Cattle Drive Chili Recipes

AUTHENTIC 1840 TEXAS CHILI

Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!

Provided by John DOH

Categories One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Authentic 1840 Texas Chili image

Steps:

Render the fat to liquid.
Add the beef, and brown lightly, then add onions and garlic.
(IMPORTANT Do NOT drain the fat or drippings).
Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
Continue over low heat for at least two hours, stirring every 30 minutes.
Add salt to taste, though it doesn't need much.
If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .

Nutrition Facts : Calories 1692, Fat 176, SaturatedFat 74.1, Cholesterol 240.2, Sodium 159.2, Carbohydrate 7, Fiber 2.8, Sugar 2, Protein 19.9

Ingredients

2 lbs coarsely chopped fatty beef (NOT lean)
2 ounces animal fat (bacon grease is best, but suet is in theme)
2 garlic cloves, minced
1 large chopped onion
3 -5 tablespoons chili powder

HEALTHY LENTIL CHILI

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

Healthy Lentil Chili image

Steps:

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

CHUCK WAGON CHILI

While planning my Christmas menu a few years ago, I came across this recipe. I decided to try it and was showered with compliments. This chunky chili has been a much-requested dish ever since.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Chuck Wagon Chili image

Steps:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly.

Nutrition Facts : Calories 339 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1142mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 24g protein.

Ingredients

1-1/2 pounds ground beef
1 can (16 ounces) kidney beans, undrained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) sliced mushrooms, undrained
6 hot dogs, halved and cut into bite-size pieces
2 medium carrots, sliced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper

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In a heavy bottomed soup pot (preferably cast iron) brown the beef cubes over medium high heat, 2-3 minutes.
Stir in the chili powder, cumin, salt, and black pepper. Add the water and bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 3-4 hours, until the beef is incredibly tender and the chili is thick. (Check the chili occasionally and add more water if it looks too dry.)
Just before serving, mix in the Masa Harina slowly, stirring to let any excess moisture be absorbed, creating a nice, thick chili.

Cattle Drive Chili Recipes

AUTHENTIC 1840 TEXAS CHILI

HEALTHY LENTIL CHILI

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

CHUCK WAGON CHILI

While planning my Christmas menu a few years ago, I came across this recipe. I decided to try it and was showered with compliments. This chunky chili has been a much-requested dish ever since.

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