:13 Vermont Cheddar and Ale Soup cabotcreamery.com/blogs/recipes/vermont-cheddar-ale-soup?srsltid=AfmBOorP_5KvOVKwZBi7OjaFOZt8BY_pTbSPBITZbeoqsYWOzSQNVD4N
1:07:52 Maine Lobster Rolls burrataandbubbles.com/maine-style-lobster-rolls/#recipe
1:20:26 Montanta Pork Chop Sammies tasteofhome.com/recipes/bernie-s-pork-chop-sandwiches
1:34:00 North Carolina BBQ allrecipes.com/recipe/148544/slow-cooker-carolina-bbq
1:49:16 Tennessee Nashville Hot Chicken aspicyperspective.com/mind-blowing-nashville-hot-chicken-recipe
2:09:07 Arizona Chimichangas spicysouthernkitchen.com/beef-chimichangas
2:23:37 Idaho Finger Steaks stateofdinner.com/idaho-finger-steaks-recipe

Texas Chili Recipe:
Ingredients (Serves 8) (we made about half of this)
1 tablespoon olive oil
1 large yellow onion, chopped
3 jalapeños, chopped (remove seeds for less heat)
5 garlic cloves, minced
2.5 pounds ground beef (85% lean recommended for flavor)
1 1/2 teaspoons salt
1 teaspoon black pepper
4 tablespoons chili powder
1 tablespoon dried oregano
3 tablespoons ground cumin
1 teaspoon ground coriander
3 ounces tomato paste (about half a small can)
28 ounces canned diced tomatoes (with juices)
2 cups beef stock (add more if you prefer a thinner chili)

Instructions

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and jalapeños, stirring occasionally until the onions are translucent, about 6-8 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef, salt, and pepper. Break it up with a spoon as it cooks, leaving some larger chunks for texture. Cook for about 8 minutes until the beef is browned and no longer pink. If there's excess grease, drain some off.
Sprinkle in the chili powder, oregano, cumin, and coriander. Stir well and cook for 1 minute to toast the spices.
Mix in the tomato paste, diced tomatoes with their juices, and beef stock. Bring everything to a simmer.
Reduce the heat to medium-low and let it cook for 30 minutes (or up to 1 hour for deeper flavor), stirring occasionally. The chili is ready when the liquid reduces to a thick, stew-like consistency. Adjust with more stock if it's too thick for your liking.

Nebraska Runzas Recipe:
For this recipe, we used pre-made frozen dough rolls. We let them thaw and rise and then we rolled them out to create space to put the filling. After filling, I folded them over, tucking the seams on the bottom and put them on a baking sheet and brushed them with melted butter and topped them with salt and garlic powder. Baked at 350 for about 15-20 minutes!

Filling: (I made too much, so here's the correct amount)
1 lb ground beef
1 small onion, diced
1.5 cups chopped cabbage
1 tbsp(ish) Worcestershire sauce
salt and pepper
smoked paprika
coriander

You can season it however you like. Cook and crumble the ground beef in a large skillet along with the onions. Add the dub sauce and the seasonings. Add the cabbage and allow to cook for another 5 minutes to soften. Remove from heat to cool while you roll out the dough.

Mexican Rice: mandyinthemaking.com/recipes/mexican-rice
Idaho Fry Sauce: allrecipes.com/recipe/217152/idaho-fry-sauce

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