Cowboy Chili Recipe With Steak Recipe For Meatloaf

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STEAK CHILI



Steak Chili image

This steak chili is the best beef chili recipe ever. That's a big statement, but it's true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You'll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.

Provided by Kristen Stevens

Categories     Dinner

Time 2h30m

Number Of Ingredients 13

2 lb stewing beef (cut into bite-sized pieces)
1 teaspoon EACH: salt and pepper
2 tablespoons oil (divided)
1 large onion (minced)
4 cloves garlic (minced)
2 stalks celery (minced)
5.5 ounce can tomato paste
3 tablespoons chili powder (see notes)
1 teaspoon EACH: oregano and cumin
3 cups beef bone broth (see notes)
28 ounce can crushed tomatoes
2 tablespoons honey
14 ounce can kidney beans (drained and rinsed (omit for paleo chili))

Steps:

  • Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
  • Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
  • Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
  • Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
  • Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
  • Just before serving, add the beans and let them warm. Season to taste with salt.

Nutrition Facts : ServingSize 2 cups, Calories 608 kcal, Carbohydrate 36 g, Protein 38 g, Fat 36 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 107 mg, Sodium 1161 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 19 g

RED CHILE-GLAZED MEATLOAF



Red Chile-Glazed Meatloaf image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 17

2 ancho chiles, stems and seeds removed
2 New Mexico chiles, stems and seeds removed
1/2 cup clover honey
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
Nonstick spray
2 tablespoons canola oil
1 poblano chile, seeded and chopped
1 large red onion, finely diced
4 cloves garlic, chopped to a paste
2 teaspoons ground cumin
2 large eggs
Kosher salt and freshly ground black pepper
1 pound ground chuck (80/20)
1 pound ground pork (80/20)
1 1/2 cups finely ground white or yellow corn chips
1/4 cup finely chopped fresh cilantro

Steps:

  • For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
  • Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
  • For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
  • Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
  • Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
  • Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.

SPICY COWBOY CHILI



Spicy Cowboy Chili image

Toasting the peppers for this chili releases their earthy flavors - but do wear gloves when handling dried peppers and seeds. - Rachel Sprinkel, Hilo, Hawaii

Provided by Taste of Home

Categories     Lunch

Time 7h45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 whole garlic bulb
2 to 3 tablespoons olive oil, divided
2 dried ancho chilies
2 dried chipotle chilies
1 bottle (12 ounces) dark beer
3 pounds beef stew meat, cut into 3/4-inch pieces
2 large onions, chopped
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
Optional: Shredded cheddar cheese and sliced jalapeno pepper, seeded

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.

Nutrition Facts : Calories 301 calories, Fat 9g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 588mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

COWBOY STEAK WITH COFFEE AND CHILI RUB



Cowboy Steak with Coffee and Chili Rub image

Provided by Ellie Krieger

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 8

1 1/2 teaspoons ancho chili powder, or other chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick

Steps:

  • Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

Nutrition Facts : Calories 207 calorie, Fat 10 grams, SaturatedFat 3.8 grams, Sodium 231 milligrams, Carbohydrate 1 grams, Fiber 1 grams, Protein 25 grams

COWBOY STEAK CHILI IN A CROCK POT



Cowboy Steak Chili in a Crock Pot image

While searching for an authentic Texas Style Chili, I discovered this recipe from http://recipes.suite101.com/article.cfm/cowboy_steak_chili. There are so many chili recipes with many variations for all types of taste buds, but this one really knocked my socks off. While the chili recipe above will stand up even if all you add is chili powder, this mix will give it more complex depth of flavor. The idea comes from Cowboy Steak, where the essential "Cowboy" element is ground coffee. Was this the result of a creative campfire cook. Or some happy chuck wagon mistake? You can also use this seasoning to make Cowboy Steak. If you do, it is traditional to add onion powder and garlic powder to the mix. You may want to mix up enough to use later as a dry rub for ribs or chops or even chicken. If you do, bloom the mixture just before using. The only change I made was to cook the chili for 8 hours on low in the crock pot before serving. I truly believe that one of the secrets to good chili is a looooooonnnnngggg cooking time. YEEHAA

Provided by VLizzle

Categories     Steak

Time 8h30m

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 22

1 lb sirloin steak, cubed bite-size
4 slices bacon (or 3 Tbsp vegetable oil)
1 lb chorizo sausage (or ground pork)
2 medium onions, chopped
1 bell pepper, seeded and chopped
2 celery ribs, chopped
4 garlic cloves, smashed
1 (4 ounce) can diced green chilies
2 (16 ounce) cans kidney beans, drained and rinsed
1 (16 ounce) can corn (optional)
1 (16 ounce) bottle dark beer or 1 (16 ounce) bottle ale
1 (28 ounce) can chopped tomatoes
3 tablespoons chili powder
1 tablespoon coffee beans, dark freshly finely ground
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne (or to taste)

Steps:

  • Turn the crock pot on to low.
  • Prepare the Cowboy Steak Seasoning following the separate recipe posting.
  • Roll cubed steak around in the seasoning mix until they are thoroughly coated.
  • In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
  • Remove and drain on paper towels or clean newspaper, reserving the drippings.
  • Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
  • Transfer browned steak to the crock pot.
  • Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
  • Transfer the chorizo or pork to the crock pot.
  • Add all the "aromatics" to the fry pan and sweat them down, stirring frequently, about 5 minutes.
  • Transfer them to the crock pot.
  • Stir in all the "other good stuff" and the reserved bacon to the crock pot.
  • If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!

