Out West Cowboy Chili
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.
- 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
- 1 can pinto beans or your favorite beans
- 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.