Cowboy Firecracker Chili Recipes

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.

COWBOY FIRECRACKER CHILI

Steps:

• 1. Pinto Beans cooked the quick cook method - wash and drain, place in a soup pot covered with water and bring to a boil. Boil gently for 3 minutes. Remove from the heat and cover for 1 hour. Return to the burner and add water if needed. Add the salt pork and simmer until tender. When they are done, remove the bacon and discard or have a bite.
• 2. Brown the ground beef with the onions and peppers, drain if necessary.
• 3. Add the mixture to the pinto beans once they are cooked.
• 4. Add all of the tomato products, spices and garlic.
• 5. Simmer for a couple of hours so that the flavors are incorporated together.
• 6. Note: If you want to reduce the heat, replace the rotel tomatoes with regular tomatoes. Do not add the medium hot chili powder. If it does not have enough heat, add more chili powder to taste. If you like it thicker, add a can of tomato paste. Garnish with shreddded cheddar, sour cream and chopped scallions if desired. This is super easy and the flavor can be changed easily. Use my basic recipe and tweak it until it becomes yours. I know you will love it.

SPICY COWBOY CHILI

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.

ALABAMA FIRE CRACKERS

Steps:

• Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

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.