Cowboy Poetry Chili Recipes

COWBOY CHILI

Steps:

• Mix chili powder, paprika, cumin, garlic powder, salt, and flour together in a small bowl. Brown meat over medium-high heat in a 6-quart pot or 14-inch Dutch oven. Add spice mixture and stir well. Add water gradually and stir well. Reduce heat to low and simmer for about 45 minutes.

COWBOY CHILI RECIPE

Steps:

• Soak dried beans overnight in water. Use enough water to cover the beans by an inch or two. The next morning, drain the beans. Using a crock pot or Dutch oven, add the beef broth, the lard or bacon grease to the beans and simmer covered until tender. Depending on the age of the beans, this could take a 2-3 hours in a Dutch oven, or 5 hours in a crockpot on low.
• Once the beans are tender, start making the chili. Brown the meat in a large skillet. When meat is about half browned, add the onion and cook, stirring often until onion is starting to become soft. Add the garlic and cook until fragrant. About 1 minute.
• Add the cumin and chile powder to the ground beef and stir till everything is coated. If it's not spicy enough add more red chile powder. The original recipe calls for 4 tablespoons. I used 2 tablespoons. It all depends on the heat of the chile powder and your heat tolerance level. Cook, stirring for about 2 minutes. When all of this is a nice deep red color, then add the tomato paste and water.
• Simmer gently for 15 minutes. You'll have a mixture that reminds you of Sloppy Joes. Add this mixture to the cooked beans (don't drain beef broth from the beans). Add two cups water and simmer for 15 minutes in a Dutch oven.. If you're using your crockpot, add the beef mixture and two cups water to the cooked beans and cook on low for 2 hours.
• Serve with garnish and cornbread. Garnishes can include chopped avocado, sliced jalapeno peppers, sour cream, grated cheddar cheese and cilantro.

COWBOY POETRY CHILI

Steps:

• Heat oil in a Dutch oven; add in garlic; cook until soft.
• Add in lamb; cook until browned; drain off excess fat.
• In a food processor or blender, puree the tomatillos; add to the pot along with cumin, jalapeno powder, chili powder, cilantro, sugar, salt, lemon juice, parsley, and 2 cups water.
• Bring to a boil; cook at a slow boil for 30 minutes, partially covered.
• Add in beans; cook 10 minutes; add masa harina mixture; cook 7 minutes; remove from heat.
• This chili is on the soupy side even when bound with the masa harina.
• It is best served in soup bowls and topped with crusty cubes of garlic bread that can be used to sop up the good juices.

COWBOY CHILI

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.

SPICY COWBOY CHILI

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.

SPICY COWBOY CHILI

Steps:

• Fry bacon until crispy.
• Add onions, garlic and meat to the pot - brown beef.
• Add tomatoes, beer, coffee, paste and broth to pot.
• Add spices, chilies, and beans to the pot.
• Lower heat to a simmer.
• Simmer for 1 hour.
• Tastes best refrigerated overnight.
• Serve piping hot, topped with shredded cheese and Fritos or a dollop of sour cream.

INSTANT-POT COWBOY CHILI

Steps:

• Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.