Food

It’s Cowboy Chili Night

Food

Our lifestyle expert Gany Lalo of Blue Stallion Farm shares her recipe for Cowboy Chili. Her zingy take on this fall classic will warm your belly.
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Here at the farm, it’s my husband, Jimmie, who takes the lead on one of our favorite family events: chili night. We cook it cowboy style—outdoors over our fire pit in a cast iron pot. The whole process is a ceremony, and we make an entire evening out of it. We chop wood, build a fire, prepare all the ingredients, and cook the chili together. Our chili is built on the classic recipe, but with a flavorful and spicy twist.

WHY JUST MAKE A MEAL WHEN YOU CAN CREATE A MEMORY? WHEN THE NIGHTS GET COOLER AT BLUE STALLION FARM, GANY LALO AND JIMMIE BERNAL WRANGLE THE KIDS, STOKE THE CAMPFIRE, AND TURN CHILI NIGHT INTO A FAMILY FIESTA. – BY GANY LALO

We kick things off by lighting the fire—a cowboy’s true friend! Once it’s flaming and embers are glowing, we hang the pot over the pit in true campfire style. We use a simple Iron tripod that lets the pot hang over the fire with some air in between. You can find these in any outdoor camping supply store. You might want to pick up an extra-long wooden spoon so you don’t get burned as you stir the chili. We also use special long BBQ gloves for cooking the chili outside.

You can add your own cowboy flair to your party. Bring out blankets or straw bales to get comfortable around the fire. Read cowboy poetry. We take out the guitar, play music, and sing along. While we savor the chili, we savor the moment.

COWBOY CHILI

INGREDIENTS:

  • □ ¼ cup vegetable oil
  • □ 2 green peppers, chopped
  • □ 2 yellow onions, chopped
  • □ 3 pounds ground beef
  • □ 2 beef bouillon cubes or 3 tablespoons powdered bouillon
  • □ 1 cup red wine
  • □ 3 fresh tomatoes, cut in small cubes
  • □ 5 fresh tomatoes, chopped
  • □ 3 garlic cloves, minced
  • □ 1 (12) oz. can tomato paste
  • □ 1 ½ teaspoons paprika
  • □ 2 teaspoons chili powder
  • □ 1 teaspoon cayenne pepper
  • □ 1 ½ teaspoons dried basil
  • □ 1 ½ teaspoons dried oregano
  • □ 1 tablespoon dried parsley
  • □ ½ teaspoon black pepper
  • □ 1 teaspoon salt
  • □ 15 drops hot pepper sauce (Tabasco or Cholula)
  • □ 1 (15) oz. can kidney beans, drained
  • □ 3 tablespoons fl our
  • □ 3 tablespoons cornmeal
  • □ ½ cup water

TO MAKE IT:

  • ► Heat the pot over the fi re. Once it’s good and hot, pour in the oil.
  • ► Add the green peppers and onion and cook until they’re soft. Add the minced garlic. Continue cooking and stirring for a few minutes to extract the flavors.
  • ► Add the ground beef and cook until browned.
  • ► Crumble the bouillon cubes into the pot or stir in the powder, whatever you have at home is fine.
  • ► Stir in the wine and keep cooking for about 6 minutes.
  • ► Stir in the fresh tomatoes and keep cooking for 4 minutes. Stir in the tomato paste.
  • ► Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Sprinkle in the salt and pepper and stir.
  • ► Let everything come to a boil over the heat. Once boiling, remove the pot from the heat and add the kidney beans. Let this sit for about 8 minutes; the cast iron stays hot and keeps cooking the chili but at a simmer.
  • ► In the meantime, whisk together the fl our, cornmeal, and water in a small bowl until smooth. Stir into the chili.
  • ► Set the chili back on the fire for another 15 minutes until chili has thickened.
  • ► Remove from heat and let it rest. Serve over over rice or, if you prefer, with bread or tortilla.