BEST EVER CHUCK WAGON CHILI
A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
Provided by Brandy Arnett
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
- Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
- Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 38.2 g, Cholesterol 97.8 mg, Fat 31.8 g, Fiber 13.4 g, Protein 30.2 g, SaturatedFat 12.7 g, Sodium 1955.3 mg, Sugar 8.7 g
AWARD-WINNING CHUCK WAGON CHILI
For an extra-spicy kick, double the chili powder in this award-winning chili recipe, but make sure you've got a cool drink close by! -Eugene Jarzab Jr., Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 637 calories, Fat 38g fat (11g saturated fat), Cholesterol 179mg cholesterol, Sodium 1285mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 4g fiber), Protein 57g protein.
SLOW COOKER CHUCK WAGON CHILI
A great chili recipe made with beer and a touch of brown sugar!
Provided by Sarah Olson
Categories Soup
Time 8h20m
Number Of Ingredients 16
Steps:
- Add everything to the slow cooker, except the beef bouillon cube and the water.
- Add the beef bouillon cube and water to a microwavable glass cup. Microwave for 40 seconds, or until the water is hot enough to melt the cube. Stir the cube in the water until dissolved. Add this to the other ingredients in the slow cooker, stir.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
Nutrition Facts : Calories 421 kcal, Carbohydrate 42 g, Protein 35 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 1139 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving
CHUCK WAGON CHILI
While planning my Christmas menu a few years ago, I came across this recipe. I decided to try it and was showered with compliments. This chunky chili has been a much-requested dish ever since.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly.
Nutrition Facts : Calories 339 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1142mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 24g protein.
EMERIL'S CHUCK WAGON CHILI FOR THE SLOW COOKER
Recipe by Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, William Morrow, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 12 cups
Number Of Ingredients 25
Steps:
- Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
- Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
- Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
- Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
CHUCKWAGON CHILI
We love how great this meaty chili tastes served over fritos! You can use ground beef if you prefer, but it's great with the tender beef chunks. The picture shows it with pinto beans, which are really good in place of chili beans.
Provided by Angie Robinson
Categories Other Main Dishes
Time 2h5m
Number Of Ingredients 15
Steps:
- 1. Place beef in dutch overn & brown on all sides about 5 min. Add the onion and celery & sautee in the pan juices with meat til softened, add garlic and stir.
- 2. Place the browned meat, veggies and beef stock or beer in a crockpot & cook on high for about 2-3 hours, *OR keep in dutch oven and cook on medium for about 30 minutes. Add tomatoes, beans and seasonings into pan or crockpot, stir well.
- 3. Continue to cook on high for 2 more hours, or low heat for 4-6 hours in the crockpot. *If using dutch oven cook on medium low for about 1 hour, or until it's cooked to your desired tenderness.
- 4. Season to taste with salt and pepper, and feel free to add more or less chili powder and cumin or hot sauce if desired.
- 5. To serve: Place some fritos in a bowl and top with chili and cheese; or put the fritos on top instead. You can add a dollop of sour cream and chopped green onions, olives or whatever you like.
CHUCKWAGON CHOW
Here's an easy, yet hearty and flavorful, recipe influenced by the critically important job of cattle drive cook from the mid 1850s.
Provided by Brendan Zugibe
Categories Other Soups
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Combine the paprika, salt, pepper and flour into a Ziploc bag. Add the beef and shake until the spice/flour mixture covers the beef pieces.
- 2. Bring 2 Tbsp olive oil to medium heat in a large skillet. Brown the beef on all sides, stirring occasionally. Add the pepper and onion and cook until the onion is softened, about 5-6 minutes. Add the garlic and stir constantly for 2 minutes. Add the broth, chili powder, cilantro, mustard, salt and pepper, and stir well to combine.
- 3. Bring the stew to a boil, cover, and reduce heat to a medium simmer. Cook for 35-40 minutes, and then add corn and kidney beans. Cover and cook for an additional 15 minutes.
TEXAS CHUCK WAGON CHILI
Provided by mercy421
Time 3h
Yield 6
Number Of Ingredients 8
Steps:
- Using some of the fat, render fat for browning rest of meat. Brown meat in a cast-iron Dutch oven. Add chili powder, oregano, garlic, cumin and cayenne. Stir to coat meat. Add water and stir. Bring liquid to boil and simmer, covered, for 1 to 1 1/2 hours. Make a thick paste of Masa Harina or cornmeal and add to chili. Stir to prevent lumping. Remove lid and simmer 30 to 45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.
TEXAS CHUCKWAGON CHILI
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
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.
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- In a large mixing bowl, toss the cubed stewing beef with chili powder and salt until evenly coated.
- Heat 1 tbsp oil in a large, heavy-bottomed dutch oven set over medium-high heat. Working in batches, sear the beef until well browned on all sides. Using a slotted spoon, transfer to a bowl and set aside.
- Add the remaining 1 tbsp oil to the pan. Add the onion and garlic, and saute until the onions are soft and translucent, about 5 minutes. Add the spices, and continue cooking until fragrant, about 1 minute.
- Stir in the beef/stock, tomato paste, diced tomatoes, bay leaves, oregano and molasses, along with the browned beef cubes. Bring to a simmer, then reduce the heat to low and simmer, covered, for 2 hours.
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