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Spicy Cowboy Chili Recipe
Spicy Cowboy Chili Recipe photo by Taste of Home
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Spicy Cowboy Chili Recipe

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Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
TOTAL TIME: Prep: 45 min. Cook: 7 hours
MAKES:14 servings
TOTAL TIME: Prep: 45 min. Cook: 7 hours
MAKES: 14 servings

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

Nutritional Facts

1 cup: 301 calories, 9g fat (3g saturated fat), 60mg cholesterol, 588mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 27g protein Diabetic Exchanges: 1 starch, 4 lean meat, 1 vegetable.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
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.
Originally published as Spicy Cowboy Chil in Taste of Home February/March 2013


Reviews for Spicy Cowboy Chili

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
cklar1 User ID: 6263320 185775
Reviewed Apr. 2, 2013

"Excellent Flavor with lots of zip!"

MY REVIEW
CHILEDOG User ID: 6988245 197335
Reviewed Feb. 19, 2013

"I'VE MADE IT SEVERAL TIMES AND IT JUST KEEP'S GETTING BETTER. BEST CHILI I'VE EVER MADE."

MY REVIEW
nramey User ID: 7108129 197334
Reviewed Jan. 27, 2013

"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!"

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