Out West Cowboy Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal sure enough to satisfy your hungry cowboy. Liquid smoke gives a subtle ‘campfire’ cooked taste – Top with your favorite garnishes, from sour cream to sliced jalapenos for added heat.
Big Flavor on a Budget
Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious Out West Cowboy Chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite.
Make it Your Own
- Top with Lime Zested Sour Cream – Just add a squeeze of lime and a pinch of zest to sour cream.
- Melt Monterrey Jack cheese over the top – Pop it in the microwave for a few seconds for over the top cheesiness.
- Grab the Fritos chips – Pile high on top or use as a scoop.
Out West Cowboy Chili
- 1 yellow onion cut in half then thin sliced
- 2 poblano peppers cut in half then thin sliced
- 1 serrano pepper diced
- 1 tbsp garlic minced
- 3 tbsp lard or bacon grease (divided) can use vegetable oil
- 2 lb chuck roast cut in cubes
- 1 tbsp Tajin Mexican Seasoning
- 2 tsp liquid smoke
- 1 can beer I used Coors Light
- 1 cup salsa verde aka green enchilada sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1/4 tsp cumin
- 1/3 corn tortilla torn in very small pieces
- In a large soup pot, saute onion, poblano pepper, serrano pepper and garlic in 1 tbsp lard over medium high heat.
- Remove vegetables to a small bowl and set aside.
- Season chuck roast cubes with Tajin and sear in pot, working in batches. Making sure to brown all sides.
- Add vegetables back to pot, along with remaining ingredients, including torn corn tortillas.
- Simmer for about 2 hours or until beef is tender.