- 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
- 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 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 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 7-9 hours or until meat is tender. If desired, serve with cheese. Yield: 14 servings (3-1/2 quarts).
Reviews for Spicy Cowboy Chili
"Excellent Flavor with lots of zip!"
"I'VE MADE IT SEVERAL TIMES AND IT JUST KEEP'S GETTING BETTER. BEST chili I'VE EVER MADE."
"We had this last night, itwas very good, the meat was so tender. We used Heineken Dark. Next time I will add more spice as it wasn't quite spicy enough for us but overall a very good chili!"