COWBOY AND INDIANS SOUP - CHUCK WAGON CHILI CROCK POT
I got this recipe out of the local paper this week. I'm making it today. It looks great. Guessing on the servings and the package size of the chili mix.
Provided by cheesygiraffe
Categories Beans
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except beans in slow cooker.
- Cover and cook on low 5-6 hours.
- Add beans and cook 30 minutes.
Nutrition Facts : Calories 761.2, Fat 30.4, SaturatedFat 11.6, Cholesterol 142.9, Sodium 281.7, Carbohydrate 58.1, Fiber 17.6, Sugar 7.1, Protein 63.4
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
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.
SPICY CHUCK-WAGON SOUP
Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.
Nutrition Facts :
COWBOY STEAK CHILI IN A CROCK POT
While searching for an authentic Texas Style Chili, I discovered this recipe from http://recipes.suite101.com/article.cfm/cowboy_steak_chili. There are so many chili recipes with many variations for all types of taste buds, but this one really knocked my socks off. While the chili recipe above will stand up even if all you add is chili powder, this mix will give it more complex depth of flavor. The idea comes from Cowboy Steak, where the essential "Cowboy" element is ground coffee. Was this the result of a creative campfire cook. Or some happy chuck wagon mistake? You can also use this seasoning to make Cowboy Steak. If you do, it is traditional to add onion powder and garlic powder to the mix. You may want to mix up enough to use later as a dry rub for ribs or chops or even chicken. If you do, bloom the mixture just before using. The only change I made was to cook the chili for 8 hours on low in the crock pot before serving. I truly believe that one of the secrets to good chili is a looooooonnnnngggg cooking time. YEEHAA
Provided by VLizzle
Categories Steak
Time 8h30m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Turn the crock pot on to low.
- Prepare the Cowboy Steak Seasoning following the separate recipe posting.
- Roll cubed steak around in the seasoning mix until they are thoroughly coated.
- In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
- Remove and drain on paper towels or clean newspaper, reserving the drippings.
- Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
- Transfer browned steak to the crock pot.
- Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
- Transfer the chorizo or pork to the crock pot.
- Add all the "aromatics" to the fry pan and sweat them down, stirring frequently, about 5 minutes.
- Transfer them to the crock pot.
- Stir in all the "other good stuff" and the reserved bacon to the crock pot.
- If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!
Nutrition Facts : Calories 456.6, Fat 26, SaturatedFat 9.6, Cholesterol 76.2, Sodium 1185.2, Carbohydrate 25.9, Fiber 7.9, Sugar 7.1, Protein 27.3
EMERIL'S CHUCK WAGON CHILI FOR THE SLOW COOKER
Recipe by Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, William Morrow, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 12 cups
Number Of Ingredients 25
Steps:
- Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
- Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
- Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
- Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
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