Recipes: Chili, Soups & Stews

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Recipes: Breakfast
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Recipes: Chili, Soups & Stews
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Sonofabitch Stew

2 pounds lean beef
Half a calf heart
1/2 pounds calf liver
1 set sweetbreads
1 set brains
1 set marrow gut
Salt, pepper
Louisiana hot sauce

Kill off a young steer. Cut up beef, liver and heart into I -inch cubes; slice the marrow gut into small rings. Place in a Dutch oven or deep casserole. Cover meat with water and simmer for 2 to 3 hours. Add salt, pepper and hot sauce to taste. Take sweetbreads and brains and cut in small pieces. Add to stew. Simmer another hour, never boiling.



3 pounds chuck or other inexpensive beef roast
2 pounds pork roast or boneless pork ribs
2 bay leaves, broken in half
1 teaspoon dried parsley
2 cloves garlic, chopped
1 tablespoon dried, minced onion flakes
1 tablespoon Worcestershire sauce
1 tablespoon instant beef stock or 1 can beef broth
2 tablespoons olive oil
1 medium yellow onion, chopped
1 green or red bell pepper, seeded and chopped
2 large carrots, chopped into small bite-size pieces
4 medium potatoes, peeled, cooked and cut into eighths
2 tablespoons butter
2 tablespoons all-purpose flour
Juice from the cooked meat.
Cut the meat into chunks small enough to fit in your crockpot.
Place the bay leaves, parsley, garlic, onion flakes and Worcestershire on top of the meat.
Mix the instant beef stock with a cup of hot water and pour over
the meat, or use the beef broth and pour over the meat. Add enough water to cover the meat, cover and cook on high for 1 hour. reduce the heat to low and cook for 4-5 hours more or until the meat is tender.
Remove the meat from the crockpot. Divide the meat in half and cut one half of it into bite-size pieces. (Save the other half for
another dish such as burritos.) Strain the juice from the crockpot and let cool. Skim off any excess fat and reserve the juice.
Heat the oil in a large Dutch oven or heavy pot, stir in the onion,
bell pepper and carrots and cook over medium heat until the onion and bell pepper are tender. Remove the vegetables to a bowl. Melt the butter in the pot, stir in the flour and brown for a minute or so. Whisk in the strained juice from the meat until you have the consistency of
light cream. Add water if you do not have enough juice or want it
Add the vegetables back to the pot. Then add the potatoes, meat
and salt and pepper to taste.

Cook for 20 to 30 minutes over low heat until everything is warmed through and the flavors meld. Serve in large shallow bowls with sourdough or dark, crusty bread. Serves 4-6


Chuckwagon Stew

2 1/2 lb Beef cubes (5 cups)
2 Tb Flour
1 Tb Paprika
1 tsp Chili powder
2 tsp Salt
3 Tb Lard or vegetable shortening
2 Sliced onions
1 Clove garlic - minced
28 oz Can of tomatoes
3 Tb Chili powder
1 Tb Cinnamon
1 tsp Ground cloves
1/2 tsp Dried & crushed red peppers
2 cup  Chopped potatoes
2 cup  Chopped carrots
Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt.  Brown the beef in hot lard or shortening in a large Dutch oven.
Add onion and garlic and cook until soft.  Add canned tomatoes, chili powder, cinnamon, cloves and peppers.
Cover and simmer for 2 hours.   Then, add the potatoes and carrots and cook until vegetables are done (usually about 45 minutes).  Serves 6 hungry cowpokes.


Boot Kickin' Cowboy Stew

4 tablespoons vegetable oil
3/4 cup all-purpose flour
2 teaspoons onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions, blanched and peeled
1 bay leaf
1 dried chipotle pepper, whole for less heat, or 1 pepper in adobo, diced (optional)
1 (10 ounce) can condensed onion soup
3 (10 1/2 ounce) cans beef broth
1 teaspoon Liquid Smoke seasoning (sold in the spice aisle of most supermarkets)
1 pound golden potatoes (such as small Yukon Gold), cut into 2-inch chunks
6 carrots, peeled, cut into 2-inch chunks
3 stalks celery, cut into 1-inch chunks
3 tablespoons all-purpose flour mixed with 1 tablespoon cold water (optional, for thicker broth)
Salt and pepper, to taste

In a large pot, heat oil over medium-high heat.

In a sealable plastic bag, mix together flour, onion powder, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated.

Brown meat in hot oil, in batches, about one minute per side. Remove meat, reduce heat to medium and add onions. Brown onions, about 3 minutes total, then remove from pot and set aside

Drain excess fat from pot. Add browned meat, bay leaf, chipotle pepper (if using), onion soup and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.

Add Liquid Smoke, potatoes, carrots, browned onions and celery; cook 30 minutes more. (For a thicker broth, 30 minutes before stew is done, slowly stir the flour-water mixture into stew.) Season finished stew with salt and pepper to taste.

Makes 6 to 8 servings


Easy Texas Chili

3 pounds chuck roast (cubed) or ground beef (formed into tiny meatballs)
2 tablespoons oil
2 cloves of garlic, minced
6 tablespoons chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon ground cumin
3 cups tomato or veggie juice
3 beef bullion cubes
salt and black pepper to taste
Cut chuck roast into cubes or mold ground beef into small meatballs.  Fry the meat in cooking oil until outside is browned.  Add minced garlic and cook for two minutes.

 Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated. Cook for 1 minute.

 Add tomato or veggie juice and bullion cubes and stir for about 20 seconds.

 Simmer for 45 minutes, stirring occasionally.  Then remove from heat and add salt and black pepper to taste.  Serve garnished with lime wedges and sour cream.  Great with cornbread or sourdough bread.  Makes 6 cups.


Texas Cowboy Stew

6 slices bacon
1 cup sliced onions
1/2 cup chopped green bell pepper
1 1/2 pounds ground beef
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chili powder
2 cups cubed potatoes
2 large cans tomatoes)
1 can corn, drained or 1 cob corn, cut off

Fry bacon, remove from skillet. Sauté onions and bell pepper in bacon drippings. Add beef and garlic. Brown together and simmer for 30 minutes.

Add salt, pepper, chili powder, tomatoes and potatoes. Cook over low heat until potatoes are done. Add corn; simmer 10 minutes.

Crumble bacon over top.


Cowboy Soup

1 pound ground beef
1 medium onion
1 (16 ounce) can mixed vegetables
1 (10 ounce) can Ro*Tel tomatoes and green chiles
1 (13 ounce) can Spanish rice
1 (14 1/2 ounce) can stewed tomatoes
1 (17 ounce) can cream-style corn

Brown ground beef and onion lightly in a 4-quart kettle. Add remaining ingredients; cover and simmer for 40 minutes.


Cowboy Stew

Yield: 8 servings

1 pound ground beef
1 onion, chopped
1/4 cup celery, chopped
4 green onions, chopped
1/4 cup chopped chile peppers (optional)
1 tablespoon chili powder
2 tablespoons granulated sugar
1 (10 ounce) can diced Ro-Tel tomatoes
1 (12 ounce) can corn
6 new potatoes, cut into bite-size pieces
2 (15 ounce) cans ranch style beans
2 cups water

Brown ground beef, add onion, celery, green onion, chili peppers and sauté until tender. Add remaining ingredients. Increase heat to boiling point stirring frequently. Reduce heat cover and simmer for 30 minutes.

Salt and pepper to taste.

Serve over cooked rice with hot rolls or garlic bread. 

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