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Spicy Cowboy Chili

Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
  • Total Time
    Prep: 45 min. Cook: 7 hours
  • Makes
    14 servings (3-1/2 quarts)

Ingredients

  • 1 whole garlic bulb
  • 2 to 3 tablespoons olive oil, divided
  • 2 dried ancho chilies
  • 2 dried chipotle chilies
  • 1 bottle (12 ounces) dark beer
  • 3 pounds beef stew meat, cut into 3/4-inch pieces
  • 2 large onions, chopped
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • Optional: Shredded cheddar cheese and sliced jalapeno pepper, seeded

Directions

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork.
  • Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes.
  • In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef.
  • Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.
Editor's Note: One-half teaspoon ground chipotle pepper may be substituted for the dried chipotle chilies; add ground chipotle with mashed garlic and beer mixture to slow cooker.
Nutrition Facts
1 cup: 301 calories, 9g fat (3g saturated fat), 60mg cholesterol, 588mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

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Reviews

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Average Rating:
  • jlsprinkle
    Mar 10, 2019

    Loved this recipe - the best flavored Chili - and quick to fix - Rachael we may be related do you know were your ancestors came from - mine came from Germany and settled in York, Pa. jlsprinkle

  • cklar1
    Apr 2, 2013

    Excellent Flavor with lots of zip!

  • CHILEDOG
    Feb 19, 2013

    I'VE MADE IT SEVERAL TIMES AND IT JUST KEEP'S GETTING BETTER. BEST CHILI I'VE EVER MADE.

  • nramey
    Jan 27, 2013

    We had this last night, itwas very good, the meat was so tender. We used Heineken Dark. Next time I will add more spice as it wasn't quite spicy enough for us but overall a very good chili!