Willcox West Fest Chuck Wagon Cook-Off
Willcox hosted their annual West Fest Chuck Wagon Cook-off where contestants put together a Chuck Wagon with historical accuracy and cook rustic food for atendees in this competition and event. The three day event hosted local vendors, rodeo events and the Chuck wagons and cook-off competition.
EASY Slow Cooker Beef and Beans
In this easy cooking video, I make some beef and bean soup in my crock pot, or slow cooker. The ingredients I used in my easy crockpot recipe are a beef chuck roast, a 20 oz bag of bean soup mix, 4 carrots, and 7 1/2 cups of water. I seasoned my beef and beans with onion powder, kosher salt, and Johnny's Seasoned Pepper to taste. The cooking time is 6 hours on high or 8-10 hours on low.
Buy products used in my easy cooking videos here.
Chuckwagons, Cast Iron and Cowboy Cooking
More video from the Lincoln County Cowboy Symposium in Ruidoso, New Mexico. I love cast iron cooking over an open flame and hot coals. Always looking for new ideas and this is a great place to do so.
#campfire #dutchoven #Ruidoso
Cowboy Chuckwagon Chilli
Chilli Con Jamie - Chuckwagon chilli - campfire chilli
Serves 10 – 12
2kg beef brisket, trimmed and sliced into 2.5 thick pieces across the grain
500ml hot coffee
3 large dried chillies ( ancho, chipotle or poblano )
Olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3 – 4 fresh chillies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
Sea salt and freshly ground black pepper
4 x 400g tins chopped tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400g tins of beans (kidney, butter or pinto) drained
Optional soured cream to serve.
Trim and slice brisket, discard any fat or silver skin, cut meat against the grain into 2.5 cm pieces
Make coffee and while it’s hot soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, until the onions soften. Deseed and chop your fresh chillies. Slice the rehydrated chillies an d add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli infused coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with the lid and simmer for around 3 hours, stirring occasionally.
After a few hours use two forks or a potato masher to break up the meat and pull it apart. Once you’ve done this add the sliced pepper and the tinned, drained beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well – if you require a bit more heat (like I would) this is the time to deseed and chop the rest of your fresh chillies and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight away from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.
And here is what I took down while watching the programme. Remember that there are no weights and measures on the tv version. You can mix and match or do one or the other. Hope it works for you, let us know how you get on.
Olive oil on a screaming hot dutch oven, followed by sliced onions, garlic, 2 cinnamon sticks, paprika and fresh chillies ( I think he added dried chillies too but that was from watching he didn't say. ) Fry and stir for a little while, next add a little sugar and two huge tins of whole tomatoes and large mug of coffee and some water. Bring back to simmer then add the brisket in largish (is that a word) pieces. Put on the lid cover with hot coals and cook for two and half hours approx. Stir and add sliced mixed colour peppers, two big tins of drained kidney beans and bring back to simmer for about half an hour.
It looked superb.
I've made it twice myself now but in the oven , its truly excellent !