Wednesday, October 24, 2012

Quick-Draw Cowboy Chili


With two types of meat and three bean varieties this is a cowboy chili for sure. This simple recipe is packed with southwestern flavor and a little kick. It is sure to knock your boots off.  By the way ladies, you better believe it's a chili the whole family will love. It goes from prep to plate in just 25 minutes. 

Cowboy Up!  It's Chili Time!  This is now Chad's favorite chili.  I created this recipe with the intention of making it 'stick to your bones good'.  Well, apparently it is "Stupid Good" according to the men that have tried it.  I guess maybe that means it is so good, you can't quite come up with the words to describe it.

So thick you can eat it with a fork.  So good we are out already.  So fast I am making it again tomorrow.  Prep to plate in 25 minutes!



Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Yield: 12 cups
Author: Donna Elick
Qick-Draw Cowboy Chili

Qick-Draw Cowboy Chili

With two types of meat and three bean varieties this is a cowboy chili for sure. This simple recipe is packed with southwestern flavor and a little kick. It is sure to knock your boots off. By the way ladies, you better believe it's a chili the whole family will love. It goes from prep to plate in just 25 minutes.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, grated
  • 4 garlic cloves, pressed or grated
  • 4 chipotle chiles, diced (from chipotle peppers in adobo sauce)
  • 2 tablespoons adobo sauce (from chipotle peppers in adobo sauce)
  • 1 pound chorizo, casings removed
  • 2 pound lean ground beef
  • 2 tablspoons chili powder
  • 1 tablspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 32 ounces tomato sauce
  • 1 (15-ounce) can ranch style beans
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 6 tablespoons tomato paste

Instructions

  1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add chipotles and adobo sauce, stir to combine. Add chorizo, break it up with a wooden spoon, and cook stirring frequently until the chorizo starts to brown. Add beef, chili powder, oregano, cumin, cinnamon, salt and pepper. Stir to combine. Break beef up with a wooden spoon and stir frequently until beef and chorizo are cooked through, about 4-6 minutes.
  2. Add tomato sauce, beans and tomato paste. Stir to combine well. Bring to boil, reduce to simmer for 10 minutes.
  3. Serve with your choice of toppings; corn bread, fresh oregano, and Colby Jack cheese are perfect with this chili.

http://www.parade.com/26582/donnaelick/cowboy-chili/

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5 comments:

  1. I'm so in the mood for chili and soup, this looks wonderful Donna and even better that you can make it so quickly!

    ReplyDelete
  2. It doesn't get much better than this. Thanks for all the great dishes!

    ReplyDelete
  3. Perfect for National Chili month.

    ReplyDelete
  4. Soup and chili are my favorite foods! Pinned!!

    ReplyDelete

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