SLOW-COOKER SPICY CHICKEN STEW
Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 15
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
- Cover; cook on High heat setting 4 hours.
- Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.
Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg
SPICY COWBOY CHILI
Toasting the peppers for this chili releases their earthy flavors - but do wear gloves when handling dried peppers and seeds. - Rachel Sprinkel, Hilo, Hawaii
Provided by Taste of Home
Categories Lunch
Time 7h45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.
Nutrition Facts : Calories 301 calories, Fat 9g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 588mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges
TEXAS COWBOY STEW
Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
Provided by Glenda Beall
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
- Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g
COWGIRL STEW
Hearty and easy-perfect for the cowgirl (or cowboy) in all of us! Can also be made in a slow cooker.
Provided by Paula Todora (Paula T)
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 35.8 g, Cholesterol 47.3 mg, Fat 12 g, Fiber 6.4 g, Protein 18.7 g, SaturatedFat 4.1 g, Sodium 294.6 mg, Sugar 4.5 g
MEXICAN COWBOY BEANS WITH LONGANIZA SAUSAGE RECIPE
Steps:
- Gather the ingredients.
- Pick through the beans and remove any rocks or debris.
- Then throughly rinse and place in a large pot. Pour in enough water to cover by 3 inches.
- Partly cover and simmer until cooked through. You will most likely need to add more water to the pot, do not let them dry out and always keep plenty of water in the pot.
- Once the beans are cooked, separate them from the broth and reserve the broth. (Please make sure you have all of the ingredients ready to go because the following process moves fast.)
- In a large pot heat a splash of oil, then add the longaniza and sauté until it begins to brown slightly.
- Drain the sausage, but leave a bit of the oil in the pan, set the sausage aside.
- Next add the onion and sauté until soft.
- Then add the Poblanos and sauté them for about 4 minutes.
- Add the garlic and Serrano chilies and sauté for about 3 minutes - be careful not to breathe in the chile smoke, it will make you cough.
- Now add the salt, ground cumin, and bay leaves.
- Then gently pour in the drained-cooked beans.
- Finally, very carefully, pour in the broth and give the stew a gently stir.
- Then place the epazote inside the pan.
- Partially cover and simmer under medium-low heat for about 45 minutes or longer if desired. The amount of broth that will be left in the pot is entirely up to you. Some people like their beans more soupy while others chunkier. Taste and adjust seasoning if desired.
- Allow to cool slightly before serving.
- Serve as a main dish topped with finely chopped cilantro and with warm corn tortillas on the side. Alternatively, these beans may be served as a side dish to grilled meats like steak -- or arranchera is my favorite.
Nutrition Facts : Calories 472 kcal, Carbohydrate 49 g, Cholesterol 37 mg, Fiber 11 g, Protein 23 g, SaturatedFat 6 g, Sodium 1720 mg, Sugar 4 g, Fat 21 g, ServingSize serves 4 - 6, UnsaturatedFat 0 g
SLOW-COOKER COWBOY CHILI
When I make this recipe, I like it to be so hot it's barely edible, so I put in about a dozen serano peppers. If you want it milder you can just add one or two jalapenos or omit them entirely. I also put canned jalapenos in mine which I don't think are very spicy but they do add a nice peppery flavor. I like to serve this chili in sour dough bread bowls. Note: When I do anything in the slow-cooker, I always wait and add the onions a couple of hours before the end. When you leave onions in a slow-cooker too long they get an upleasant taste which taints the whole dish. This is just a preference of mine; if they don't bother you you can put them in with the rest of the ingredients.
Provided by GiddyUpGo
Categories Beans
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, brown the beef and drain.
- Place the beef in the crockpot and add all the ingredients except the onions.
- Cover and cook on low for 6 hours.
- Add the onions and cook on low for an additional 2 hours.
COWBOY CHICKEN & BEAN STEW
A paprika-spiced casserole that's campsite-friendly and warming for the tum- pinto beans stretch the dish a little further
Provided by Cassie Best
Categories Dinner
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don't worry if it's not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.
- Check that the chicken is tender - if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.
Nutrition Facts : Calories 614 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 3.4 milligram of sodium
SPICY COWBOY BEANS
These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel., Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally., If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 1823mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 21g fiber), Protein 15g protein.
SLOW-COOKER COWBOY STEW
Made with salsa, BBQ sauce and beans, this hearty slow-cooker beef stew serves enough for your crowd of cowboys and cowgirls.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook meat, in batches, in large nonstick skillet on medium heat until evenly browned, stirring occasionally; spoon into slow cooker. Add flour and chili powder; mix well.
- Add all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 6 to 8 hours.
- Serve topped with cheese.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 5 g, Sugar 9 g, Protein 32 g
SPICY BEEF STEW
Make and share this Spicy Beef Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h52m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from meat.
- Cut meat into 3/4 inch cubes.
- Spray a large saucepan with veggie spray.
- Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
- Drain off fat.
- Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
- Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
- Cut carrots into thin match like strips.
- Stir carrots and broccoli into meat mixture.
- Cover and simmer 8 to 10 minutes more or 'til tender crisp.
- Stir together cornstarch and 2 tablespoon cold water.
- Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.
SPICY ETHIOPIAN CHICKEN STEW (DORO WAT OR SANBAT WAT)
Adapted from the daringgourmet.com. "There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes - it's fabulous! This authentic Doro Wat recipe captures the very best of Ethiopian cooking!" The stew is made from chicken and sometimes hard-boiled eggs is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera flatbread. A Jewish version of doro wat is eaten by the Beta Israel (Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional Shabbat dish. In order to avoid mixing of meat and dairy, vegetable oil can be used as a parve substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.
