Back label chili recipes.
Here are the recipes on the back label of my chili powder, slightly modified for this board.
Use whatever chili powder you've got. I love Mexene and Gebhardt's
CP easy Chili
1 lb. chuck cut into 1/2”cubes ground beet or chuck cut into 1/2”cubes
1 teaspoon salt
3/4 cup chopped onion
1 garlic clove, minced, or 1/2 tsp garlic powder or 1/4 tsp garlic granules
1/2 teaspoon sugar
2 fablespoons Cowboy Pepper® chili powder. (Or, whatever you have on hand.)
(Like it hot? Use 3-4 tablespoons.)
1 can 8oz. Tomato sauce or stewed tomatoes. (I do the stewed tomatoes.)
1 cup beef Broth, bullion, or water. (Better Than Bullion is the bomb.)
1 tablespoon flour, all purpose will work, but masa or corn flour is best. A couple of corn tortillas also works.
I put the flour in a jar with some water and shake it up.
Lazy man's roux, I guess. Learned from my Kansas G'ma Mariah.
Brown the beef, onion, and garlic. Drain excess fat (if you have to, I don’t- fat = flavor). Best to make a roux, cook for a few minutes in some of the beef fat, or, shake it up in a bottle with a cap in some water or broth.
Stir in remaining ingredients. Mix
Cover and Simer 30 (or more) minutes.
Feeds 4 as a side dish.
CP classic cowhand chili (1920’s style)
(Disclosure: This was lifted from a 1920's Mexene tin bottle and modified a bit.)
1lb. Chuck roast, brisket, etc. cut into 1/4-1/2” chunks
1/4 -/1/2 lb. Lard or beef tallow. Lard is what we like.
1 quart of hot water or beef broth
1 tbs. Table salt
1 to 3 tablespoons Cowboy Pepper® Chili Powder. (Ok, whatever you have on hand. Mexene is the bomb.)
Steam the meat ion a covered pot until half cooked.
Add a quart of hot water or broth
Stir in the Cowboy Pepper® Chili Powder well.
Simmer for an hour or so, adding water or broth if needed.
Keep stirring from time to time.
https://mexene.com/
https://www.tshaonline.org/handbook/entries/gebhardt-mexican-foods-company
Use whatever chili powder you've got. I love Mexene and Gebhardt's
CP easy Chili
1 lb. chuck cut into 1/2”cubes ground beet or chuck cut into 1/2”cubes
1 teaspoon salt
3/4 cup chopped onion
1 garlic clove, minced, or 1/2 tsp garlic powder or 1/4 tsp garlic granules
1/2 teaspoon sugar
2 fablespoons Cowboy Pepper® chili powder. (Or, whatever you have on hand.)
(Like it hot? Use 3-4 tablespoons.)
1 can 8oz. Tomato sauce or stewed tomatoes. (I do the stewed tomatoes.)
1 cup beef Broth, bullion, or water. (Better Than Bullion is the bomb.)
1 tablespoon flour, all purpose will work, but masa or corn flour is best. A couple of corn tortillas also works.
I put the flour in a jar with some water and shake it up.
Lazy man's roux, I guess. Learned from my Kansas G'ma Mariah.
Brown the beef, onion, and garlic. Drain excess fat (if you have to, I don’t- fat = flavor). Best to make a roux, cook for a few minutes in some of the beef fat, or, shake it up in a bottle with a cap in some water or broth.
Stir in remaining ingredients. Mix
Cover and Simer 30 (or more) minutes.
Feeds 4 as a side dish.
CP classic cowhand chili (1920’s style)
(Disclosure: This was lifted from a 1920's Mexene tin bottle and modified a bit.)
1lb. Chuck roast, brisket, etc. cut into 1/4-1/2” chunks
1/4 -/1/2 lb. Lard or beef tallow. Lard is what we like.
1 quart of hot water or beef broth
1 tbs. Table salt
1 to 3 tablespoons Cowboy Pepper® Chili Powder. (Ok, whatever you have on hand. Mexene is the bomb.)
Steam the meat ion a covered pot until half cooked.
Add a quart of hot water or broth
Stir in the Cowboy Pepper® Chili Powder well.
Simmer for an hour or so, adding water or broth if needed.
Keep stirring from time to time.
https://mexene.com/
https://www.tshaonline.org/handbook/entries/gebhardt-mexican-foods-company
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