Chunky Cowboy Chili Recipes

COWBOY CHILI

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.

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.

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

CHUNKY COWBOY CHILI

Steps:

• Heat 1 T oil in a large pot over med-high heat.
• Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
• Remove beef from pan, and keep warm.
• Repeat procedure with remaining half of beef.
• Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
• Return beef and accumulated juices to pan.
• Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

CHUNKY RED CHILI

Steps:

• 1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes. Remove the ground beef with a slotted spoon and set aside in a large bowl or place. Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes. Remove the stew meat with a slotted spoon and add it to the ground beef. Pour off the fat and any accumulated juices from the pot.
• 2. Heat the remaining 1 tablespoon oil. Add the onion and pepper, and cook until slightly softened, about 4 minutes. Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves. Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon. Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours. Remove and discard the bay leaves. Divide the chili among 8 bowls and serve warm, with chips on the side, if you like.

COWBOY CHILI

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.