Cowboy-Style Chili with Beef and Dried Chiles
This chili uses beef and dried chiles for a straightforward, hearty pot. It can be made in a Dutch oven over a campfire or on a stovetop, and it improves with a little simmering time.
Ingredients (serves 6–8)
2 pounds beef stew meat or ground beef, 2–3 dried chiles (such as ancho or guajillo, stems and seeds removed), 1 onion (diced), 3–4 garlic cloves (minced), 1 can diced tomatoes, 2–3 cups beef broth, 1–2 tablespoons chili powder or cumin, salt, pepper, and optional oil for browning.
Method
Toast the dried chiles briefly in a dry pan, then soak them in hot water for 15–20 minutes until soft. Blend or finely chop them into a paste with a little of the soaking liquid. In a Dutch oven or large pot, brown the beef in batches with a little oil. If using ground beef, cook it to 160°F, checked with a food thermometer. Add the onion and garlic and cook until softened. Stir in the chile paste, tomatoes, broth, chili powder or cumin, salt, and pepper. Bring to a simmer. Cover and cook 1–2 hours (longer is fine over a gentler fire) until the beef is tender and the chili has thickened. Stir occasionally and add more broth if needed. Taste and adjust seasoning. USDA guidance
Dried chiles give more depth than chili powder alone, but chili powder works as a substitute if dried chiles are not available. The chili holds well and can be made ahead. Serve as is or with simple toppings if you have them.
For make-ahead meals, refrigerate in shallow containers within 2 hours (1 hour above 90°F). Keep at 40°F or below, use within 3–4 days, and reheat to 165°F. USDA leftover-safety guidance
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
Comments