Spicy Bacon Cowboy Chili Recipe Recipe 455

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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.

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 CHILI AND BAKED BEAN POT



Cowboy Chili and Baked Bean Pot image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
6 slices smoky bacon, chopped, optional
1 1/2 pounds coarse-ground sirloin
2 Idaho or russet potatoes, peeled and chopped
1 large onion, chopped
2 Fresno chile peppers, sliced
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons chile powder
1 large fresh bay leaf
Kosher salt and freshly ground black pepper
1 (12-ounce) bottle beer
4 cups beef stock
1/4 cup thick Worcestershire sauce
1 (16-ounce) can baked beans
1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
Scallions, thinly sliced on an angle for topping

Steps:

  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
  • Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
  • Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

COWBOY CHILI



Cowboy Chili image

Really make your chili sing with these delicious toppings!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 2

Number Of Ingredients 5

1 pouch (20 oz) Progresso™ Smokehouse pork & beef chili with beans
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup barbecue sauce
1/2 cup corn chips
1/2 cup crumbled cooked bacon

Steps:

  • Heat chili as directed on pouch; divide between 2 bowls.
  • Sprinkle each bowl with half of the remaining ingredients.

Nutrition Facts : Calories 690, Carbohydrate 50 g, Cholesterol 80 mg, Fat 6, Fiber 4 g, Protein 29 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 11 g, TransFat 0 g

SPICY COWBOY CHILI



Spicy Cowboy Chili image

Hearty, spicy & savory...a dish sure to please your cowboys! I recently won first place at a chili cook off with this recipe. Top with shredded cheddar and some Fritos. Costs about $2 a serving.

Provided by Suzie Boozie

Categories     Meat

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 16

4 slices smoked bacon, cut into bite size pieces
1 1/2 lbs ground sirloin
29 ounces pinto beans
15 ounces tomato sauce
6 ounces tomato paste
10 ounces beef broth
6 ounces dark beer
2 cups strong coffee
1 white onion, chopped
4 serrano chilies, chopped
3 1/2 tablespoons chili powder
1 teaspoon hot sauce
1 teaspoon cayenne pepper
1 teaspoon oregano
1 tablespoon cumin
3 tablespoons garlic, minced

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.

Nutrition Facts : Calories 428, Fat 16.5, SaturatedFat 5.9, Cholesterol 61.7, Sodium 916.4, Carbohydrate 40.4, Fiber 12.6, Sugar 6.3, Protein 30.6

SPICY BACON COWBOY CHILI RECIPE RECIPE - (4.5/5)



Spicy Bacon Cowboy Chili Recipe Recipe - (4.5/5) image

Provided by tulawdog

Number Of Ingredients 14

2 lbs Ground Beef, combination of top round and brisket is our favorite
6 strips (300g) Bacon, diced
1 lrg Sweet Onion, diced
4 cloves Garlic, crushed
1 -2 Habaneros, finely diced
1 c (237ml) BBQ Sauce
2 t (10g) Cayenne Pepper
2 t (10g) Chili Powder
2 t (10g) ground Cumin
2 T (30g) Paprika
2 T (30g) Brown Sugar
1 t (5g) fresh cracked Black Pepper
1/4 c (30g) Masa (corn flour), addition inspired by Pioneer Woman's Chili Recipe
1 12 oz Beer

Steps:

  • 1. Heat a large sauce pan (preferably cast iron) over med-high heat. Add ground beef and bacon and cook until it is nearly cooked through and browned, stirring occasionally. Next add onion, garlic and habaneros and cook for another 2-3 minutes or until onions start to soften. 2. Add BBQ sauce, spices, brown sugar, fresh cracked pepper, masa and beer. Stir to combine, bring to a simmer, then lower heat to keep at a gentle simmer. Cook for 30 min - 1 hour, (flavors will develop more with the longer cooking time but isn't a requirement) adding more beer or water if necessary to maintain a good "moistness" to the chili. 3. Serve the chili warm. Serving suggestions - Toppings- cheese, sour cream, diced green onions. As a base or alongside - tortilla chips, crusty bread, in a quesadilla, on fries, over a sausage dog or burger, as a pizza sauce, with pasta... The variations are endless!

SLOW-COOKER COWBOY CHILI



Slow-Cooker Cowboy Chili image

When I make this recipe, I like it to be so hot it's barely edible, so I put in about a dozen serano peppers. If you want it milder you can just add one or two jalapenos or omit them entirely. I also put canned jalapenos in mine which I don't think are very spicy but they do add a nice peppery flavor. I like to serve this chili in sour dough bread bowls. Note: When I do anything in the slow-cooker, I always wait and add the onions a couple of hours before the end. When you leave onions in a slow-cooker too long they get an upleasant taste which taints the whole dish. This is just a preference of mine; if they don't bother you you can put them in with the rest of the ingredients.

Provided by GiddyUpGo

Categories     Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs lean hamburger
1 tablespoon olive oil
12 serrano peppers (or to taste)
1 (28 ounce) can crushed tomatoes
3 large garlic cloves, minced
1/4 cup chili powder (adjust according to your tolerance for heat)
1 (6 ounce) can tomato paste
1 cup chicken stock
2 (4 ounce) cans diced green chilies (adjust according to taste)
1 tablespoon cumin
2 teaspoons cayenne pepper
1 (28 ounce) can pinto beans
1 tablespoon apple cider vinegar
2 finely chopped onions

Steps:

  • In a large skillet, brown the beef and drain.
  • Place the beef in the crockpot and add all the ingredients except the onions.
  • Cover and cook on low for 6 hours.
  • Add the onions and cook on low for an additional 2 hours.

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