Cowboy rodeo chili

Cowboy rodeo chili

SBcanning shall offer as many ways to make chili as possible.
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Calories 300 kcal


  • 3 cups red kidney beans
  • 5 tsp ground coriander seeds
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1 tbsp freshly ground black pepper
  • 4 elephant cloves, minced
  • 1/4 cup grape seed oil
  • 3 Spanish Onions chopped
  • 3 lb beef steak or roast, trimmed and cut into 1/2 – 1 inch cubes
  • 4 canned chipotle peppers seeded and chopped
  • 1 can diced tomatoes
  • 1 tbsp Mexican oregano (can substitute with other oregano)
  • 2 tsp sea salt
  • 2 bay leaves (My Dad cooked almost everything with bay leaves for that extra punch in soups, stews, chilies)


  • Using small bowl, mix together chili powder, ground coriander, paprika, cumin, cayenne, cinnamon, freshly ground pepper and 1/3 cup of water until in a paste forms. Then add minced garlic to the mixture and stir well.
  • In a large Dutch Oven, heat grape seed oil over medium high heat, adding Spanish onions, stirring until golden brown.
  • Add coriander paste and fry, stirring constantly until the oil starts to separate.
  • Stir in chipotle peppers, tomatoes, oregano, sea salt, bay leaves, and finally, the seared beef, and any reserved cooking liquid from the beans, as well as the beans. I use canned beans (time-saver).
  • Reduce the heat to simmer for 60 – 90 minutes, until the beef is cooked tender.
  • Remember to remove the bay leaves prior to serving.
  • This Healthy Recipe makes up to 20 servings.
  • Healthy Recipe may be served with a pilaf rice, herbed rice or long grain rice. I prefer to serve with crusty buns and a Caesar Salad! (salad and rice pilaf are on this site under Salads and Rice Pilaf.
  • This is another winning Healthy Recipe!
Keyword Chili, Cowboy rodeo chili, SBcanning