Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
Get our Green Chile Chipotle Relish here:
8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
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Southern Style Hot Dog Chili Sauce | Ray Mack's Kitchen and Grill
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Southern Style Hot Dog Chili Sauce Recipe
Ingredients:
1 Lb. ground beef (85-15)
2 cups water
1/8 cup ketchup
1 tablespoon hot sauce
1/2 chopped onion
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1/2 tablespoon paprika
2 tablespoon chili powder
2 tablespoon tomato paste
1 tablespoon sugar
Directions:
1. using a deep pot, cover ground beef with water and break it up into fine pieces. Next, add all of the ingredients except for the tomato paste. bring the pot to a boil using med high to high heat.
2. Cook on high heat and bring the pot to a simmer, cook until the water reduce.
3. add tomato paste when the water is reduced in size, cook until the chili sauce is thick.
4. serve on hot dogs, hamburgers, even fries.
5. If you have any chili leftover, store in the freezer for later use.
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Slow Cooker Easy Chili
pamperedchef.biz/pmprdcole
THIS EASY TO MAKE CHILI IS PERFECT FOR GAME DAYS OR COZY EVENINGS AT HOME.
RECIPE:
INGREDIENTS
½ tbsp (7 mL) canola oil
1 medium onion
1½ lbs (700 g) 90% lean ground beef
3 garlic cloves, pressed
3 tbsp (45 mL) chili powder
1½ tbsp (22 mL) unsweetened cocoa powder
2½ tsp (12 mL) cumin
¾ tsp (4 mL) salt
2½ tbsp (37 mL) tomato paste
2 cups (500 mL) low-sodium beef broth
1 can (16 oz or 398 mL) each fire-roasted diced tomatoes, undrained
1 can (16 oz or 398 mL) each mild chili beans in sauce, undrained
Optional: sliced green onions, sour cream, shredded cheddar cheese, jalapeño slices
DIRECTIONS
Heat the oil in the Rockrok® Dutch Oven over medium heat for 3–5 minutes, or until simmering.
Finely dice the onion. Add the onion to the Dutch oven. Cook and stir, uncovered, for 2–3 minutes, or until the onion is slightly softened.
Add the ground beef and pressed garlic. Cook over medium heat for 8–10 minutes, breaking the beef into crumbles as it cooks. When the beef is no longer pink, drain (if necessary).
Stir in the remaining chili ingredients. Cover and place the Dutch oven in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours or HIGH for 4 hours.
Serve topped with green onion, sour cream, cheddar cheese, or jalapeño slices, if desired.
Yield:
6 servings
Nutrients per serving:
U.S. Nutrients per serving (about 1 cup/250 mL): Calories 370, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 1250 mg, Carbohydrate 32 g, Fiber 11 g, Sugars 6 g, Protein 32 g
Cook's Tips:
This recipe can also be made in the Rockcrok® Everyday Pan. Continue to use the same amount of oil when cooking the onion, but halve the remaining ingredients. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. If the chili gets too thick, simply stir in ½–1 cup (125–250 mL) of additional beef broth at the end of cooking.