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Spicy Cowboy Chili

Spicy Cowboy Chili
Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
14 ServingsPrep: 45 min. Cook: 7 hours

Ingredients

  • 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
  • Shredded cheddar cheese, optional

Directions

  • 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 at
  • 425° for 30-35 minutes or until cloves are soft. 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, about 3-6 minutes. (Do not
  • blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place
© Taste of Home 2013

2 of 2

Spicy Cowboy Chili (continued)

Directions (continued)

  • in a small bowl; cover with beer. Let stand to soften, 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 for 7-9 hours or until meat is
  • tender. If desired, serve with cheese. Yield: 14 servings (3-1/2
  • quarts).
Editor's Note: One-half teaspoon ground chipotle pepper may be substituted for the dried chipotle chilies; add ground chipotle with mashed garlic and beer mixture to slow cooker.
Nutrition Facts: 1 cup equals 301 calories, 9 g fat (3 g saturated fat), 60 mg cholesterol, 588 mg sodium, 27 g carbohydrate, 8 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013