Brunswick Stew
Born from Southern tradition Brunswick Stew is made with already-cooked meats, it comes together quickly—just the thing for feeding a crowd or warming up a chilly day.
soups & stews
Kentucky Burgoo
This thick, hearty stew is as much about fellowship as it is about flavor. While most often linked to Kentucky, you’ll also find folks in Indiana and Tennessee calling it their own—each with a slightly different spin.
Brunswick Stew: A Southern Classic
Brunswick stew’s rich history blends folklore, regional pride, and a good dose of friendly rivalry over who made it first—proof that a bowl of stew can be as much about heritage as it is about flavor.
Tolbert’s Original Bowl of Red Chili
Tolbert’s Original Red Chili Recipe is by Frank X. Tolbert, from his book, *A Bowl of Red,* published by Texas A&M University Press, 1953.
Cry Wolf Chili
This recipe should not be confused as an attempt to replicate Wolf Brand Chili.
Pedernales River Chili
This chili recipe was so requested that Mrs. Johnson had it printed on cards suitable for mailing.
Cincinnati “Skyline” Chili
Included are the five “ways” for ordering this chili, which is usually served over spaghetti.
Bob Plager’s Pools Brew Chili
This is said to be the original recipe for the chili served at the highly popular Bob Pool’s Chili Joint in Dallas, Texas.
Original San Antonio Chili
This recipe adaptation comes from the research library of the Institute of Texan Cultures.
Tooker’s Seafood Gumbo
This is the gumbo Poppy Tooker used to defeat Bobby Flay in a Gumbo Throwdown.
Classic Chicken Gumbo
An excellent option if you’re looking for authentic yet uncomplicated Louisiana-style soup.
