Chuck Wagon Chili Soup Recipes

CHUCK WAGON SOUP

Steps:

• In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
• Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
• Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.

AWARD-WINNING CHUCK WAGON CHILI

Steps:

• Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

CHUCK WAGON CHILI

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly.

TEXAS CHUCKWAGON CHILI

Steps:

• Brown meat in a large skillet or Dutch oven.
• Add seasonings and water.
• Heat to boiling.
• Reduce heat, cover and simmer 1 1/2 hours.
• Skim off fat.
• Stir in cornmeal, uncover, and simmer for 30 minutes.
• Stir occasionally.
• Serve with pinto beans and cornbread(you may even add 2 15 oz. cans drained and rinsed pinto or kidney beans, if you wish. It adds 4 servings to the quantity given below.).
• This tastes even better the next day! Leftovers can be used to make chili dogs; or place on a plate a layer of Tostitos, a layer of chili, then layer the following for a delicious, quick dinner salad: lettuce, shredded cheddar cheese, chopped green onions, chopped tomatoes. Serve with dollop of sour cream and picante sauce on the side.

SLOW-COOKER TEXAS CHUCK WAGON CHILI

Steps:

• Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
• Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.

SPICY CHUCK WAGON SOUP (TASTE OF HOME)

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.
• Add beef and shake to coat.
• In a large pot, brown the beef in oil (in batches if necessary).
• Stir in the onions, tomatoes, beef broth, bay leaf, cayenne, and remaining chili powder.
• Bring to a boil.
• Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Add potatoes and carrots.
• Cover and simmer 35-40 more minutes or until meat and vegetables are tender.
• Add corn.
• Reduce heat to low and let the flavors blend for 1 hour (you can skip this step if you're in a hurry!).
• Discard bay leaf before serving.

BEST EVER CHUCK WAGON CHILI

Steps:

• In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
• Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
• Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

EMERIL'S CHUCK WAGON CHILI

Steps:

• Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
• Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.