Best 10 Chuck Wagon Chili Damn Hot Love It Recipes

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Chuck wagon chili damn hot love it is a delicious and full flavored chili recipe. It has just the right amount of heat to give your taste buds a kick without burning them. It is sure to be a hit at your next cookout or potluck. Whether you are an experienced cook or a novice, this recipe is easy to follow and will turn out delicious every time. You can also add your own personal touch to the dish by varying the ingredients or adding spices to taste.

Let's cook with our recipes!

SLOW COOKER CHUCK WAGON CHILI



Slow Cooker Chuck Wagon Chili image

A great chili recipe made with beer and a touch of brown sugar!

Provided by Sarah Olson

Categories     Soup

Time 8h20m

Number Of Ingredients 16

2 lbs. ground beef (browned and drained)
1 large white onion (diced)
1 green bell pepper (diced)
3 Tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
1/4 tsp. cumin
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 cup beer ((use your favorite, I use bud light))
29 oz. diced tomatoes ((or stewed tomatoes) (two14.5-oz. cans))
15 oz. can tomato sauce
30 oz. pinto beans, drained and rinsed ((two 15-oz. cans))
1 beef bouillon cube
2 Tbsp. water

Steps:

  • Add everything to the slow cooker, except the beef bouillon cube and the water.
  • Add the beef bouillon cube and water to a microwavable glass cup. Microwave for 40 seconds, or until the water is hot enough to melt the cube. Stir the cube in the water until dissolved. Add this to the other ingredients in the slow cooker, stir.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.

Nutrition Facts : Calories 421 kcal, Carbohydrate 42 g, Protein 35 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 1139 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving

BEST EVER CHUCK WAGON CHILI



Best Ever Chuck Wagon Chili image

A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!

Provided by Brandy Arnett

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
½ teaspoon garlic salt
1 drop super-hot hot pepper sauce

Steps:

  • In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
  • Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
  • Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 551.9 calories, Carbohydrate 38.2 g, Cholesterol 97.8 mg, Fat 31.8 g, Fiber 13.4 g, Protein 30.2 g, SaturatedFat 12.7 g, Sodium 1955.3 mg, Sugar 8.7 g

EMERIL'S CHUCK WAGON CHILI



Emeril's Chuck Wagon Chili image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield about 2 1/2 quarts

Number Of Ingredients 22

2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons Emeril's Southwest Essence
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons salt
1-ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harina
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Steps:

  • Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
  • Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.

AWARD-WINNING CHUCK WAGON CHILI



Award-Winning Chuck Wagon Chili image

For an extra-spicy kick, double the chili powder in this award-winning chili recipe, but make sure you've got a cool drink close by! -Eugene Jarzab Jr., Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 17

1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
1 pound pork stew meat, cut into 1/2-inch cubes
1/3 cup chili powder, divided
4 tablespoons canola oil, divided
1 large onion, finely chopped
1 celery rib, finely chopped
3 garlic cloves, minced
1 tablespoon chopped canned green chilies
1 carton (32 ounces) beef broth
3/4 cup beer
3/4 cup tomato sauce
2 tablespoons grated dark chocolate
3 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cayenne pepper

Steps:

  • Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 637 calories, Fat 38g fat (11g saturated fat), Cholesterol 179mg cholesterol, Sodium 1285mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 4g fiber), Protein 57g protein.

SLOW-COOKER TEXAS CHUCK WAGON CHILI



Slow-Cooker Texas Chuck Wagon Chili image

Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h5m

Yield 8

Number Of Ingredients 11

2 tablespoons olive or vegetable oil
4 large onions, cut into eighths
4 to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons salt
1/2 teaspoon pepper
2 to 4 dried ancho chiles, coarsely chopped
2 tablespoons ground cumin
3 cups Progresso™ beef flavored broth (from 32-ounce carton)
2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese, if desired

Steps:

  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
  • Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.

Nutrition Facts : Calories 435, Carbohydrate 12 g, Cholesterol 130 mg, Fiber 2 g, Protein 52 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1250 mg

CHUCK WAGON CHILI



Chuck Wagon Chili image

While planning my Christmas menu a few years ago, I came across this recipe. I decided to try it and was showered with compliments. This chunky chili has been a much-requested dish ever since.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 can (16 ounces) kidney beans, undrained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) sliced mushrooms, undrained
6 hot dogs, halved and cut into bite-size pieces
2 medium carrots, sliced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly.

Nutrition Facts : Calories 339 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1142mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 24g protein.

