Easy Crockpot Cowboy Chili Recipe: SO DELICIOUS!
The simplest and easiest Chili recipe I've found. It's so delicious and good that we've won a competition with this simple recipe at a chili cook-off with 30 participants. Best thing it takes roughly 15 minutes to make and that's with browning the meat. 8 total ingredients.
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Chili recipe!
Brown 2 pounds hamburger meat and sauté bell pepper and onions. Season with salt & pepper (I use local yocal smoked salt & pepper:
Put meat in crockpot & season once more with salt and pepper
Add 3/4 package of Williams chili seasoning
Stir
Add 1 can rotel (I use mild, for less spicy use original)
Add 1 can DRAINED pinto beans (or any bean you want)
Add 2 cans tomato sauce (8 oz cans) ( I use basil, garlic, oregano sauce)
Add half can petite diced tomatoes (14.5 oz can)
Add 2 small hand fulls of brown sugar
Fill up 1/4 of rotel can with water and add to the chili a little at a time until you have the consistency you want. May need more or less water.
Deer Chili | All the Tips for Great Tasting Venison Chili
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How to Make the Ultimate Cowboy Chili: Hearty & Flavor-Packed Recipe!
Cowboy chili is a rich and hearty dish made with ground beef, beans, vegetables, tomatoes and beef broth. Warm up with a bowl today!
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Award Winning Chili Recipe
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1 1/2 yellow sweet onion, chopped
1 lb ground beef
3 cups diced tomatoes
1/2 cup chili seasoning
14-16 ounces chili or kidney beans
14-16 ounces black beans
Dash of sugar
Dash of coriander
Dash of cinnamon
1 bottle of beer
Chop onions and cook in olive oil until soft. Add in beef and cook until brown. Stir in rest of ingredients and let simmer until all combined. Add more seasoning as needed.
CHILI SEASONING
Cayenne
Chili powder
Onion powder
Cumin Paprika
Amounts depend on taste. Mix together until combined.
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This One Is For The Win: The Best Chili Recipe You'll Ever Eat! @MrMakeItHappen
This One Is For The Win: The Best Chili Recipe You'll Ever Eat! - This Chili recipe is from our co-authored cookbook called, Best of Both Worlds! Our cookbook has over 90 recipes perfect for this fall season! In this video we're cooking a recipe straight out of our cookbook. This chili that Matt from @MrMakeItHappen and I was the best chili I've ever had! Watch the video to learn how to make it yourself, and then head to the kitchen to try it for yourself! I guarantee you won't be disappointed! Get your copy today at,
Ingredients:
2.25 lbs. of Ground Beef
4 cloves minced Garlic
1 diced Onion
2 large Jalapenos
1/2 Red Bell Pepper
1/2 Green Bell Pepper
3 - 4 slices thick cut Bacon
14 oz. Black Beans
15 oz. Kidney Beans
6-8 oz. Mexican Beer or Chicken Stock
1 tbsp Better Than Bouillon Chicken or Beef Base
2 tbsp Tomato Paste
14 oz. can crushed Tomatoes
8 oz. can Tomato Soup
14 oz. Fire Roasted Diced Tomatoes
3 Dashes Of Liquid Smoke
2 - 3 tbsp Brown Sugar (If Needed)
Smoked Paprika, Ancho Chile Powder, Chipotle Chile Powder,
Salt, Pepper, Garlic, Onion Powder, Cinnamon Sugar (To Taste)
Worcestershire Sauce and Hot Sauce.
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Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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