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Home Chilli Cowboy Chili (for the Slow Cooker)

Cowboy Chili (for the Slow Cooker)

Name: How to cook Cowboy Chili (for the Slow Cooker) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: At least 15 servings
Cuisine: Us

Introduce

Chef :

Chris Gan

Cowboy Chili (for the Slow Cooker)

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.

Ingredient

Food ration :

At least 15 servings

Cooking time :

~6 hours

2 lb

ground beef

1 lb

ground bison (See Notes, below)

medium sweet onion, coarsely chopped

large tomatoes, seeded and diced

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

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

Cooking instructions

* Step 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.

* Step 2

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

* Step 3

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

* Step 4

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

* Step 5

Add the following to the slow cooker: 🔸 Drained and rinsed beans 🔸 Mole sauce 🔸 Chipotle peppers 🔸 Diced bell peppers 🔸 Corn

* Step 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! 😆

* Step 7

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

* Step 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.

* Step 9

NOTES: 🔸If bison is not available in your area, substitute with all beef, or you can use ground venison or elk instead

* Step 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.

Note: if there is a photo you can click to enlarge it