Chili ~ Cowboy Chili

I love chili, Especially spicy cowboy chili. It is so good and filling and you can pretty much make any type of chili under the sun, however, this is my personal favorite. It is spicy, warming, filling and super delicious. It is also really easy to make and has a beautiful depth of spice and flavor.

This recipe was adapted from my grandfathers recipe when he was doing cattle hauls across the state back in the 1900’s. During that time this recipe was made with canned tomatoes and chili’s from the farms of which they grew on their lands here and was packed up for the long haul. Coffee was a staple on the trails moving cattle from place to place here and there across this beautiful country so, they often used it in recipes on the trail. This is one of those recipes. This recipe really takes me back to a time and place where the nights were cold on the trail my grandfather traveled and chowing down on this chili. I loved eating this growing up.

So let’s get right into this recipe. I will leave some adaptions and subs down at the bottom of the recipe as always so you can sub or adapt.

INGREDIENTS:

2 lbs ground beef
1 onion – diced
2 cans rotel
1 cup beef broth
1 (15oz) can tomato sauce
1 (160z) can kidney beans – drained and rinsed
1 to 3 chipotle peppers – seeded and diced
1/4 cup chili powder
1 tsp cumin
2 tsp oregano
1 tbsp paprika
salt and pepper – to taste
2 tsp garlic – minced
1/4 tsp coffee powder- instant

2 tbsp masa or cornmeal
4 tbsp water

DIRECTIONS:

1. In a large dutch oven over medium heat, cook the beef and onions until cooked through and tender. Drain off the grease if any, and place back into the pot.
2. Add the spices and garlic and cook for about 1 to 2 minutes. Add in the broth, tomato sauce, rotel, and stir to combine. Season with salt and pepper. Stir.
3. Bring to a boil and turn heat to low. Cover with a lid and cook 30 minutes. Stir occasionally.
4. Add the masa/cornmeal to the water and mix. Add to the chili and stir. Cook for 5 minutes to thicken. Check for seasoning and adjust to taste.
5. serve.

• I recommend starting with 1 chipotle pepper and go from there. Just in case you can not handle the heat. Remember to take out the seeds.
• If you do not like beans in your chili do not add them. If you like beans then add your favorite beans.
• Sub rotel with a (25oz) can diced tomatoes with 2 cans green chili’s if you can not find rotel.