Recipe courtesy of Rachael Ray
Episode: Stew on This
Save Recipe Print
Cowboy Chili and Baked Bean Pot
Total:
2 hr 15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.

Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.

Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

More from:

Game-Day Parties

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Baked Ziti

Recipe courtesy of Ree Drummond

Baked Bean Casserole

Recipe courtesy of Trisha Yearwood

Perfectly Baked Beans

Recipe courtesy of Ree Drummond

Baked Chili-Garlic Fries

Recipe courtesy of Ree Drummond

Brown Sugar Baked Beans

Recipe courtesy of Food Network

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Pressure Cooker Chili

Recipe courtesy of Alton Brown

Bean-and-Beef Chili

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword