Spicy Cowboy Chili Recipe

5 3 2
Spicy Cowboy Chili Recipe
Spicy Cowboy Chili Recipe photo by Taste of Home
Publisher Photo

Spicy Cowboy Chili Recipe

Read Reviews
5 3 2
Publisher Photo
Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
MAKES:
14 servings
TOTAL TIME:
Prep: 45 min. Cook: 7 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 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

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).
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

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: 4 lean meat, 1-1/2 starch, 1 vegetable.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSpicy Cowboy Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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!"

Loading Image