Provided by Kosher Cowhand
Time 2h40m
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat 2 tablespoons of olive along in a Dutch oven. Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon oil and continue to sauté, covered, for another 20 minutes, stirring occasionally.
- Add the Berbere and the 2 remaining tablespoons of oil and sauté, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more Berbere according to heat preference. Add the boiled eggs and simmer on low heat,
- covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Facts : Calories 792 kcal, Carbohydrate 15 g, Protein 43 g, Fat 58 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 348 mg, Sodium 1615 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SPICY COWBOY STEW
My mother in law came to visit from New York and named this Cowboy stew. It is an easy dish to make and we love it. It is now a hit in NY as well!
Provided by Karen Jeffers
Categories Beef
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Cook and drain hamburger meat.
- 2. In a large soup pot , add Spicy V8, then all vegetables. You can vary or add any vegetables to this. Add salt and pepper to taste.
- 3. Add water so that it can reduce. I use anywhere from 1-2 cups of water. It can take as little as an hour to cook depending on how much you want it reduced and your vegetables cooked.
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3/5 (1)Calories 308 per servingTotal Time 25 mins
- Heat the olive oil in a wide pot over low heat. Slice the kielbasa into ½-inch thick slices and toss them in the oil. Add the ground beef into the pot and break it up with a large cooking spoon. Season the meats with salt, pepper, garlic powder, and onion powder. Turn the stove heat up to high and cook until the meats release their fats and gain a browned char.
- Reduce the heat down to low and melt the butter in the pot. Once the butter is melted, pour in the first amount of beef broth. Cut the zucchini into ½-inch thick quarters and cut the tomatoes into halves or quarters as well. Add the veggies to the pot. Cover the pot with a lid and bring the broth to a simmer.
- Let the pot simmer for at least 10 minutes or more. The longer you simmer, the softer your vegetables will become. After 10 minutes, you can pour in the final amount of beef broth. Let the pot simmer openly without the lid until the liquid reduces. Stir pot together to break up the softened tomatoes and combine the ingredients. Serve 1 cup of stew with ½ tablespoon of shredded cheddar sprinkled on top.
COWBOY BEAN AND BEEF STEW - KITCHEN CONCOCTIONS
From kitchen-concoctions.com
Servings 6Estimated Reading Time 5 minsCategory Main CourseTotal Time 50 mins
- Heat oil in a large Dutch oven or stock pot over medium-high heat. Add the bacon, cook until crispy and brown, about 3-4 minutes. Using a slotted spoon remove bacon from pot and transfer to a paper towel lined plate, set aside.
- Drain all excess bacon grease, leaving approximately 1 tablespoon grease in pot. Add the ground beef and cook, breaking it up with a wooden spoon or metal spatula, until cooked through and no longer pink, about 5-6 minutes.
- Stir in beef rub and diced onions. Cook for 4-5 minutes, stirring occasionally. Add potatoes and carrots and cook for 7-8 minutes. Stir in chopped chiles and minced garlic, and cook for 1-2 minutes.
- Season vegetable mixture liberally with chili powder, salt and pepper. Stir in 2 cups beef stock, Worcestershire sauce, baked beans (do not drain), diced tomatoes, bay leaf and cooked bacon. Reduce heat to medium-low and simmer stew for 20-30 minutes, or until potatoes are fork tender and the stew has thickened to desired consistency; add additional salt, pepper or beef stock, if needed.
TEXAS COWBOY STEW RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory StewServings 10Total Time 1 hr 30 mins
- Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic, and onion.
- Cook and stir until the meat is no longer pink. Drain off grease and transfer the contents of the skillet to a large pot.
- Pour the tomatoes into the pot with the meat and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables, and water.
- Season with cumin, chili powder, salt, and pepper. Cover and simmer over medium-low heat for at least 1 hour.
CROCK POT SPICY COWBOY SAUSAGE SOUP - FLOUR ON MY FACE
From flouronmyface.com
Ratings 4Category SoupCuisine AmericanTotal Time 4 hrs 15 mins
- Add the onion and bell peppers to the pan and saute until onions are soft. Add the garlic and saute about 1 minute.
15 SPICY SOUPS AND STEW RECIPES TO KEEP YOU WARM
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Estimated Reading Time 4 mins
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- Chicken Stewed in Cayenne Pepper Sauce. A medium spicy chicken stew that is inexpensive, easy to prepare, and has minimal cleanup. The combination of sweet, tart, and spicy is satisfying on a cold night.
- Korean Spicy Beef Soup (Yukaejang) Naomi Imatome-Yun, a Korean food expert, shares this authentic recipe that "warms you from your lips to your toes." Sounds perfect on a chilly day.
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- Doro Wat (Ethiopian Chicken Stew) The heat is medium spicy in this Ethiopian onion and chicken stew. It is very aromatic as it includes both berbere spice mix and garam masala, as well as ginger, garlic, and plenty of onions.
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- Thai Seafood Soup (Tom Yum Talay) Thai cuisine is among the reigning spicy foods of the world. This delectable seafood soup by Darlene Schmidt, Thai food expert, is a must-try.
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- an extra teaspoon of turmeric and cook for about a minute, then add tomatoes. Cover and cook for 15 minutes or until the sauce has thickened.
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5/5 (3)Calories 365 per servingCategory Soup
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Cuisine AmericanCategory EntréeServings 8Total Time 2 hrs 45 mins
- Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
- Coat beef Stew Meat with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
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