Billy's Kickin' Cowboy Chili
Three-time, 2nd place winner of the Greeley Independence Stampede Chili Cookoff
Many can win once. It takes real talent to consistently be the runner-up.
YIELD: 8 servings | PREP TIME: 15 min | COOK TIME: 4 hours| TOTAL TIME: 4 hours 15 min
1 lb Ground beef
1 Medium onion, chopped
2 – 28 oz cans Whole peeled tomatoes, un-drained
2 – 16 oz cans Diced green chiles, un-drained
1 – 7 oz can Diced green chiles, un-drained
1 ½ t Chili powder
¾ t Oregano
½ t Cumin
¼ t Pepper
¼ t Salt
Shredded cheese to taste (optional, for serving)
INSTRUCTIONS:
In a large skillet over medium-high heat, brown the ground beef and chopped onion together until the meat is fully cooked and no pink remains. Drain the meat onto paper towels to remove excess grease. Set aside.
Add the drained meat mixture to the slow cooker. Pour in both cans of whole tomatoes (crushing them by hand as you add them if you prefer a chunkier texture), all three cans of green chiles, and all the spices. Give everything a good stir to combine.
Cover and cook on HIGH for 1 hour.
Reduce heat to LOW and simmer for 3 to 4 hours. The longer it cooks, the deeper the flavor gets.
Ladle into bowls and top with shredded cheese if you like. Serve hot.
NOTES:
On the tomatoes: Don't drain them — that liquid is flavor. Crush the whole tomatoes by hand or break them up with a spoon as the chili cooks.
Heat level: Three cans of green chiles gives this a kick. If you're cooking for mixed heat tolerance, start with two cans and taste before adding the third.
Too acidic? With that much canned tomato, the chili can sometimes taste sharp. If that happens, stir in 1 t of sugar in the last 15 minutes of cooking and let it mellow out.
Make it a meal: Serve with cornbread, over rice, or with tortilla chips on the side. Leftovers are even better the next day.
Freeze it: This chili freezes for up to 3 months. Cool completely before transferring to freezer-safe containers.
