Chuck Wagon Cornbread Recipes

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS

Chuck Wagon Stew With Cornmeal Dumplings image

Make and share this Chuck Wagon Stew With Cornmeal Dumplings recipe from Food.com.

Provided by Olha7397

Categories Stew

Time 2h55m

Yield 6 cups

Number Of Ingredients 22

Ingredients

1 1/2 lbs beef stew meat
1/4 cup all-purpose flour
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
4 slices bacon
1 small onion, chopped
1 medium green pepper, chopped
1 stalk celery, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, chopped
1 cup water
1 teaspoon oregano leaves, crushed
1/2 teaspoon sugar
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup all-purpose flour
1/4 cup milk
1 egg, beaten
1 tablespoon butter or 1 tablespoon margarine, melted
bacon, crumbles

Steps:

FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
Great American Cookbook.

TEXAS CHUCKWAGON CHILI

Texas Chuckwagon Chili image

This came from what most likely is the strangest cookbook purchase I've ever made--attached to a carton of Marlborough cigarettes, sometime in the 1970's, I think it was. CHUCKWAGON COOKING FROM MARLBORO COUNTRY. I bought the carton of cigarettes (I'm a NON-SMOKER) just to get the recipes! When I prepare this chili for my family, we serve it with crackers, Fritos, green and black olives, slices of apples and cheese.

Provided by Wilmom

Categories Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs ground chuck
6 tablespoons chili powder
1 tablespoon ground oregano
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon garlic powder
6 cups water
1/2 cup white cornmeal (optional)

Steps:

Brown meat in a large skillet or Dutch oven.
Add seasonings and water.
Heat to boiling.
Reduce heat, cover and simmer 1 1/2 hours.
Skim off fat.
Stir in cornmeal, uncover, and simmer for 30 minutes.
Stir occasionally.
Serve with pinto beans and cornbread(you may even add 2 15 oz. cans drained and rinsed pinto or kidney beans, if you wish. It adds 4 servings to the quantity given below.).
This tastes even better the next day! Leftovers can be used to make chili dogs; or place on a plate a layer of Tostitos, a layer of chili, then layer the following for a delicious, quick dinner salad: lettuce, shredded cheddar cheese, chopped green onions, chopped tomatoes. Serve with dollop of sour cream and picante sauce on the side.

CHUCK WAGON TORTILLA STACK

Chuck Wagon Tortilla Stack image

Piling on loads of hearty flavor at mealtime is easy when I roll out this skillet specialty. I layer the meat mixture with tortillas in a deep skillet and let it simmer a little longer. It's easy to cut and spoon out of the pan. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (16 ounces) baked beans
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1/4 cup barbecue sauce
4-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
4 flour tortillas (10 inches)
1-1/3 cups shredded pepper jack cheese
Shredded lettuce, chopped red onion, sour cream and chopped tomatoes, optional

Steps:

In a large skillet, cook beef until meat is no longer pink; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced. , Coat a large deep skillet with cooking spray. Place one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.

Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1383mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 9g fiber), Protein 30g protein.

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