Nutrition Facts : Calories 456.6, Fat 26, SaturatedFat 9.6, Cholesterol 76.2, Sodium 1185.2, Carbohydrate 25.9, Fiber 7.9, Sugar 7.1, Protein 27.3

LEFTOVER MEATLOAF CHILI



Leftover Meatloaf Chili image

Got leftover meatloaf and you're tired of sandwiches (like if anyone could be;) and you want something different? Try this very good recipe. Be careful though, the way that this is written it's very spicy. (Well at least to me anyway :)). I let this simmer for about 30 minutes for a better flavor. This recipe will serve two very hungry people or 3 not so hungry people. Submitted to "ZAAR" on October 12,2007

Provided by Chef shapeweaver

Categories     Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

1 1/2-2 cups leftover meatloaf (I used Crushed Saltine Meatloaf)
1/4 cup chili powder (I used Chili Seasoning Mix)
1 (15 ounce) can undrained pinto beans
1 (14 1/2 ounce) can undrained diced tomatoes
1 cup sharp cheddar cheese, divided (optional)

Steps:

  • In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
  • Heat and stir until seasonings are well blended.
  • Add meatloaf and stir until meat is heated, about 15 minutes.
  • Divide into two serving bowls, and if desired top with equal amount of cheese.

COWBOY CHILI



Cowboy Chili image

Sweet and chunky describe this hearty chili that kids will love. For the adults, add a dash or two of hot sauce and warm up your winter, and your taste buds.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups refrigerated fully cooked barbecued shredded pork
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup canned black beans, rinsed and drained
3/4 cup beef broth
3/4 cup chopped green pepper
1/2 teaspoon minced garlic

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until pepper is crisp-tender.

Nutrition Facts : Calories 217 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1005mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 5g fiber), Protein 15g protein.

COWBOY-STYLE MEATLOAF



Cowboy-Style Meatloaf image

This recipe is packed full of flavor. Great sauce leftover to make a wonderful gravy for over mashed potatoes.

Provided by Audrey M

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

2 -2 1/2 lbs ground beef
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/2 cup barbecue sauce, divided
2 cups mashed cooked peeled baking potatoes (about 1-pound uncooked potatoes)
1 cup regular oatmeal
1/4 cup minced fresh cilantro
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) can kidney beans, drained and mashed
cooking spray
3 ounces shredded reduced-fat sharp cheddar cheese

Steps:

  • Preheat oven to 375*.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion and next 6 ingredients (onion through jalapeno); saute 3 minutes.
  • Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans).
  • Spoon the potato mixture into a 9x5" loaf pan coated with cooking spray.
  • Bake at 375º for 30 minutes.
  • Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese.
  • Bake an additional 10 minutes or until done.

Nutrition Facts : Calories 571.8, Fat 27.3, SaturatedFat 10, Cholesterol 105.8, Sodium 925.6, Carbohydrate 41.2, Fiber 7, Sugar 7.5, Protein 40

TURKEY COWBOY CHILI



Turkey Cowboy Chili image

My sister in law gave me this recipe and I tweaked it a little to my tastes. It is a quick and easy chili that can be ready in one hour - start to finish. You can use ground beef if you'd like. I just dislike the flavor of it, so use extra lean ground turkey instead. I will also note that this is a completely dairy free recipe if that is an issue for you :) Enjoy and let me know if you like it ! *****I like to load up all my recipes with veggies. This is NOT necessary if you're not a veggie fan!

Provided by Sudi in AK

Categories     Poultry

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 17

1 lb extra lean ground turkey
1 large white onions or 1 large sweet onion, chopped
8 slices bacon, cut into bite size segments
1 (8 ounce) can corn
2 (8 ounce) cans diced tomatoes, I use basil and oregano canned (or fresh if you like)
4 -5 potatoes, scrubbed and cut into bite sized chunks
2 (8 ounce) cans kidney beans
3 stalks celery, finely chopped (optional)
3 zucchini, sliced (optional)
1 green bell pepper (I dislike bell peppers and have never tried it this way) (optional)
garlic
oregano
basil
salt
pepper
chili powder
onion powder

Steps:

  • Fry the bacon pieces in the large pot you will be using for the chili. Once it is to your liking, add onion and turkey (and garlic if using fresh) and cook until turkey is browned. Season turkey to taste while it is cooking.
  • Now add everything else, including the rest of your seasonings. Simmer, covered, on medium heat for about 45 minutes (or until potatoes are soft), stirring about every ten.
  • Done! Quick, easy, and you get your meats and veggies all in one tasty meal! This recipe goes great with the frozen "crusty french" rolls that pillsbury doughboy sells.

COWBOY CHILI



Cowboy Chili image

Make and share this Cowboy Chili recipe from Food.com.

Provided by Tisy Adams

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb extra lean ground beef
2 cloves garlic, minced
1 medium yellow onion, chopped
1 (15 ounce) can chopped stewed tomatoes
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper (optional)
1 (15 ounce) can pinto beans, drained
1/2 teaspoon salt

Steps:

  • In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
  • Drain well.
  • Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
  • Reduce heat to low.
  • Cover and simmer, stirring occasionally, for 1 hour.
  • Add pinto beans and salt.
  • Cook stirring, for 15 minutes longer.
  • note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
  • Refrigerate chili until ready to use, then reheat over low heat.

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