Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
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8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Homemade CHILI Recipe | Simply Mama Cooks
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3 bls (1.361 kg) ground beef (I used 85 / 15 fat to meat ratio)
1 medium to large onion finely chopped
5 cloves garlic minced
6 Tbsp (40 g) chili powder (I used McCormick Brand)
3 tsp (7 g) smoked paprika
3 tsp (8 g) garlic powder
3 tsp (8 g) onion powder
3 tsp (7 g) ground cumin
3 Tbsp (49.5 g) tomato paste
7 cups (1.65 L) low sodium beef broth
1 chipotle pepper in Adobo sauce
2 Tbsp Adobo sauce from can of chipotle peppers
2 - 15 oz cans pinto beans (drained and rinsed)
salt and pepper to taste
*For corn starch slurry*
4 Tbsp (35 g) corn starch
4 Tbsp (60 ml) cold water
INSTRUCTIONS
- In a preheated on a medium high heat 6 .5 qt pot add 3 tbsp oil and ground beef
- Add salt and pepper to taste, cook ground beef for 5 to 8 minutes
-Now add garlic and onion, combine and continue to cook for 3 to 5 minutes
- Next add and combine all dry seasonings and spices to cooked ground beef
- Now add tomato paste, combine and cook for a minute or two
- Next add beef broth, stir and mix well
- Add chopped chipotle pepper, adobo sauce and bring to a boil
- Cover pot with a lid, lower the heat and gently simmer for 1 hour stirring through out
- After and hour add cornstarch slurry to thicken chili
- Add drained and rinsed pinto beans combine and simmer for and additional 15 minutes then serve
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Easy Homemade Chili Recipe
How To Make Chili and Beans
15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
The Best Homemade Chili Recipe???? | Easy Delicious Comfort Food
Hope ya'll enjoy! The ingredients list is kinda long, but once you get all of your ingredients together everything else is a piece of cake! From time to time I like to experiment with different flavors to see what I can come up with. This is one of my many ways to make chili. It's so GOOD! Feel free to take out any ingredient that you don't like, this recipe is very forgiving.This chili taste BEST when served immediately after cooking.
*THIS IS A SLOW COOKER RECIPE*
Chili Recipe
Here's what I used in the video:
Power Quick Pot ( I'm using a 10 Qt)
1 Green bell pepper
3 Celery stalks
1 Yellow onion
5 Garlic cloves
2 lbs. of Ground beef (I used 80/20 lean)
2 Tsp Oregano
2 Tsp Brown sugar
2 Tsp Coriander
4 Tbsp Chili powder
3 Tbsp Ground Cumin
2 Tsp Dried Thyme
1 Tsp Smoked paprika
1/2 Tsp Dried Basil leaves
1/2 Tsp Black pepper
1/4 tsp Cayenne Pepper (to taste, gradually add more as needed)
Salt to taste ( I used 1 1/2 tsp)
1 Bay Leaf
4 Tbsp Green onions
2 16 oz Cans Kidney beans (rinsed and drained)
1/2 cup canned Black beans
1- 28 oz Can Hunts Diced tomatoes (with juices)
1- 29 oz Can Hunts Tomato sauce
1- 14.5 oz Can Swanson Chicken broth (low sodium)
2 Tsp Worcestershire sauce
*TIP - Taste as you go!!
Jasmine Rice
3 Cups water
2 Cups rice
For Ground Turkey Chili click here
This video and description contains affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
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How To Make Delicious Chili | Quick Chili | Chili Recipe
#chilirecipe #quickchili #easychili #southernchili
Today's video will be a quick, easy and simple Chili recipe. It's very easy to make and save a bunch of time from making homemade Chili. The recipe is below and in the video. I hope you all enjoy the video. This simple recipe will taste like it's been cooking all day and no one will know the difference from chili being cook all day to chili only simmering 30 - 45 minutes.
5 lbs Of Ground Beef Or Ground Chuck
4 - 16 Oz Can Of Chili Beans
3 - 14.5 Oz Can Of Diced Tomatoes With Roasted Garlic And Onions
2 - 15 Oz Can Of Tomato Sauce (Second Can Optional)
3 - 1.25 Oz Pack Of McCormick Original Chili Season
Season ground beef with salt and black pepper. Brown beef and drain. Once drained, add all 3 packs of chili season (mix well), then add the tomato sauce, diced tomatoes and chili beans (mix well). Bring to a boil and simmer for 30 - 45 minutes.
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