Western Style Chili Food

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WILD WEST CHILI



Wild West Chili image

My sister-in-law, who has cooked for many years at the family ranch, shared this hearty recipe with me. I make it often during the winter-it sure can warm you up after being outside doing chores!

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12

2 bacon strips, diced
1 pound ground beef or venison
2 teaspoons chili powder
1-1/2 teaspoons salt
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
3 to 5 drops hot pepper sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup each finely chopped celery, onion and carrots
1/2 cup finely chopped green pepper
1 can (16 ounces) chili beans, undrained

Steps:

  • In a large saucepan over medium heat, brown bacon and the beef or venison; drain. Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in beans; cook 30 minutes longer.

Nutrition Facts :

COWBOY CHILI



Cowboy Chili image

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

3/4 lb extra lean ground beef
2 cloves garlic, minced
1 medium yellow onion, chopped
1 (15 ounce) can chopped stewed tomatoes
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper (optional)
1 (15 ounce) can pinto beans, drained
1/2 teaspoon salt

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.

SOUTHWESTERN CHILI



Southwestern Chili image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

2 large onions, chopped
2 green bell peppers, cored, seeded and chopped
2 tablespoons minced (3 large cloves) garlic
3 tablespoons vegetable oil
1/4 cup chili powder, or to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons tomato paste (recommend getting tube)
3 pounds boneless beef chuck, ground coarse
1 (28-ounce) can whole tomatoes, including liquid
1 to 1 1/2 cups beef broth
4 tablespoons cider vinegar
1-ounce unsweetened chocolate, chopped
1 (19-ounce) can kidney beans, rinsed and drained
Rice, as an accompaniment
Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.

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.

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