Cowboy Chili

I haven't cooked a steak chili in years, but it has always been my favorite so I set off to recreate my recipe. Why? Because I am the kind of cook that never writes down her recipes and puts them together as I go. I know a lot of you do the same thing.
My chili has to be spicy and full of meat. I like a chili that's flavors and spices are layered throughout each bite. This chili is packed with the smokiness of the roasted peppers and the tenderness of the chuck roast.
This time I wrote the recipe down and am sharing it with you. I hope you all try it.
Come on, grab a spoon and dig in!

Searing Meat

Cowboy Chili
Chili Seasoning
1Tbsp. - Cumin
1Tbsp. - Italian Seasoning
2Tbsp. - Chili Powder
1tsp. - Garlic Powder
1/2tsp. - Ground Mustard

1/4tsp. - Smoked Paprika
1/4tsp. - Cayenne Powder

Deglazing Meat

Salt and Pepper to taste
Mix spices together and set aside. I used about two tablespoons for the rub on the meat. Store the left over Chili Seasoning in a ziploc baggie or airtight container for future use.

Preheat Oven 350 degrees
2lbs - Chuck Roast
1Tbsp. - Olive Oil
1 1/2 cup- Beef Broth
Rub Chili Seasoning on both sides of meat. Heat up oil in Dutch Oven and sear meat on both sides.
Deglaze pot with Beef Broth and put in preheated oven for about two hours or until meat separates with a fork.

Roasting Poblano and Cubano Peppers

1- Cubano Pepper, roasted and chopped

1 - Poblano Pepper, roasted and chopped
1 cup - Sweet Onion, chopped
1 cup - Red Pepper, chopped
1Tbsp. - Olive Oil
1 clove - Garlic, minced
46oz. - Tomato Juice
1 can - Black Beans, drained
1 can - Kidney Beans, drained
1 can - Pinto Beans, drained
1 can - Cannelloni Beans, drained

Chili cooking in the oven, it's almost done

Roast peppers on grill, I had my grill at 400 degrees and it took about 3 minutes on each side. Chop and set aside.
When beef is done take out of pot and shred meat set aside. Pour leftover juices in a cup and put in freezer to separate the grease. Clean grease off top and reserve the juices. Heat up olive oil on medium heat and saute onion and red peppers till soft. Add Garlic saute another 3 minutes. Add remaining ingredients including beans, beef, beef juices and roasted peppers. Stir and place lid on Dutch Oven and return to oven and let cook down for about two hours. Check periodically and stir.
Cook until juices has reduced by half or until your desired thickness.

You can always serve it with cheddar cheese and sour creme to give it another twist.

This recipe has been entered in Miz Helen's Texas Chili Cook Off 2013 Please click and vote for me here I would really appreciate it.


Authored by +Shawna Williams



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