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.
Get our Green Chile Chipotle Relish here:
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
National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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Homemade Slow Smoked Chili | Beef & Spicy Pork Sausage | Hickory
Welcome back folks!
The weather is getting chili and so is dinner!
..I know, I’ve got to work on my jokes..
Today we’re going to throwdown on some smoked beef and spicy pork sausage chili out on the Traeger 780 Pro.
The Rundown:
You want to start with the meat 80/20 Ground Chuck and a Johnsonville Spicy Pork Sausage. We’re going to work the beef rub into the ground chuck with our hands. Add a teaspoon of rub, knead, and then add another teaspoon. Repeat this until the rub is worked well throughout the beef. Once the rub is worked into the beef, create a giant beef patty, season the patty with the remaining rub. The pork sausage doesn’t require any extra steps. Place the beef patty and pork sausage on the pit at 250, I’m using Hickory for today’s smoke. Let that go for about an hour. Next up is the vegetables, I’m using one large white onion, one poblano pepper, and 3 red/orange bell peppers. Add those to your pot with a little olive oil and get it out on the pit to soak up some smoke and tender up. Now’s a good time to make your chili powder mix. After about an hour you can add the first flavor dump to the vegetables: 32 oz. of beef broth, chili powder mix, and one chicken bullion cube. When the meat hits 120 internal you’ll want to add that to the pot, be sure to chop it up the best you can, let that go for an hour. Now it’s time for the third and final flavor dump: 32 oz of diced tomato and 6 oz of tomato paste. After this you’ll want to close the pit and let it smoke for about 3 hour stirring every once in a while. After the three hours is up you’re ready to feast! Hope you all enjoyed the video, seasoning ingredients listed below.
Beef Rub Ingredients
- Ancho Chili 2 Tbsp
- Garlic Powder 1 Tbsp
- Smoked Paprika 1 Tbsp
Chili Powder Mix
- Chili Powder ¼ Cup
- Ancho Chili Powder 2 Tbsp
- Cumin 2 Tbsp
- Smoked Paprika 1 Tbsp
- Garlic Powder 1 Tbsp
- Chipotle Powder 1 Tbsp
- Red Pepper Flake 2 Tbsp
#traeger #pelletgrill #chili
The Best Chili Recipe with Cold Smoked Cheese
We love Chili around here, and the season is right. Instead of ground beef, we take a page out of the competition chili handbook and swapped to tri-tip as it is lean, and will continue to stay tender when braised without falling apart. Shop @ ATBBQ:
Full Recipe:
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Award Winning Texas Chili Recipe Ingredients ????️ #texas #chili
Smoked Texas Chili Recipe - How to Make Chili on the grill with Slow 'N Sear
Smoked Texas Chili Recipe - How to Make Chili on the grill with Slow 'N Sear EASY **PURCHASE THE SLOW 'N SEAR HERE:
For the full article we used to prepare this Smoked Texas Chili Recipe look no further than AmazingRibs.com:
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INGREDIENTS NEEDED:
3 pounds of beef chuck
2 large onions, sliced in half, peeled, root and top lopped off
4 strips bacon
3 carrots, peeled and chopped into cubes about 1/4
1 red bell pepper, chopped
4 cloves garlic, pressed or minced
3 tablespoons American chili powder
1 tablespoon ground cumin seed
1 (14.5 ounces) can diced tomatoes
4 tablespoons of fresh lime juice
1 ounce milk chocolate, chopped into pea-size chunks
1 quart low sodium beef stock or water
10 corn tortilla chips, crumbled
Salt, pepper, and brown sugar to taste when it is done cooking
OPTIONAL TOPPINGS:
2 jalapeños finely minced
1 cup shredded cheddar
4 tablespoons of chopped cilantro
1/2 cup sour cream
2 chopped fresh tomatoes
2 (8) fresh tortillas, grilled, and cut into strips
1 squeeze of lime juice per serving
THE METHOD:
To start this Chili recipe we are first going to gather all our ingredients and make sure we have everything ready to go because it will help with preparation. (See ingredient list above).
The first thing we are going to do is get our Slow 'N Sear set up for cooking at 225 because we need to smoke the chuck roast for about 2 hours. To do this place about 12 briquettes into the Slow 'N Sear and get them fully lit. Next add in ½ chimney of unlit briquettes along with about 12oz of hot water to the reservoir. Lastly add in a few piece of wood for smoking then close the lid until your grill is up to temperature.
With our meat and grill ready to go place the chuck roast into the grill along with your onions. We will be smoking the onions for about 30 minutes and the chuck roast for about 2 hours. You will notice that we didn’t add any salt to the chuck roast for this part of the cook, we will add salt as needed later on. When everything is in the grill, close the lid and begin smoking.
After a 2 hour smoke the chuck roast is ready to come off and join the onions that we have already removed. Don’t worry about the temperature of the meat. We’re just looking for appearance and smoke flavor. Looks good so lets get if off the grill and get it cubed up into ½ inch chunks along with the oinions.
In a large pot add in the chopped bacon and cook it over medium-low heat. When it is mostly done, remove it from the heat then add in your cubed pieces of chuck roast and begin to brown all sides. It is important to not overcrowd the pot or the meat will steam so you might have to work in batches. Once the chuck has been browned remove it from the pot and add in the onion, garlic, chili powder and cumin making sure to stir it well and getting the brown bits off the bottom of the pot. This is flavor! Next add the tomatoes, lime juice, meat, chocolate, tortilla chips and beef stock and stir well.
With everything except the carrots and red pepper mixed together close the lid and continue to simmer on low for 2-3 hours while stirring occasionally so that nothing sticks and burns to the bottom.
After few hours of simmering, we now have the thickness that we like so lets give it a taste then add in our salt, pepper and brown sugar as needed. (taste again) Perfect. Let’s now add in our cubed carrots and red bell peppers. Once that’s done, continue to simmer the chili for another 15 minutes which will soften the carrots and peppers. When that’s done and they are soft with a bit of crunch we’ll remove the chili from the heat and get ready for the feast!
For more Great BBQ Recipes using the Slow N' Sear visit
#Chilirecipe #Slownsear #Texaschilirecipe
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