Cattle Drive Chili Recipes

CATTLE DRIVE CHILI

Cattle Drive Chili image

Provided by Global Cookbook

Number Of Ingredients 9

Ingredients

1 lb grnd beef
1/2 tsp salt
1/2 c. thinly-sliced onions
1/2 c. boiling water
3 Tbsp. chili pwdr combined with
3 Tbsp. water
1 can whole peeled tomatoes minced
1 Tbsp. sugar
1 can red kidney beans

Steps:

Season beef with salt. Brown beef in warm skillet. Add in onions, water, chile paste, tomatoes, sugar. Cover and simmer for 1 hour. Uncover and cook for another 1/2 hour. Add in one can red kidney beans and heat. Water can be added for desired consistency.

Nutrition Facts : ServingSize 1324 g, Calories 1589, Fat 84.33 g, TransFat 0.0 g, SaturatedFat 32.26 g, Cholesterol 313 g, Sodium 3348 g, Carbohydrate 102.1 g, Fiber 35.0 g, Sugar 27.61 g, Protein 108.09 g

SLOW COOKED CATTLE DRIVE CHILI

Slow Cooked Cattle Drive Chili image

Slow cooked cattle drive chili is my family's favorite chili recipe.

Provided by Lynn Walls

Categories Slow Cooking

Time 6h10m

Number Of Ingredients 7

Ingredients

1 pound ground beef ( ground venision is also very good in this chili)
1/2 teaspoon salt
1/2 cup thinly sliced onions
3 tablespoons chili powder combined with 3 tablespoons water - You can use less chili powder if you do not like it spicy
1 can diced tomatoes
1 tablespoon sugar
1 can red kidney beans, rinsed and drained

Steps:

Brown beef in hot skillet.
Place in a crock pot and add salt, onions, chili powder mixture, diced tomatoes, sugar, and kidney beans.
Cook on low for 6-8 hours.
Serve and enjoy!

AUTHENTIC 1840 TEXAS CHILI

Authentic 1840 Texas Chili image

Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!

Provided by John DOH

Categories One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs coarsely chopped fatty beef (NOT lean)
2 ounces animal fat (bacon grease is best, but suet is in theme)
2 garlic cloves, minced
1 large chopped onion
3 -5 tablespoons chili powder

Steps:

Render the fat to liquid.
Add the beef, and brown lightly, then add onions and garlic.
(IMPORTANT Do NOT drain the fat or drippings).
Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
Continue over low heat for at least two hours, stirring every 30 minutes.
Add salt to taste, though it doesn't need much.
If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .

Nutrition Facts : Calories 1692, Fat 176, SaturatedFat 74.1, Cholesterol 240.2, Sodium 159.2, Carbohydrate 7, Fiber 2.8, Sugar 2, Protein 19.9

CATTLE DRIVE CASSEROLE

Cattle Drive Casserole image

This beef and pasta casserole is adapted from a recipe found in Family Circle magazine. It is quick and easy to fix on a busy day. We have it often with french bread and a salad.

Provided by Sandy in Oklahoma

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb wagon wheel macaroni
1 lb beef top round steak, cut into bite size pieces
2 tablespoons corn oil
1 small onion, chopped
1 green pepper, chopped
1 garlic clove, chopped
1 (14 1/2 ounce) can pinto beans, drained
1 (14 ounce) can diced tomatoes
1 tablespoon cilantro
1 beef bouillon cube
1 tablespoon black pepper
1/2 cup cheddar cheese, grated
2 teaspoons salt
1 teaspoon Tabasco sauce

Steps:

Cook pasta according to package directions, drain and set aside.
Brown beef in oil, stirring frequently, for 10 minutes. Remove meat, set aside.
Cook onion and green pepper in skillet, until onion is translucent.
Add garlic and return beef to skillet.
Stir in tomatoes, pinto beans, and bouillon cube, simmer until beef is tender. Add cooked pasta to meat mixture.
Add cilantro, black pepper, salt, and Tabasco. Simmer for 5 minutes. Transfer to serving dish. Sprinkle with cheese.

Nutrition Facts : Calories 598.1, Fat 14, SaturatedFat 5.5, Cholesterol 56.1, Sodium 1127.9, Carbohydrate 81.9, Fiber 10.3, Sugar 5.2, Protein 35.7

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