Chuck Wagon Chili Damn Hot Love It Food

AWARD-WINNING CHUCK WAGON CHILI

Steps:

• Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

SLOW COOKER CHUCK WAGON CHILI

Steps:

• Add everything to the slow cooker, except the beef bouillon cube and the water.
• Add the beef bouillon cube and water to a microwavable glass cup. Microwave for 40 seconds, or until the water is hot enough to melt the cube. Stir the cube in the water until dissolved. Add this to the other ingredients in the slow cooker, stir.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.

BEST EVER CHUCK WAGON CHILI

Steps:

• In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
• Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
• Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

CHUCK WAGON CHILI

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly.

CHUCK WAGON CHILI – DAMN HOT, LOVE IT

Steps:

• Grill: Mixed burger and sausage as patties ( don't worry about the perfect shapes) Should be cooked well on inside and charred a bit on the outside. Stove top: Add peanut oil and cooked meat into chunks and put in large pan. Toss in all ingredients up to and including salt. Toss a bit. Add the wine, juice and stir. Add water if desired. Slow simmer for 4 hour. Stir occasionally. Serve with your favorite beer bread or cheese crackers. It's great with raw chopped onions and shredded cheese and maybe some homemade tamales on the side. Serves 4 to 6 Prep time: 1 hour to chop and mix ingredients Cook time: 1/2 hour to grill meat. 4 hour to simmer all ingredients Total time: 5 1/2 hours

CHUCK WAGON BRISKET

Steps:

• Set up grill for indirect cooking over medium heat (no direct heat source under brisket).
• Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil.
• Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour.
• Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side.
• INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing.

TEXAS CHUCK WAGON CHILI DOGS

Steps:

• To make the chili: wash and pick over beans; put in a bowl and soak in water to cover overnight.
• Next day, drain and rinse the beans and put them in a pot with 1 ½ cans of the beef broth; bring to a boil; decrease heat and simmer the beans for 1 hour.
• In a medium pot, brown the ground beef; drain off all the fat.
• Melt the butter in a medium skillet; saute the onion over low heat until it is soft and transparent.
• Add in the garlic; saute for 1 minute.
• Add the onion mixture and tomato paste, chili powder, salt, water, crushed tomatoes w/ puree, ground marjoram, red pepper flakes, and cayenne to the beef mixture; mix well.
• Simmer the chili over low heat, partially covered and stirring occasionally, for 3 hours or until the beans are tender and the flavors are melded.
• If the mixture becomes too thick, add a bit more water or beef broth.
• Assemble: place hot dogs in buns, top with chili, cheese, and onion.
• Serve immediately.

CHUCKWAGON CHILI

Steps:

• In a large saucepan, cook beef over medium heat until browned; drain.
• Add the remaining ingredients and bring to a boil.
• Reduce heat; cover and simmer for 1 hour or until thick and bubbly.