Spicy Cowboy Chili

Name: Spicy Cowboy Chili
Prep time: 45 min
Cook time: 7 h
Total time: 7 h 45 min
Yield: 14 servings (3-1/2 quarts).
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

Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii

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 until cloves are soft, 30-35 minutes. 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, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, 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 until meat is tender, 7-9 hours. If desired, serve with cheese.

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Mom's Cowboy Chili in Taste of Home February/March 2013

Reviews

My Review

Click stars to rate

Average Rating:

jlsprinkle

Mar 10, 2019

Loved this recipe - the best flavored Chili - and quick to fix - Rachael we may be related do you know were your ancestors came from - mine came from Germany and settled in York, Pa. jlsprinkle
cklar1

Apr 2, 2013

Excellent Flavor with lots of zip!
CHILEDOG

Feb 19, 2013

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

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!