COWBOY CHILI
Sweet and chunky describe this hearty chili that kids will love. For the adults, add a dash or two of hot sauce and warm up your winter, and your taste buds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until pepper is crisp-tender.
Nutrition Facts : Calories 217 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1005mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 5g fiber), Protein 15g protein.
AUTHENTIC CHILI RECIPE, A.K.A. BOWL OF RED
Texas style Red Chile with tender beef, flavorful chilies and not a bean in sight.
Provided by Sandy H.
Categories Main Course
Number Of Ingredients 8
Steps:
- Cook four slices of bacon in a large stockpot. Remove bacon and mince.
- Add beef to the pot and cook in the bacon drippings until very well browned.
- Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
- Return bacon to the pot.
- Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
COWBOY CHILI
Steps:
- Mix chili powder, paprika, cumin, garlic powder, salt, and flour together in a small bowl. Brown meat over medium-high heat in a 6-quart pot or 14-inch Dutch oven. Add spice mixture and stir well. Add water gradually and stir well. Reduce heat to low and simmer for about 45 minutes.
INSTANT-POT COWBOY CHILI
You'll never miss the beans with this paleo version of the Tex-Mex stew, packed with grass-fed ground beef and pork sausage.
Provided by Jennifer Robins
Categories Instant Pot Pressure Cooker Chili Sausage Beef Ground Beef Tomato Paleo Onion Dinner
Yield Serves 8
Number Of Ingredients 13
Steps:
- Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.
COWBOY CHILI
Make and share this Cowboy Chili recipe from Food.com.
Provided by Tisy Adams
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
- Drain well.
- Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
- Reduce heat to low.
- Cover and simmer, stirring occasionally, for 1 hour.
- Add pinto beans and salt.
- Cook stirring, for 15 minutes longer.
- note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
- Refrigerate chili until ready to use, then reheat over low heat.
TRUE TEXAS CHILI
Provided by Stanley Lobel
Categories Beef Pepper Vegetable Sauté Super Bowl Dinner Meat Ground Beef Fall Winter Tailgating Family Reunion Poker/Game Night Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
- 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
- 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
- 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
- 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
- 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.
SLOW COOKER CACTUS CHILI
A savory Southwestern chili.
Provided by Denise D
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h15m
Yield 10
Number Of Ingredients 14
Steps:
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
- Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
- Cook on Low until flavors combine, about 4 hours.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.7 g, Cholesterol 55.1 mg, Fat 12.4 g, Fiber 13 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1346.8 mg, Sugar 12.7 g
SOUTHWESTERN COWBOY BEANS
This is a dish that is great for those days when it is just a lot of work to cook. Can be prepared ahead and frozen or simply prepared and eaten. My father taught me how to do this as a child and he loved to eat it and make it. It is a great recipe for those that love the outdoors and really would rather not have to make a huge dinner after a hike! I love it because it is filling, has a lovely southwestern flavor - old southwest, and because it is a wonderful protein, iron and potassium meal! *Note, if the beans are not completely crushable (pressed between fingers and mashed completely) they will not taste good. When sorting, do not put in beans that have been broken in half or have any kind of serious flaw. This will make your beans bitter. Make sure that you do not add too much water or too little as it will make it watery or burn.
Provided by Lori5640
Categories Beans
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sort, wash and soak beans over night.
- In a large pot, add all ingredients in no particular order. Breaking up the meat into smaller pieces.
- Add water and cook at a medium temperature.
- Cover, allow to cook 2 - 4 hours depending on the amount cooked, until beans can be pressed between your fingers.
- Serve hot with cornbread or tortillas for the best tummy filler there is!
Nutrition Facts : Calories 137.7, Fat 1, SaturatedFat 0.2, Sodium 820.5, Carbohydrate 25.6, Fiber 9, Sugar 1.3, Protein 8.3
SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
COWBOY CHILI RECIPE
Vibrantly red and earthy with kidney beans, New Mexico Chile Powder and tomato paste, this chili is a perfect balance of Southwestern flavors. Hearty and robust, keeping ingredients simple and pure gives this Cowboy Chili Recipe its unique layers of flavor.
Provided by Lea Ann Brown
Categories Soup, Stews and Chilis
Number Of Ingredients 12
Steps:
- Soak dried beans overnight in water. Use enough water to cover the beans by an inch or two. The next morning, drain the beans. Using a crock pot or Dutch oven, add the beef broth, the lard or bacon grease to the beans and simmer covered until tender. Depending on the age of the beans, this could take a 2-3 hours in a Dutch oven, or 5 hours in a crockpot on low.
- Once the beans are tender, start making the chili. Brown the meat in a large skillet. When meat is about half browned, add the onion and cook, stirring often until onion is starting to become soft. Add the garlic and cook until fragrant. About 1 minute.
- Add the cumin and chile powder to the ground beef and stir till everything is coated. If it's not spicy enough add more red chile powder. The original recipe calls for 4 tablespoons. I used 2 tablespoons. It all depends on the heat of the chile powder and your heat tolerance level. Cook, stirring for about 2 minutes. When all of this is a nice deep red color, then add the tomato paste and water.
- Simmer gently for 15 minutes. You'll have a mixture that reminds you of Sloppy Joes. Add this mixture to the cooked beans (don't drain beef broth from the beans). Add two cups water and simmer for 15 minutes in a Dutch oven.. If you're using your crockpot, add the beef mixture and two cups water to the cooked beans and cook on low for 2 hours.
- Serve with garnish and cornbread. Garnishes can include chopped avocado, sliced jalapeno peppers, sour cream, grated cheddar cheese and cilantro.
Nutrition Facts : Calories 258 kcal, Carbohydrate 36 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 28 mg, Sodium 473 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- In a heavy bottomed soup pot (preferably cast iron) brown the beef cubes over medium high heat, 2-3 minutes.
- Stir in the chili powder, cumin, salt, and black pepper. Add the water and bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 3-4 hours, until the beef is incredibly tender and the chili is thick. (Check the chili occasionally and add more water if it looks too dry.)
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- Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.
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