Cowpoke Chili Food

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SOUTHWEST COWPOKE CHILI



Southwest Cowpoke Chili image

The Funniest Chili recipe! This came from a recipe book my company published at Christmas time. All of us turned in recipes. They printed out a cookbook to be sold. And the money went to charity.

Provided by Rhonda O

Categories     Potluck

Time 10h30m

Yield 8 bowls, 4 serving(s)

Number Of Ingredients 9

6 jalapenos, chopped
2 large onions, chopped
1 garlic clove, chopped
1 (8 ounce) can tomato sauce
salt and pepper
2 lbs lean ground beef
1 teaspoon cumin seed
1 teaspoon oregano
1/4 cup cold water

Steps:

  • Saute jalapenos, beef, onion, garlic until meat loses its red color.
  • Add remaining ingredients and water.
  • Bring to boiling reduce heat, and simmer, covered utill you`ve finished a case of beer.
  • Prepare Roadrunners, let chili cool and feed to the roadrunners.
  • Lean back, take it easy and enjoy the rest of the beer!

Nutrition Facts : Calories 458.6, Fat 23.1, SaturatedFat 9.3, Cholesterol 147.4, Sodium 452.9, Carbohydrate 13.6, Fiber 2.6, Sugar 6.4, Protein 47.2

COWPOKE BEANS



Cowpoke Beans image

This recipe was used by a chef I worked for and still enjoy feeding to my crew at home. This was served as a side dish for a Mardi Gras feast. You can also make this for vegetarian by omitting the bacon. A little of the favor is missing, but it still has a kick.

Provided by T. Pringle

Categories     Side Dish     Beans and Peas

Time 12h

Yield 7

Number Of Ingredients 12

1 pound dry pinto beans
4 slices bacon, cooked and crumbled
½ teaspoon crushed red pepper flakes
1 clove garlic, chopped
2 tablespoons butter
2 cups chopped onion
1 ⅔ cups canned stewed tomatoes
¼ cup chopped fresh parsley
½ teaspoon ground cumin
½ teaspoon dried marjoram
1 ¼ tablespoons chili powder
1 teaspoon salt

Steps:

  • Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
  • Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.
  • When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 6.5 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 705.1 mg, Sugar 3.7 g

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