CHUCK WAGON CHILI – DAMN HOT, LOVE IT



CHUCK WAGON CHILI – DAMN HOT, LOVE IT image

Categories     Soup/Stew     Beef     Super Bowl     Low/No Sugar     Simmer

Yield 8

Number Of Ingredients 17

3 lbs. extra lean ground sirloin burger (grilled)
1 pound ground country sausage (I prefer Owens)
1/8 cup peanut oil
1 whole finely chopped onion
6 large chopped tomatoes from the vine
5 habanero, 8 jalapenos, 5 Serrano peppers (all chopped)
2 cans black beans (optional)
1/4 cups fine chopped cilantro
1/4 cup ground chili pepper
Dash or two of cumin (I use 1 tsp.)
1/2 tablespoon fresh ground pepper
1/2 tablespoon fresh ground salt
1/2 bottle Sangria wine (750ml. bottle)
Extra large can of tomato juice
Splash of Worcestershire sauce
Just a squirt of Tabasco
Water as needed to desired thickness

Steps:

  • Grill: Mixed burger and sausage as patties ( don't worry about the perfect shapes) Should be cooked well on inside and charred a bit on the outside. Stove top: Add peanut oil and cooked meat into chunks and put in large pan. Toss in all ingredients up to and including salt. Toss a bit. Add the wine, juice and stir. Add water if desired. Slow simmer for 4 hour. Stir occasionally. Serve with your favorite beer bread or cheese crackers. It's great with raw chopped onions and shredded cheese and maybe some homemade tamales on the side. Serves 4 to 6 Prep time: 1 hour to chop and mix ingredients Cook time: 1/2 hour to grill meat. 4 hour to simmer all ingredients Total time: 5 1/2 hours

EMERIL'S CHUCK WAGON CHILI FOR THE SLOW COOKER



Emeril's Chuck Wagon Chili for the Slow Cooker image

Recipe by Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, William Morrow, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 12 cups

Number Of Ingredients 25

1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chiles, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish

Steps:

  • Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
  • Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
  • Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
  • Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

TEXAS CHUCKWAGON CHILI



Texas Chuckwagon Chili image

This came from what most likely is the strangest cookbook purchase I've ever made--attached to a carton of Marlborough cigarettes, sometime in the 1970's, I think it was. CHUCKWAGON COOKING FROM MARLBORO COUNTRY. I bought the carton of cigarettes (I'm a NON-SMOKER) just to get the recipes! When I prepare this chili for my family, we serve it with crackers, Fritos, green and black olives, slices of apples and cheese.

Provided by Wilmom

Categories     Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 lbs ground chuck
6 tablespoons chili powder
1 tablespoon ground oregano
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon garlic powder
6 cups water
1/2 cup white cornmeal (optional)

Steps:

  • Brown meat in a large skillet or Dutch oven.
  • Add seasonings and water.
  • Heat to boiling.
  • Reduce heat, cover and simmer 1 1/2 hours.
  • Skim off fat.
  • Stir in cornmeal, uncover, and simmer for 30 minutes.
  • Stir occasionally.
  • Serve with pinto beans and cornbread(you may even add 2 15 oz. cans drained and rinsed pinto or kidney beans, if you wish. It adds 4 servings to the quantity given below.).
  • This tastes even better the next day! Leftovers can be used to make chili dogs; or place on a plate a layer of Tostitos, a layer of chili, then layer the following for a delicious, quick dinner salad: lettuce, shredded cheddar cheese, chopped green onions, chopped tomatoes. Serve with dollop of sour cream and picante sauce on the side.

CHUCKWAGON CHILI



Chuckwagon Chili image

Make and share this Chuckwagon Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 (16 ounce) can kidney beans, undrained
1 can condensed tomato soup, undiluted
1 (8 ounce) can sliced mushrooms, drained
6 hot dogs, halved and cut into bite-size pieces
2 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon oregano
1 tablespoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook beef over medium heat until browned; drain.
  • Add the remaining ingredients and bring to a boil.
  • Reduce heat; cover and simmer for 1 hour or until thick and bubbly.

Nutrition Facts : Calories 386.2, Fat 23.6, SaturatedFat 9.1, Cholesterol 75.7, Sodium 1131.5, Carbohydrate 19.3, Fiber 4.2, Sugar 7.1, Protein 24.5

Tips:

  • Use a variety of chili peppers. This will give your chili a complex and flavorful heat. Some good options include ancho, guajillo, pasilla, and chipotle peppers.
  • Don't be afraid to experiment with different ingredients. There are many different ways to make chili, so don't be afraid to experiment with different ingredients and flavors. Some good additions include corn, beans, tomatoes, onions, and garlic.
  • Let your chili simmer for a long time. This will allow the flavors to develop and deepen. The longer you simmer it, the better it will taste.
  • Serve your chili with your favorite toppings. Some good options include cheese, sour cream, onions, and cilantro.

Conclusion:

Chuck wagon chili is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. By following the tips above, you can make a delicious pot of chili that will be enjoyed by everyone at your table.

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