Cowboy Chili (For The Slow Cooker) Recipe by Chris Gan
Cooking Instructions ~6 hours 1 Working in batches, brown the beef and bison. Drain excess grease. Transfer to the slow cooker. Turn the slow cooker on to the “High” setting. 2 Fry the onion in a small amount of oil until translucent, then transfer to slow cooker. 3 Add the following to the slow cooker: 🔸 Diced tomatoes 🔸 Diced jalapeño 🔸 All of the dry spices 🔸 Hot sauce 🔸 Tomato sauce 🔸 Beef broth 4 Cover, and allow the mixture to heat up in the slow cooker on “High” for 30 minutes. 5 Add the following to the slow cooker: 🔸 Drained and rinsed beans 🔸 Mole sauce 🔸 Chipotle peppers 🔸 Diced bell peppers 🔸 Corn Pictures of the Mole sauce and chipotle peppers I use are below. 6 The slow cooker will be quite full, and you may think that you don’t have room for everything. Trust the process, and continue! 😆 Cover and cook on “High” for 30 minutes. 7 Add the brown sugar, then cover and cook on the “Low” setting for 4 to 5 hours. 8 Skim off any visible fat, and serve! You can be non-traditional (like me) and serve it over rice. It’s also great with cornbread or tortilla chips. 9 NOTES: 🔸If bison is not available in your area, substitute with all beef, or you can use ground venison or elk instead 🔸 If you prefer less heat, use poblano peppers instead of some or all of the jalapeños. If you prefer heat, keep the seeds! 🔸 I drain away most of the chipotle pepper sauce and also remove most of the seeds. If you want more heat, keep the seeds and transfer some of the adobo sauce to the slow cooker. 10 🔸 Instead of frozen corn, you may also use fresh, fully cooked corn on the cob. Simply remove the corn from the cobs with a knife, and transfer it to the slow cooker. Three or four cobs of corn should be sufficient. 1 Working in batches, brown the beef and bison. Drain excess grease. Transfer to the slow cooker. Turn the slow cooker on to the “High” setting. 1 Working in batches, brown the beef and bison. Drain excess grease. Transfer to the slow cooker. Turn the slow cooker on to the “High” setting. 2 Fry the onion in a small amount of oil until translucent, then transfer to slow cooker. 2 Fry the onion in a small amount of oil until translucent, then transfer to slow cooker. 3 Add the following to the slow cooker: 🔸 Diced tomatoes 🔸 Diced jalapeño 🔸 All of the dry spices 🔸 Hot sauce 🔸 Tomato sauce 🔸 Beef broth 3 Add the following to the slow cooker: 🔸 Diced tomatoes 🔸 Diced jalapeño 🔸 All of the dry spices 🔸 Hot sauce 🔸 Tomato sauce 🔸 Beef broth 4 Cover, and allow the mixture to heat up in the slow cooker on “High” for 30 minutes. 4 Cover, and allow the mixture to heat up in the slow cooker on “High” for 30 minutes. 5 Add the following to the slow cooker: 🔸 Drained and rinsed beans 🔸 Mole sauce 🔸 Chipotle peppers 🔸 Diced bell peppers 🔸 Corn Pictures of the Mole sauce and chipotle peppers I use are below. 5 Add the following to the slow cooker: 🔸 Drained and rinsed beans 🔸 Mole sauce 🔸 Chipotle peppers 🔸 Diced bell peppers 🔸 Corn Pictures of the Mole sauce and chipotle peppers I use are below. 6 The slow cooker will be quite full, and you may think that you don’t have room for everything. Trust the process, and continue! 😆 Cover and cook on “High” for 30 minutes. 6 The slow cooker will be quite full, and you may think that you don’t have room for everything. Trust the process, and continue! 😆 Cover and cook on “High” for 30 minutes. 7 Add the brown sugar, then cover and cook on the “Low” setting for 4 to 5 hours. 7 Add the brown sugar, then cover and cook on the “Low” setting for 4 to 5 hours. 8 Skim off any visible fat, and serve! You can be non-traditional (like me) and serve it over rice. It’s also great with cornbread or tortilla chips. 8 Skim off any visible fat, and serve! You can be non-traditional (like me) and serve it over rice. It’s also great with cornbread or tortilla chips. 9 NOTES: 🔸If bison is not available in your area, substitute with all beef, or you can use ground venison or elk instead 🔸 If you prefer less heat, use poblano peppers instead of some or all of the jalapeños. If you prefer heat, keep the seeds! 🔸 I drain away most of the chipotle pepper sauce and also remove most of the seeds. If you want more heat, keep the seeds and transfer some of the adobo sauce to the slow cooker. 9 NOTES: 🔸If bison is not available in your area, substitute with all beef, or you can use ground venison or elk instead 🔸 If you prefer less heat, use poblano peppers instead of some or all of the jalapeños. If you prefer heat, keep the seeds! 🔸 I drain away most of the chipotle pepper sauce and also remove most of the seeds. If you want more heat, keep the seeds and transfer some of the adobo sauce to the slow cooker. 10 🔸 Instead of frozen corn, you may also use fresh, fully cooked corn on the cob. Simply remove the corn from the cobs with a knife, and transfer it to the slow cooker. Three or four cobs of corn should be sufficient. 10 🔸 Instead of frozen corn, you may also use fresh, fully cooked corn on the cob. Simply remove the corn from the cobs with a knife, and transfer it to the slow cooker. Three or four cobs of corn should be sufficient. 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