Cori's Chuckwagon Chili
There are many stories on the origins of Chili and how it was created. One story that keeps surfacing in history is that it was invented by cowboys on the trail during their cattle drives, and mixed small pieces of the toughest cuts of meats with water, spices and peppers that they foraged along the trail. It is rumored that the cowboys purposely planted peppers and spices among the cactus patches on the often used trails, to keep the cattle out of their herb patches. Then the cowpokes knew where their “secret cache” of peppers and herbs were hidden.

Chili has certainly evolved from its origins, however one thing remains the same: it’s great to enjoy a hot bowl of chili and a few cold ones after dusting oneself off after a hard day’s ride.

Many Chili purists would rather chew nails than put beans in their chili, and to each his own, but I like the added texture the beans add to this recipe.

Cori’s Chuckwagon Chili

3 pounds chili grind (ground chuck)
2 cups diced onion
1 ½ cups diced bell peppers
1/4c minced fresh garlic
1- 6oz can tomato paste
2-28oz cans tomato sauce
1-28 oz can diced tomatoes (including juice)
2 cans Rotel Tomatoes drained
2-27oz cans kidney beans—drained and rinsed
2-16oz cans chili beans in sauce—not drained
1-16oz can pinto beans—drained
2- 12oz dark beers
28oz beef stock
2 chipotle chiles and approximately 2 tbs. of the adobo sauce they come canned in
2 tbs. white vinegar
2 tbs. Worcestershire sauce
4 heaping tablespoons chili powder
1 tbs. oregano
1 tbs. cumin
1 tsp ground coriander
Salt and pepper to taste
¼ cup masa harina * See Cook’s Notes

Brown ground beef in a large heavy-bottomed kettle. (A cast iron Dutch oven would work well for this). Drain fat from ground beef and return to pot. Add onions, garlic and peppers, and cook for 10 minutes or until vegetables are softened and clear. Add tomato paste, tomato sauce, diced tomatoes, Rotel tomatoes, beer, stock, beans, and spices, vinegar, and Worcestershire sauce. Bring to a simmer. Mix masa harina with water until it forms a thin slurry. Add to Chili and continue to cook for approximately 2 hours.

This recipe makes a large batch, big enough to feed your entire camp, but can be halved for a smaller amount.

Chili will taste better when made the day before, and reheated, and can be frozen for up to six months.

*Cook’s Notes: Masa harina is a fine corn flour used to make corn tortillas. It can be found in your local supermarkets where the all-purpose flour and cornmeal are located. If your local area doesn’t carry masa harina, you can also puree 3-4 corn tortillas with some hot water in a food processor until completely smooth.

-Cori Boudreaux