Best 2 Chuckwagon Chili Recipes

Chuckwagon chili, a classic dish with a rich history rooted in the American frontier, is a hearty and flavorful beef stew that epitomizes the spirit of the Wild West. Traditionally prepared over an open fire by chuckwagon cooks who fed hungry cowboys during cattle drives, this iconic stew has evolved into a beloved comfort food enjoyed by people of all ages. Our collection of chuckwagon chili recipes offers a diverse range of flavors, from traditional to modern interpretations, ensuring there's something for every taste. Whether you prefer a classic chili with a blend of spices and tender beef, a vegetarian chili packed with colorful vegetables, or a unique chili with a twist, our recipes will guide you through the process of creating a delicious and satisfying chuckwagon chili that will transport you to the days of the Old West. So gather your ingredients, fire up your stove or grill, and embark on a culinary adventure that celebrates the heritage and flavors of the American frontier.

Here are our top 2 tried and tested recipes!

TEXAS CHUCKWAGON CHILI

Texas Chuckwagon Chili image

This came from what most likely is the strangest cookbook purchase I've ever made--attached to a carton of Marlborough cigarettes, sometime in the 1970's, I think it was. CHUCKWAGON COOKING FROM MARLBORO COUNTRY. I bought the carton of cigarettes (I'm a NON-SMOKER) just to get the recipes! When I prepare this chili for my family, we serve it with crackers, Fritos, green and black olives, slices of apples and cheese.

Provided by Wilmom

Categories Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs ground chuck
6 tablespoons chili powder
1 tablespoon ground oregano
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon garlic powder
6 cups water
1/2 cup white cornmeal (optional)

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.

CHUCKWAGON CHILI

Chuckwagon Chili image

We love how great this meaty chili tastes served over fritos! You can use ground beef if you prefer, but it's great with the tender beef chunks. The picture shows it with pinto beans, which are really good in place of chili beans.

Provided by Angie Robinson

Categories Other Main Dishes

Time 2h5m

Number Of Ingredients 15

Ingredients

2 lb beef for stew-i like to use chuck and trim some fat
1/2 c onion, diced
1-2 stalks celery, diced
1 c beef stock, or 1 bottle of beer
2 can(s) petite diced tomatoes
2 can(s) bush's chili beans, or your preference
2 Tbsp chili powder ( i use mexene)
1 tsp cumin, ground
1 clove garlic, minced
1 pinch salt and pepper
hot sauce to taste
1 c shredded cheese
1 scoop(s) sour cream
olives or gren onions to top
1 bag(s) fritos scoops

Steps:

1. Place beef in dutch overn & brown on all sides about 5 min. Add the onion and celery & sautee in the pan juices with meat til softened, add garlic and stir.
2. Place the browned meat, veggies and beef stock or beer in a crockpot & cook on high for about 2-3 hours, *OR keep in dutch oven and cook on medium for about 30 minutes. Add tomatoes, beans and seasonings into pan or crockpot, stir well.
3. Continue to cook on high for 2 more hours, or low heat for 4-6 hours in the crockpot. *If using dutch oven cook on medium low for about 1 hour, or until it's cooked to your desired tenderness.
4. Season to taste with salt and pepper, and feel free to add more or less chili powder and cumin or hot sauce if desired.
5. To serve: Place some fritos in a bowl and top with chili and cheese; or put the fritos on top instead. You can add a dollop of sour cream and chopped green onions, olives or whatever you like.

Tips:

Use a combination of ground beef and ground pork: This will give your chili a richer flavor and texture.
Brown the meat in a large pot over medium heat: Make sure to break up the meat as it cooks so that it browns evenly.
Add the onion, green bell pepper, and jalapeño pepper and cook until softened: This will add flavor and texture to the chili.
Stir in the garlic and cumin and cook for 1 minute: This will help to release the flavors of the spices.
Add the tomatoes, tomato paste, chili powder, oregano, and salt and bring to a boil: Reduce the heat to low and simmer for 1 hour, or until the chili has thickened.
Stir in the beans and corn and heat through: Do not boil the chili after adding the beans, as this can make them tough.
Serve the chili with your favorite toppings: Such as shredded cheese, sour cream, and chopped cilantro.

Conclusion:

Chuckwagon chili is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover meat and vegetables. This recipe is easy to follow and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this chuckwagon chili a try.

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