TEXAS COWBOY CHILI BEANS
I just came up with this one day playing around in the kitchen. It's become a ranch favorite. Very unique and meaty, this is always a big hit at our potlucks. The men just love it. This will feed the cavalry. If you like Tex-Mex, you'll like this. Garnish with cheese.
Provided by DEEJAE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h
Yield 25
Number Of Ingredients 7
Steps:
- In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours.
- Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.
- Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed.
- Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes
Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.5 g, Cholesterol 103.1 mg, Fat 26.7 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 456.2 mg, Sugar 1.1 g
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Cameron Martinez
[email protected]Overall, I really enjoyed this chili. It's a great recipe for a cold winter day.
Mido Tag
[email protected]This chili is a bit pricey to make. All the ingredients are pretty expensive.
Noni Milford
[email protected]This chili is a bit too time-consuming for me to make on a weeknight. I'll probably save it for a weekend project.
Chiamaka Juliet
[email protected]This chili is a great make-ahead meal. I can make it on the weekend and then have it for dinner during the week.
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[email protected]This chili is a great way to use up leftover meat. I always have some leftover steak or chicken in my freezer and this is the perfect way to use it up.
Altamash Khan
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my own taste.
Tareq Rahman
[email protected]This chili is the perfect comfort food. It's hearty, flavorful, and always hits the spot.
Rohan White
[email protected]I made this chili in my slow cooker and it turned out amazing. The meat was so tender and the flavors had really melded together.
James ZAID
[email protected]This chili was a bit too bland for my taste. I'll probably add some more spices next time.
Sudais Tanha
[email protected]I'm not a huge fan of beans, but I loved this chili. The beans were cooked perfectly and they added a great texture.
Vincent Mantione
[email protected]This chili is a bit too spicy for my taste, but I still enjoyed it. I'll probably use less chili powder next time.
Stefanija Nazarova
[email protected]I added some chopped bell peppers and corn to my chili and it turned out great. It gave it a nice extra crunch and flavor.
Shahid Mushtaq
[email protected]I love that this recipe uses canned beans. It makes it so much quicker and easier to make.
Ch saqib Bhohn
[email protected]This is the best chili recipe I've ever tried. It's so easy to make and it always turns out perfect.
Akram Jam
[email protected]I've made this chili a few times now and it's always a winner. The smoky flavor from the paprika and cumin is amazing.
Zahib Khan
[email protected]This chili was a hit at my last potluck! Everyone raved about the flavor and the tender beans.