Cowboy Chili

Cowboy Chili

Classic Texas Cowboy Chili is so simple to make, even on the busiest of weeknights. I use leftover steak the I cube and add to a delicious blend of seasonings. Perfect for a cool night or any time you want a heart one pot dinner in minutes! Don’t forget the garnishes, chili isn’t complete without Frito’s (at least here in Texas that is!)

Cowboy Chili

2 tbsp olive oil

½ yellow onion, diced

2 garlic cloves, minced

1 tbsp ground coriander

2 tbsp ground cumin

1 tbsp packed brown sugar

1 tbsp unsweetened cocoa powder

1 tbsp chipotle tomato paste

couple of dashes of Chipotle Tabasco

1 – 15oz can fire roasted diced tomatoes

1 cup of low sodium beef broth

1 light beer

4 cups cubed leftover steak, cooked medium rare

salt and pepper to taste

Garnishes: sour cream, shredded cheddar, sliced avocado, corn chips and fresh cilantro

Directions:

In a large dutch oven or pot, add the olive oil, onions, garlic, coriander, cumin and sauté until the onions soften. Add the brown sugar, cocoa powder, chipotle tomato paste, Tabasco, can of tomatoes, beef broth and beer. Season with salt and pepper and taste before adding the cubed meat.  Place a lid on the pot, lower the heat and simmer for 20 minutes before serving with all the garnishes.

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