Prairie Pride Chili, BBQ & Spice

Comment by Bud "Marshal" Stilwell on October 8, 2012 at 5:50am

Western-Style Beef 'N' Beans

 

Ingredients:

3 pounds ground beef

2 medium sized onions

2 stalks celery, chopped

2 teaspoos beef bouillon granules

2/3 cup boiling water

2 28 ounce cans baked beans with molassas

1 1/2 cup prepared mustard

1 1/2 cups ketchup

3 cloves garlic, minced

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 pound sliced bacon, fried till crisp, drained on paper towel and crumbles

 

Preparation:

1. Preheat oven to 375 degrees

2. In a Dutch oven over medium heat, cook the beef, onions, and celery together until the meat is no longer pink and the vegetables re tender; drain. Dissolve the bouillon in the boiling water, then stir into the beef mixture. Add the beans, ketcup, mustard, garlic, salt, and pepper and mix well. Cover and bake until bubble, 60 to 70 minutes; stirr a few times.

3, Top with the crumbled bacon.

That's it - it's fairly easy. You can serve this in a bowl like chili, or when bringing to a party I like to serve with tortilla chips. You can even sprinkle some shredded cheese on top.

Comment by Bud "Marshal" Stilwell on October 8, 2012 at 2:55pm

Here is a Link to the Fannie Farmer Cookbook.

http://www.amazon.com/Fannie-Farmer-Cookbook-Marion-Cunningham/dp/0...#_

Comment by Bud "Marshal" Stilwell on May 9, 2013 at 9:47am

Here is a Recipe That I tried the other day and found be rather tasty.  I would be remised if I did not give credit to the person and book I found it in. 

Kathy McCraine's book, Cow Country Cooking: Recipes and Tales from Northern Arizona's Historic Ranches,  is available at www.kathymccraine.com.

 

Red Wine Chili

2 large onions, sliced 6 tablespoons oil 3 pounds ground beef (preferably 15 percent fat) 2 bell peppers, chopped 6 cloves garlic, minced 1 28-ounce can tomatoes, chopped 3 teaspoons salt, or to taste 6 whole cloves 2 bay leaves 2 4-ounce cans chopped green chiles 6 tablespoons chili powder, or to taste Chopped jalapeños to taste 1 15-ounce can red kidney beans, drained 2 15-ounce cans pinto beans, drained 1 cup dry red wine 1 small bunch cilantro, chopped

Brown the onion in oil. Add the beef, bell pepper and garlic. Brown, stirring as the meat cooks. Drain off the grease. Add the tomatoes, wine, salt, cloves, bay leaves, chiles, jalapeños and chili powder. Cover and simmer at least 2 hours. Add the beans and simmer until heated through. Add fresh chopped cilantro right before serving.

Comment by Neil Waring on May 9, 2013 at 6:22pm

I will give this one a try, might be too much spice for me but it does sound tasty. I will post something after trying iut. Seems after the long winter (I think it finally ended last week) here in Wyoming I am in a grilling state of mind right now. Maybe some of your Chili over a burger?

Comment by Bud "Marshal" Stilwell on May 10, 2013 at 5:58am

Neil, that idea sounds good.  Chili Burger!

Comment