Cowboy Chili and Baked Bean Pot

TOTAL TIME: 2 hr 15 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 large fresh bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (12-ounce) bottle beer
  • 4 cups beef stock
  • 1/4 cup thick Worcestershire sauce
  • 1 (16-ounce) can baked beans
  • 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
  • Scallions, thinly sliced on an angle for topping
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Directions

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.

Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.

Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

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Newest Ratings and Reviews

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  • on March 18, 2014

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    This was more soup than chili and uncomfortably spicy -- my dinner companion was coughing while he ate it although I only put 2 Fresno chilies and 1 tablespoon of chipotle chili powder in the pot (the chipotle powder may have been too hot). If I make this dish again, I will cut down on the amount of beef stock and heat going into the pot. I love to serve spicy food but not if it causes my guests to choke.

    people found this review Helpful.
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  • on November 07, 2011

    Flag

    Phenomenal, if I could add more stars I would. Love it especially with the Fresco Cheese, was hard to find but worth it.

    people found this review Helpful.
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