Best Spicy Cowboy Chili Recipes

SPICY COWBOY CHILI

Steps:

• 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.

SWEET AND SPICY COWBOY CHILI

Steps:

• 1. Dice up onion and bell pepper
• 2. cook ground meat until done
• 3. add diced pepper and onion and saute for a couple minutes
• 4. add baked beans, corn, jalapenos, sauces and sugar and let simmer for about 15 minutes
• 5. EAT... I usally serve mine with pickles, sliced cheese and nice bulky rolls or homemade bread. And there is Dinner!

SPICY COWBOY CHILI

Steps:

• Fry bacon until crispy.
• Add onions, garlic and meat to the pot - brown beef.
• Add tomatoes, beer, coffee, paste and broth to pot.
• Add spices, chilies, and beans to the pot.
• Lower heat to a simmer.
• Simmer for 1 hour.
• Tastes best refrigerated overnight.
• Serve piping hot, topped with shredded cheese and Fritos or a dollop of sour cream.

SPICY BACON COWBOY CHILI RECIPE RECIPE - (4.5/5)

Steps:

• 1. Heat a large sauce pan (preferably cast iron) over med-high heat. Add ground beef and bacon and cook until it is nearly cooked through and browned, stirring occasionally. Next add onion, garlic and habaneros and cook for another 2-3 minutes or until onions start to soften. 2. Add BBQ sauce, spices, brown sugar, fresh cracked pepper, masa and beer. Stir to combine, bring to a simmer, then lower heat to keep at a gentle simmer. Cook for 30 min - 1 hour, (flavors will develop more with the longer cooking time but isn't a requirement) adding more beer or water if necessary to maintain a good "moistness" to the chili. 3. Serve the chili warm. Serving suggestions - Toppings- cheese, sour cream, diced green onions. As a base or alongside - tortilla chips, crusty bread, in a quesadilla, on fries, over a sausage dog or burger, as a pizza sauce, with pasta... The variations are endless!