Cowboy chilli recipe

Cowboy chilli recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This dish didn't involve simply opening a jar of Old El Paso sauce and pouring the contents over mince. No, this has va va voom! it contains coffee, it has Jack Daniels, it has chillies, it has 5 cloves of garlic! It is so full of flavour it really jumps up and smacks you in the mouth! If you like heat this has got it, if you like flavour this dish definitely delivers, and if you like flambéing…well my friends, you are in luck, because this dish flambés like no other!So this cowboy chilli recipe is one of Dave's favourites, I like to think it's because its really tasty, but I have a hunch it's because he gets to set things on fire in the kitchen…and lets face it, men like doing that!

8 people made this

IngredientsServes: 6

  • 250ml coffee
  • 2 large dried chillies
  • 2 tablespoons olive oil
  • 3 fresh chillies
  • 1 red onions, peeled and diced
  • 1 1/2 red, yellow or orange peppers, de-seeded and sliced
  • 5 cloves garlic, peeled and sliced
  • 2 cinnamon sticks
  • 500g lean mince meat
  • 400g tins of chopped tomatoes x 2
  • 1 1/2 tablespoons molasses or muscavado sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 fresh bay leaves
  • 400g kidney, butter, or pinto beans
  • 50ml Jack Daniels® (this is where the fire comes in!)
  • 1 teaspoon smoked paprika
  • 1 pinch sea salt and freshly ground black pepper

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Make your coffee and soak your dried chillies to rehydrate them.
  2. Heat your pan over medium heat and add some olive oil. Cook and stir the onions and red, yellow or orange peppers.
  3. De-seed and chop half of your fresh chillies.
  4. Slice up your re-hydrated chillies and add to the onion mix along with half of your fresh chillies, garlic, cinnamon sticks and splash of the chilli infused coffee, salt and pepper and add in your mince to fry off.
  5. Stir and add the rest of the coffee and the tinned tomatoes, molasses or sugar. Stir in the cumin, paprika, oregano, bay leaves and kidney beans.
  6. Cover and simmer on low heat for around 30 to 45 minutes.
  7. After 15 to 20 minutes of simmering, Flambé 50ml of Jack Daniels and burn off the alcohol, throw remnants into the sauce mix, simmer for another 20-25 minutes. Season with salt and pepper.
  8. Serve with peppered sour cream and rice.


Make the day before so the flavours have time to mellow and infuse.

See it on my blog

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Cowboy Chili

I absolutely love the cooler weather we have been having. Rain and thunderstorms happen to be my absolute favorite weather.

It has been rainy and cold here the past few days and all I have wanted is a warm bowl of soup and chili. It is like my total heaven. Curling up with a blanket and sipping on soup while listening to the rain.

This version of chili was created by my talented mother and packed with flavor and kick of heat and spice- perfect for those chilly and cold days.

  • 2 lbs. ground beef
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • 1 garlic clove, minced
  • 3 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups water
  • 1 (28 oz.) can of crushed tomatoes
  • 1 (14.5 oz.) can of stewed tomatoes
  • 2 cans of drained kidney beans
  • ⅓ cup chili powder
  • ¼ to ½ teaspoon cayenne (optional)
  • 2 teaspoon cumin
  1. Brown ground beef. Add onion, bell pepper, garlic and sauté for 1 minute. Add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne and cumin. Bring to a boil over medium-high heat. Reduce heat and simmer 20 min. If you would like a thicker chili mix ⅓ cup water and 2 Tablespoons masa flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.

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Recipe Summary

  • 8 pounds beef chuck roast
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 large yellow onion, diced
  • 2 tablespoons garlic powder
  • 2 tablespoons ground cumin
  • 2 (1.25 ounce) packages chili seasoning mix
  • 3 cups dried pinto beans

In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours.

Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.

Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed.

Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes

Chuck Wagon Cooking

With the help of his trail cooks and an old military wagon, Col. Charles &ldquoChuck&rdquo Goodnight designed a mobile kitchen that could hold up to life on the trail.

The &ldquoChuck&rdquo wagon concept was so successful, that it began to be adopted by cattle drivers throughout the west.

Ingredients that would spoil, like dairy, eggs, or fresh vegetables weren&rsquot to be found in the chuck wagon. (No refrigeration on the trail!)

This left the cook with a small variety of ingredients to keep his hungry crew well fed and happy. Hearty meat stews and skillet breads were some of the most loved forms of sustenance.

If you need a meal that would stick to your ribs and keep you going, Texas chili is definitely the answer!

Easy Cowboy Casserole

The Ninja Foodi was the perfect device to use for this recipe. It became a one-pot dish. Cook your met in the Foodi, create the filling, top with tater tots, and start cooking.

Minimal prep, little mess, and one savory dinner that everyone will love and enjoy. Best of all even the picky little eaters normally dive right in.


