BEST EVER CHUCK WAGON CHILI
A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
Provided by Brandy Arnett
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 38.2 g, Cholesterol 97.8 mg, Fat 31.8 g, Fiber 13.4 g, Protein 30.2 g, SaturatedFat 12.7 g, Sodium 1955.3 mg, Sugar 8.7 g
EMERIL'S CHUCK WAGON CHILI
Provided by Food Network
Categories main-dish
Time 1h55m
Yield about 2 1/2 quarts
Number Of Ingredients 22
Steps:
- Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
- Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.
TEXAS CHUCK WAGON CHILI
Provided by mercy421
Time 3h
Yield 6
Number Of Ingredients 8
Steps:
- Using some of the fat, render fat for browning rest of meat. Brown meat in a cast-iron Dutch oven. Add chili powder, oregano, garlic, cumin and cayenne. Stir to coat meat. Add water and stir. Bring liquid to boil and simmer, covered, for 1 to 1 1/2 hours. Make a thick paste of Masa Harina or cornmeal and add to chili. Stir to prevent lumping. Remove lid and simmer 30 to 45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.
SLOW-COOKER TEXAS CHUCK WAGON CHILI
Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
- Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.
Nutrition Facts : Calories 435, Carbohydrate 12 g, Cholesterol 130 mg, Fiber 2 g, Protein 52 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1250 mg
AWARD-WINNING CHUCK WAGON CHILI
For an extra-spicy kick, double the chili powder in this award-winning chili recipe, but make sure you've got a cool drink close by! -Eugene Jarzab Jr., Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 637 calories, Fat 38g fat (11g saturated fat), Cholesterol 179mg cholesterol, Sodium 1285mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 4g fiber), Protein 57g protein.
TEXAS CHUCK WAGON CHILI DOGS
Make and share this Texas Chuck Wagon Chili Dogs recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 4h
Yield 7 cups chili
Number Of Ingredients 18
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.
Nutrition Facts : Calories 388.6, Fat 14.8, SaturatedFat 5.8, Cholesterol 70.9, Sodium 1616.5, Carbohydrate 33.9, Fiber 9.2, Sugar 4.7, Protein 32.2
CHUCK WAGON CHILI
While planning my Christmas menu a few years ago, I came across this recipe. I decided to try it and was showered with compliments. This chunky chili has been a much-requested dish ever since.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 339 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1142mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 24g protein.
TEXAS CHILI
Steps:
- Preheat the oven to 400 degrees F.
- Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
- Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
- Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
- Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
- Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
- Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
- Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.
AUTHENTIC 1840 TEXAS CHILI
Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!
Provided by John DOH
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Render the fat to liquid.
- Add the beef, and brown lightly, then add onions and garlic.
- (IMPORTANT Do NOT drain the fat or drippings).
- Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
- Continue over low heat for at least two hours, stirring every 30 minutes.
- Add salt to taste, though it doesn't need much.
- If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
- Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
- After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .
Nutrition Facts : Calories 1692, Fat 176, SaturatedFat 74.1, Cholesterol 240.2, Sodium 159.2, Carbohydrate 7, Fiber 2.8, Sugar 2, Protein 19.9
COWBOY AND INDIANS SOUP - CHUCK WAGON CHILI CROCK POT
I got this recipe out of the local paper this week. I'm making it today. It looks great. Guessing on the servings and the package size of the chili mix.
Provided by cheesygiraffe
Categories Beans
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except beans in slow cooker.
- Cover and cook on low 5-6 hours.
- Add beans and cook 30 minutes.
Nutrition Facts : Calories 761.2, Fat 30.4, SaturatedFat 11.6, Cholesterol 142.9, Sodium 281.7, Carbohydrate 58.1, Fiber 17.6, Sugar 7.1, Protein 63.4
CHUCKWAGON CHILI
Make and share this Chuckwagon Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 386.2, Fat 23.6, SaturatedFat 9.1, Cholesterol 75.7, Sodium 1131.5, Carbohydrate 19.3, Fiber 4.2, Sugar 7.1, Protein 24.5
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