Go Back

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.
Prep Time20 mins
Cook Time2 hrs
Course: Main Course, Soup
Cuisine: Beef, Soups, Stews, Chowders
Keyword: Football Food, One Pot Meal, Steak Chili, winter soup
Servings: 6

Ingredients

  • 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

Instructions

  • 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.