    • 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
    • 1 1/2 teaspoons ground cumin seed
    • 1/2 teaspoon freshly ground black pepper
    • Kosher salt
    • 5 tablespoons lard, vegetable oil, or rendered beef suet
    • 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
    • 1/3 cup finely chopped onion
    • 3 large cloves garlic, minced
    • 2 cups beef stock , or canned low-sodium beef broth, plus more as needed
    • 2 1/4 cups water, plus more as needed
    • 2 tablespoons masa harina (corn tortilla flour)
    • 1 tablespoon firmly packed dark brown sugar, plus more as needed
    • 1 1/2 tablespoons distilled white vinegar, plus more as needed
    • Sour cream
    • Lime wedges


  • 2 tablespoons vegetable oil
  • 3 pounds boneless​ beef chuck (cut into 1-inch cubes)
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 2 teaspoons cornmeal
  • 1/4 cup​ chili powder
  • 1 tablespoon cumin (ground)
  • 1 tablespoon oregano (dried)
  • 3 cups beef broth
  • 1 cup tomato puree
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper (ground)
  • 1/2 teaspoon cayenne pepper


  • 1 (4-pound) beef chuck roast, cut into 2-inch cubes
  • 2 teaspoons kosher salt
  • 4 slices bacon, cut into 1/4-inch pieces
  • 1 medium yellow onion, cut into 1/2-inch dice
  • 2 tablespoons tomato paste
  • 1/4 cup ancho chile powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 6 cups Bone Broth or chicken stock, divided
  • 1 ounce unsweetened chocolate, shaved
  • 4 garlic cloves, minced
  • Juice from 1 small lime
  • Freshly ground black pepper
  • 1/2 medium white onion, cut into 1/4-inch pieces (optional)
  • 1/2 cup minced fresh cilantro (optional)
  • 1/2 cup julienned radishes (optional)
  • 2 small limes, quartered (optional)

Campfire Chili Recipe

When the evening air brings a chill to the campsite this hearty campfire chili recipe will warm up the night. If planning ahead before your trip cut up the onions, red pepper and jalapeno. You can even cook the ground beef ahead of time and have it in your cooler. This recipe even freezes well and can be completely made ahead of time. When it’s time to prepare, just take out of the cooler to thaw. Heat using camp stove, tripod or grate over campfire.

2 lbs lean ground beef
1/8 cup of cooking oil or shortening to cover bottom of cooking pot
1 onion diced
1 red pepper diced
1 large jalapeno pepper diced [handle carefully—I use a baggie over my hand when dicing] 1/2 a bulb of garlic gloves minced [Vampire proof recipe—we love garlic] 1 can diced tomatoes
1 15 oz. can tomato sauce
1 can black beans, drained, and rinse if you like
1 beef bouillon cube [I use Knorr] 1 cup water
1 package “Chili Seasoning”
1/8 cup of chives
1 tsp salt or to taste
1/2 tsp ground pepper

Place beef bouillon cube in 1 cup of water to dissolve and set aside. Sauté diced onion, red pepper and jalapeno pepper in pot over campfire until onions are tender. Add the minced garlic just before adding the hamburger to the pot. Stir and brown the hamburger. Add salt and pepper to the ground beef. Add the can of diced tomatoes, can of tomato sauce, and can of black beans. Add chili seasoning packet, chives, and the 1 cup of beef broth stirring contents thoroughly. Stir and bring to a boil. Move to cooler area of grate to reduce heat, simmer until peppers are tender about 20 to 30 minutes.

You can add additional beans such as red, chili or kidney beans. I’ve added celery to the sauté, and poured in salsa or added a small can of corn. You can make your own chili seasoning using chili powder and cumin to taste. If too thick add a splash of beer.

Ladle into bowls and serve with cornbread, crusty bread or crackers. Dress up with sour cream, shredded cheese or diced raw onions. This chili can be served over cooked spaghetti noodles if bulking up on carbs.

I love this recipe, but I reduce the calories by not using oil, using ground turkey and substitute taco seasoning. somebody always wants the recipe.

I've been making Headquarters Chili since before leaving Philly for Vegas in 1991. I use turkey meat, sometimes over rice, sometimes as Sloppy Joes, sometimes as a Tamale Pie. Traditionally I make it for Presidents' Day, but this year I'm doing it for Super Bowl Sunday. It keeps me off the Vegas Strip that replaces our lost Las Vegas Zoo.


Hive been making this forever. I reduce the ground beef to 2 lbs and no oil. I like my chili spicy so I add small can chopped green chili and a smidgen of Pequin chil flakes.

I still have the Marlborough booklet where I originally found the recipe about 45 years ago.

I had a Marlboro chili cookbook at one time - and there was a recipe for green chili - the story that went with it was, a father always made the chili when his daughter became serious about some one. The first man to ask for a 2nd bowl became her husband. I would LOVE to have the recipe again!


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