Southwest 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.

SOUTHWESTERN CHILI

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.

SOUTHWEST COWBOY CHILI

Steps:

• Preheat the oven to 275°F. In a large bowl, toss the beef with the salt and set aside. Cook the bacon in a large Dutch oven over medium heat. Stir occasionally to ensure even browning. Once it's crisp, transfer the crunchy bacon to a platter with a slotted spoon. Increase the heat to medium-high. In batches, add the beef in a single layer to the bacon drippings in the Dutch oven, and brown the meat on two sides, about 2 minutes per side. Transfer the beef to a plate. Lower the heat to medium, and add the yellow onion and tomato paste. Sauté until the onion is tender and translucent, about 5 minutes. In the meantime, combine the chile powder, cumin, oregano, paprika, and 1/2 cup of the stock in a small bowl. Mix until smooth, and then stir in the chocolate shavings. When the onion is soft, stir in the garlic and chili-chocolate mixture, and cook for 1 minute or until fragrant. Add the seared beef, cooked bacon, the remaining 5 1/2 cups broth, and the lime juice. Stir well. Increase the heat to high and bring the contents of the Dutch oven up to a boil. Cover, but leave the lid slightly ajar. Place the pot in the oven, and cook for 3 hours or until the meat is fork-tender. Season with salt and pepper, and place the chili in the refrigerator overnight or up to 5 days to enable the flavors to meld. Reheat on the stove, and if desired, top with chopped white onion, cilantro, radishes, and limes.

SOUTHWESTERN COWBOY BEANS

Steps:

• Sort, wash and soak beans over night.
• In a large pot, add all ingredients in no particular order. Breaking up the meat into smaller pieces.
• Add water and cook at a medium temperature.
• Cover, allow to cook 2 - 4 hours depending on the amount cooked, until beans can be pressed between your fingers.
• Serve hot with cornbread or tortillas for the best tummy filler there is!

SLOW COOKER CACTUS CHILI

Steps:

• Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
• Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
• Cook on Low until flavors combine, about 4 hours.

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.