Cowboy Chili and Baked Bean Pot

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 tablespoon vegetable oil
  • 6 slices smoky bacon, chopped, optional
  • 1 1/2 pounds coarse-ground sirloin
  • 2 Idaho or russet potatoes, peeled and chopped
  • 1 large onion, chopped
  • 2 Fresno chile peppers, sliced
  • 1 carrot, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons chile powder
  • 1 large fresh bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (12-ounce) bottle beer
  • 4 cups beef stock
  • 1/4 cup thick Worcestershire sauce
  • 1 (16-ounce) can baked beans
  • 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
  • Scallions, thinly sliced on an angle for topping
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.


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    This is by far the best chili recipe I've ever made.
    This was a fantastic recipe. I did make some changes however. I didn't have any Fresno chile peppers or beer, so I just omitted them from the recipe. I added a handful of barley, 2 Tbs of Habanero Hot Sauce, 2 Tbs of Caynne Hot Sauce, and several dashes of tobasco sauce. I replaced the baked beans with kidney beans. To the rater who said it wasn't thick enough, if you let it simmer the full 45 minutes it thickens up a LOT. If it's still not thick enough, add a little flour & some tomato sauce. That helps thicken it up! If it's a little too spicy, toss in some brown sugar. Right before serving I chopped up 1/4 lb of pepperjack cheese and stirred it into the chili until melted. I served it with sour cream, shredded cheddar cheese & fresh oregano garnishes. It was fantastic!
    Excellent chili recipe, particularly if you have to feed allot of people on a small budget. The addition of the potatoes extends the amount of chili and the baked beans lend a yummy flavor to an already delicious recipe. Thanks Rachael.
    This was delicious! I used steak sauce and added a can of kidney beans and a red pepper. What is the difference what the name is just as long as it tastes good! Making it for the second time this afternoon!
    Ok, so I used a smaller amount of normal Worcestershire sauce instead of the thick called for in the recipe and used a Porter beer... possibly one of these things was responsible for the peculiar sloppy joe taste of the broth. Even if it didn't have that peculiar taste, it would be a stretch to call this a chili... the flavors and consistency just weren't chili-like... more soup-like. If you want a soup, give this a try... maybe you'll end up with a better taste than mine.
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