While searching for an authentic Texas Style Chili, I discovered this recipe from http://recipes.suite101.com/article.cfm/cowboy_steak_chili. There are so many chili recipes with many variations for all types of taste buds, but this one really knocked my socks off. While the chili recipe above will stand up even if all you add is chili powder, this mix will give it more complex depth of flavor. The idea comes from Cowboy Steak, where the essential “Cowboy” element is ground coffee. Was this the result of a creative campfire cook. Or some happy chuck wagon mistake? You can also use this seasoning to make Cowboy Steak. If you do, it is traditional to add onion powder and garlic powder to the mix. You may want to mix up enough to use later as a dry rub for ribs or chops or even chicken. If you do, bloom the mixture just before using. The only change I made was to cook the chili for 8 hours on low in the crock pot before serving. I truly believe that one of the secrets to good chili is a looooooonnnnngggg cooking time. YEEHAA
- 1 lb sirloin steak, cubed bite-size
- 4 slices bacon (or 3 Tbsp vegetable oil)
- 1 lb chorizo sausage (or ground pork)
- 2 medium onions, chopped
- 1 bell pepper, seeded and chopped
- 2 celery ribs, chopped
- 4 garlic cloves, smashed
The Other Good Stuff
- 1 (4 ounce) can diced green chilies
- 2 (16 ounce) cans kidney beans, drained and rinsed
- 1 (16 ounce) can corn (optional)
- 1 (16 ounce) bottle dark beer or 1 (16 ounce) bottle ale
- 1 (28 ounce) can chopped tomatoes
Cowboy Steak Seasoning
- 3 tablespoons chili powder
- 1 tablespoon coffee beans, dark freshly finely ground
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne (or to taste)
- Turn the crock pot on to high.
- Prepare the Cowboy Steak Seasoning following the separate recipe posting.
- Roll cubed steak around in the seasoning mix until they are thoroughly coated.
- In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
- Remove and drain on paper towels or clean newspaper, reserving the drippings.
- Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
- Transfer browned steak to the crock pot.
- Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
- Transfer the chorizo or pork to the crock pot.
- Add all the “aromatics” to the fry pan and sweat them down, stirring frequently, about 5 minutes.
- Transfer them to the crock pot.
- Stir in all the “other good stuff” and the reserved bacon to the crock pot.
- If there’s not enough liquid to cover, add some beef stock or more beer. Put the lid on.
- Let the mixture come to a simmer, taste and adjust the seasoning to taste and let it simmer at least another hour. The longer the better!
5 stars for the phrase 'more beer' in the directions o/
This is the BEST recipe I have ever had!! And I love chili! I made this for my family's Christmas celebration the day before I served it. It was fantastic! I followed the recipe to a "T" I doubled the recipe which made a TON and it was almost all gone! There were 4 other chilis and 3 soups there too! The next day we ate leftovers and again it was even better than the day before! I am making this for my annual superbowl chili cookoff party and I know I will win. It was so good! I am going to make it on Firday and keep it in my fridge until Sunday. Best chili!
Just won 1st Place at a neighborhood Chili Cookoff with this recipe. Followed the recipe exactly. The texture was great with the steak/bacon/chorizo. Added the optional can of corn and used "Newcastle Brown Ale" for the beer. This is a little labor intensive but well worth it. You will not be disappointed. Enjoy.....