Since I was playing cowgirl last week, I thought I’d get my chuck wagon on this week and make some chili.  This chili comes together quickly, the heat can be adjusted to taste without loss of flavor and it freezes beautifully.  I keep this chili on-hand all winter for a quick meal and for game days-it will warm you up without burning you up!  This will feed about 5 people generously, but I always double or triple+ the recipe, especially after I’ve made a trip to the warehouse store.  I’ve made it with ground chicken or turkey too.  And, if you go light with cheese and sour cream, it’s quite healthy….but what fun is that?

 

 

 

Giddyup Cowboy Chili

Ingredients:

2 TBL. peanut or canola oil

1 medium onion, finely chopped

3 jalapeno peppers, seeded and finely chopped

2 poblano peppers, seeded and chopped

2 cloves of garlic, finely chopped

1 lb. ground chuck

1 TBL. chili powder

1 TBL. hot chili powder*

2 tsp. cumin seed, toasted and ground**

1 TBL. dried oregano

1 -28 oz. can of whole tomatoes with juice

1- 14.5 oz. can diced tomatoes without salt

1 -13 oz. can beef broth

2 TBL. brown sugar

2 C. cooked pinto or kidney beans, drained

½ tsp. kosher salt

Garnish: sour cream, chopped scallions, cheddar cheese, chopped tomato and avocado

Directions:

  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onions, peppers and garlic and cook, stirring occasionally, until softened-about 5 minutes.
  3. Add the ground chuck, breaking it up as it cooks so it browns completely.
  4. Stir in the chili powder, cumin and oregano. Cook, stirring, for 2 minutes longer.
  5. Add the whole tomatoes, crushing them with your hands (get IN there cowboy!) and add the juice. Add the diced tomatoes.
  6. Add the beef broth and stir in the brown sugar.
  7. Partially cover and simmer for 20 minutes.
  8. Add the kidney beans and simmer 6 minutes longer.
  9. Season with salt to taste.
  10. Garnish with sour cream, cheese, scallions, chopped fresh tomatoes and/or avocado.

 

*This chili is medium hot.  If you want a “cooler” chili, use less hot chili powder and more regular chili powder.  If you can’t find hot chili powder, use all regular chili powder and add some hot sauce.

** to toast cumin seeds: heat the cumin seeds in a dry skillet until very fragrant.  Grind in a spice grinder or use a mortar and pestle.

Serve this chili with cornbread and a salad and you’ve got a meal.

 

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