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Chuck Wagon Chili

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Chuck Wagon Chili

Chuck Wagon Chili

Here is the next recipe in our series. Hope you enjoy!
3 lbs Grassfed Beef, Chuck Roast, remove connective tissue and thin white skin, cut into bite size pieces
2 globes garlic – minced
1 medium onion – diced
1 medium red bell pepper – diced
6 tbs Chili Power
5 tbs flour
1 tsp freshly ground cumin seeds (toasted)
1 tbs Dried Mexican Oregano
2– 3 cans Beef Broth (19.5 oz cans)
1 can Pinto Beans
1 can Kidney Beans
Brown beef in oil, add onion, red bell pepper and cook two minutes. Add garlic and cook 1 minute. Add chili power, flour, oregano and cumin, cook until meat is well coated. Slowly add two cans of broth, stir well. Add pinto and kidney beans, cook partially covered for approx 45 minutes, stirring occasionally. You may use all or part of the last can of beef broth depending on how thick you want the chili. Season with salt and pepper to taste. Please note, after browning you can put your meat and all remaining ingredients in a crock pot and cook covered for 2-3 hours, but you must stir occasionally to ensure a good mix of seasoning, and so your meat cooks evenly. As always, don’t be afraid to experiment, and have fun. Happy Cooking!

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