Best 5 Cowboy And Indians Soup Chuck Wagon Chili Crock Pot Recipes

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**Cowboy and Indians Soup: A Chuck Wagon Chili Crock Pot Dish**

Indulge in the hearty and flavorful goodness of Cowboy and Indians Soup, a classic chuck wagon chili that brings together the best of both worlds. This tantalizing dish is a delectable symphony of tender beef, savory spices, and a medley of beans, simmered to perfection in a slow cooker for an explosion of flavors. Accompany this chili with a variety of toppings, such as shredded cheese, diced onions, and sour cream, to create a personalized taste sensation. Explore the diverse selection of recipes provided in this article and discover the perfect Cowboy and Indians Soup recipe that suits your taste preferences. From traditional to modern variations, these recipes offer a range of options to satisfy every palate. Get ready to embark on a culinary journey that celebrates the rich heritage and bold flavors of the Wild West.

Let's cook with our recipes!

COWBOY AND INDIANS SOUP - CHUCK WAGON CHILI CROCK POT



Cowboy and Indians Soup - Chuck Wagon Chili Crock Pot image

I got this recipe out of the local paper this week. I'm making it today. It looks great. Guessing on the servings and the package size of the chili mix.

Provided by cheesygiraffe

Categories     Beans

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs lean beef round, cut into 1 inch cubes
2 garlic cloves, minced
2 cups onions, chopped (or minced onions or package of dried onion-soup mix)
3 cups water
2 cups canned tomatoes, undrained
1 (8 ounce) package chili seasoning mix or 3 tablespoons chili powder
4 cups pinto beans, cooked

Steps:

  • Combine all ingredients except beans in slow cooker.
  • Cover and cook on low 5-6 hours.
  • Add beans and cook 30 minutes.

Nutrition Facts : Calories 761.2, Fat 30.4, SaturatedFat 11.6, Cholesterol 142.9, Sodium 281.7, Carbohydrate 58.1, Fiber 17.6, Sugar 7.1, Protein 63.4

EMERIL'S CHUCK WAGON CHILI



Emeril's Chuck Wagon Chili image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield about 2 1/2 quarts

Number Of Ingredients 22

2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons Emeril's Southwest Essence
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons salt
1-ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harina
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

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.

BEST EVER CHUCK WAGON CHILI



Best Ever Chuck Wagon Chili image

A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!

Provided by Brandy Arnett

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
½ teaspoon garlic salt
1 drop super-hot hot pepper sauce

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.

Nutrition Facts : Calories 551.9 calories, Carbohydrate 38.2 g, Cholesterol 97.8 mg, Fat 31.8 g, Fiber 13.4 g, Protein 30.2 g, SaturatedFat 12.7 g, Sodium 1955.3 mg, Sugar 8.7 g

SLOW-COOKER COWBOY CHILI



Slow-Cooker Cowboy Chili image

When I make this recipe, I like it to be so hot it's barely edible, so I put in about a dozen serano peppers. If you want it milder you can just add one or two jalapenos or omit them entirely. I also put canned jalapenos in mine which I don't think are very spicy but they do add a nice peppery flavor. I like to serve this chili in sour dough bread bowls. Note: When I do anything in the slow-cooker, I always wait and add the onions a couple of hours before the end. When you leave onions in a slow-cooker too long they get an upleasant taste which taints the whole dish. This is just a preference of mine; if they don't bother you you can put them in with the rest of the ingredients.

Provided by GiddyUpGo

Categories     Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs lean hamburger
1 tablespoon olive oil
12 serrano peppers (or to taste)
1 (28 ounce) can crushed tomatoes
3 large garlic cloves, minced
1/4 cup chili powder (adjust according to your tolerance for heat)
1 (6 ounce) can tomato paste
1 cup chicken stock
2 (4 ounce) cans diced green chilies (adjust according to taste)
1 tablespoon cumin
2 teaspoons cayenne pepper
1 (28 ounce) can pinto beans
1 tablespoon apple cider vinegar
2 finely chopped onions

Steps:

  • In a large skillet, brown the beef and drain.
  • Place the beef in the crockpot and add all the ingredients except the onions.
  • Cover and cook on low for 6 hours.
  • Add the onions and cook on low for an additional 2 hours.

EMERIL'S CHUCK WAGON CHILI FOR THE SLOW COOKER



Emeril's Chuck Wagon Chili for the Slow Cooker image

Recipe by Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, William Morrow, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 12 cups

Number Of Ingredients 25

1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chiles, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish

Steps:

  • Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
  • Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
  • Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
  • Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

Tips:

  • If you don't have a Dutch oven, you can use a large pot or even a slow cooker.
  • Beef chuck roast is a good choice for this soup because it is a tough cut of meat that will become tender when cooked slowly.
  • You can use any type of beans you like in this soup. Black beans, kidney beans, and pinto beans are all popular choices.
  • The soup is also a great way to use up leftover vegetables. Add in any vegetables you have on hand, such as carrots, celery, onions, or potatoes.
  • If you want a spicier soup, add more chili powder or cayenne pepper.
  • Serve the soup with cornbread, crackers, or a side salad.

Conclusion:

Cowboy and Indians Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give Cowboy and Indians Soup a try.

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