Cowboy Chili (for the Slow Cooker)

Name: Cowboy Chili (for the Slow Cooker)
Total time: 21600 s
Yield: At least 15 servings
Cuisine: American
Ingredients: 2 lb ground beef; 1 lb ground bison (See Notes, below); 1 medium sweet onion, coarsely chopped; 2 large tomatoes, seeded and diced; 4 fresh jalapeños (See Notes), seeded and diced; 1 (8 oz) can tomato sauce; 2 (14 oz) cans beef broth; 1 Tablespoon onion powder; 1 teaspoon ground cayenne pepper; 2 cubes beef bouillon; 1 teaspoon garlic powder; 1 Tablespoon ground cumin; 1 teaspoon white pepper; 6 Tablespoons chili powder; 8 dashes hot sauce; 1 (8.25 oz) jar Mole sauce; 4 bell peppers (Any combination of green, red, yellow, or orange), seeded and diced; 2 (7 oz) cans chipotle peppers in adobo sauce, seeded and diced (I drain most of the sauce away; See Notes); 1 (10 oz) package frozen corn (See Notes); 1/2 cup brown sugar, packed; 1 (14 oz) can pinto beans, drained and rinsed; 1 (14 oz) can black beans, drained and rinsed

Chris Gan @ChrissyAlpha

Many years ago, a potluck dinner party guest brought this chili. After the first bite, I asked for the recipe! If you follow the recipe as is, you’ll end up with a chili that has a low to moderate heat that sneaks up on you (as a slow burn). It’s fantastic for the colder months. It’s designed to feed a crowd, but you can also freeze it.

🌟NOTE: you will need a slow cooker with a minimum 6 quart capacity.
If you don’t have a slow cooker, you will need a very large pot with a lid and patience to keep an eye on the chili and stir it occasionally as it simmers for at least 2 hours.
#Texas #Spicy #Dinner #Autumn #Fall #Winter #ComfortFood

Chris Gan @ChrissyAlpha

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Ingredients

~6 hours

At least 15 servings

2 lbground beef
1 lbground bison (See Notes, below)
1medium sweet onion, coarsely chopped
2large tomatoes, seeded and diced
4fresh jalapeños (See Notes), seeded and diced
1 (8 oz)can tomato sauce
2 (14 oz)cans beef broth
1 Tablespoononion powder
1 teaspoonground cayenne pepper
2 cubesbeef bouillon
1 teaspoongarlic powder
1 Tablespoonground cumin
1 teaspoonwhite pepper
6 Tablespoonschili powder
8 dasheshot sauce
1 (8.25 oz)jar Mole sauce
4bell peppers (Any combination of green, red, yellow, or orange), seeded and diced
2 (7 oz)cans chipotle peppers in adobo sauce, seeded and diced (I drain most of the sauce away; See Notes)
1 (10 oz)package frozen corn (See Notes)
1/2 cupbrown sugar, packed
1 (14 oz)can pinto beans, drained and rinsed
1 (14 oz)can black beans, drained and rinsed

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Steps

~6 hours

1

Working in batches, brown the beef and bison. Drain excess grease. Transfer to the slow cooker.
Turn the slow cooker on to the “High” setting.
2

Fry the onion in a small amount of oil until translucent, then transfer to slow cooker.
3

Add the following to the slow cooker:
🔸 Diced tomatoes
🔸 Diced jalapeño
🔸 All of the dry spices
🔸 Hot sauce
🔸 Tomato sauce
🔸 Beef broth
4

Cover, and allow the mixture to heat up in the slow cooker on “High” for 30 minutes.
5

Add the following to the slow cooker:
🔸 Drained and rinsed beans
🔸 Mole sauce
🔸 Chipotle peppers
🔸 Diced bell peppers
🔸 Corn
Pictures of the Mole sauce and chipotle peppers I use are below.
6

The slow cooker will be quite full, and you may think that you don’t have room for everything. Trust the process, and continue! 😆
Cover and cook on “High” for 30 minutes.
7

Add the brown sugar, then cover and cook on the “Low” setting for 4 to 5 hours.
8

Skim off any visible fat, and serve!
You can be non-traditional (like me) and serve it over rice. It’s also great with cornbread or tortilla chips.
9

NOTES:
🔸If bison is not available in your area, substitute with all beef, or you can use ground venison or elk instead
🔸 If you prefer less heat, use poblano peppers instead of some or all of the jalapeños. If you prefer heat, keep the seeds!
🔸 I drain away most of the chipotle pepper sauce and also remove most of the seeds. If you want more heat, keep the seeds and transfer some of the adobo sauce to the slow cooker.
10

🔸 Instead of frozen corn, you may also use fresh, fully cooked corn on the cob. Simply remove the corn from the cobs with a knife, and transfer it to the slow cooker. Three or four cobs of corn should be sufficient.