Southwest Cowpoke Chili Recipes

COWPOKE CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, tomato sauce and paste until blended. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add lima beans; cook 5-10 minutes longer or until beans are tender. Garnish with tomatoes, oregano and peppers if desired.

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 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 COWPOKE CHILI

Steps:

• Saute jalapenos, beef, onion, garlic until meat loses its red color.
• Add remaining ingredients and water.
• Bring to boiling reduce heat, and simmer, covered utill you`ve finished a case of beer.
• Prepare Roadrunners, let chili cool and feed to the roadrunners.
• Lean back, take it easy and enjoy the rest of the beer!

CHUNKY SOUTHWEST CHILI

Steps:

• In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

SLOW-COOKER SOUTHWEST CHILI

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.