Ultimate Rodeo Chili: Buck’em-Off Beef and Bean Delight 🌶️🥩

Buck’em-Off-Chili Con Carne Recipe 🌶️🥩

Prep Time: 15 minutes
Cook Time: 3 hours and 5 minutes
Total Time: 3 hours and 20 minutes
Servings: 24
Yield: 24 8-ounce servings

Description:

Buck’em-Off-Chili Con Carne is a mouthwatering recipe that earned its stripes with a first-place award in a Chili Contest at the Cloverdale Rodeo in the summer of 2000, where it outshone 18 other talented chefs. Bursting with flavor and warmth, this chili is perfect for any occasion, whether it’s a cozy family dinner or a bustling gathering of friends.

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Ingredients:

• 1/2 cup all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped garlic cloves
• 6 onions, chopped
• 2 cans (15 ounces each) red kidney beans, including liquid
• 3 cans (14.5 ounces each) plum tomatoes, including liquid
• 3 tablespoons tomato paste
• 1 quart beef broth
• 1 can (10.5 ounces) mushroom stems and pieces, including liquid
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon granulated sugar
• 3 teaspoons garlic powder
• 2 teaspoons ground cayenne pepper
• 1 tablespoon dried oregano leaves
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 sweet red pepper, diced
• 1 green pepper, diced
• 1 celery rib, chopped
• 1 cup beer
• 1 cup dry red wine
• 2 tablespoons tapioca starch
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 cup sharp cheddar cheese, grated
• 1 onion, finely chopped
• 1 green onion, chopped

Instructions:

1. Prepare Meat: Cut rib steaks or roast into 3/8″ cubes. Place them into a large bowl and sprinkle with flour, mixing well to coat.

2. Brown Meat: In a large frying pan, heat olive oil over medium-high heat. Add the coated meat cubes and fry until lightly browned, about 5 minutes, stirring frequently. Transfer the browned meat cubes to a large cooking pot.

3. Simmer: To the pot, add chopped garlic, chopped onions, red kidney beans (including liquid), plum tomatoes (including liquid), tomato paste, beef broth, mushrooms (including liquid), chili powder, ground cumin, sugar, garlic powder, cayenne pepper, dried oregano leaves, black pepper, salt, sweet red pepper, green pepper, and celery. Simmer covered for at least 1 1/2 hours, stirring occasionally.

4. Add Beer and Wine: After simmering for 1 1/2 hours, add beer and red wine to the pot. Continue to simmer covered for an additional 15 minutes.

5. Adjust Seasonings: Taste the chili and adjust the seasonings to your preference at this point.

6. Thicken: In a small bowl, mix together tapioca starch with 1/4 cup of water. While the chili is still simmering, add the tapioca mixture to the pot to thicken slightly.

7. Serve: When ready to serve, garnish each bowl with grated sharp cheddar cheese and finely chopped onions.

8. Alternative Meat Option: If preferred, you can substitute 2 pounds of lean ground round instead of chuck steaks. Dredge the ground round in flour and fry until lightly browned, then continue with the recipe as instructed.

Enjoy your hearty Buck’em-Off-Chili Con Carne with its rich flavors and satisfying warmth, perfect for gatherings or cozy nights in! 🍲🔥