I know I have posted a chili recipe in the past...but this is one I just used the other day while at Hanley Farm (see my posting: Back in Time; for a moment).

Cowboy Chili, now if you know anything about chili...you know Texas Chili has no beans...anything else is Yankee chili!

From time to time, I do get people that like beans in their chili...so when I know those people are coming I always serve them on the side for them to add. When you do give them beans on the side...not just any bean will do. Make sure you serve Ranch Style Beans...

Oregon Cowboy Chili

1 lb Ground Chuck
1 lb Stew Beef, 1" square
1 large sweet onion, diced
1 medium sweet green pepper
4 clove garlic, minced
1 small jalapeno, finely chopped
1 tsp mexican oregano
1 tsp cumin
1 tsp corriander
2 tbsp chili powder
1 tbsp mexican chili pepper
1 can Ro-Tel tomatoes with chilies
1/2 tsp cayenne pepper
2 cups water
Salt to taste

In a Dutch oven over medium high heat saute' beef, onions, pepper, garlic, and jalapeno until meat is lightly browned. Add remaining ingredients and bring to a boil, then lower heat to simmer covered for 1 to 1/2 hours. If thicker chili is wanted...you may add a masa harina slurry (I add tomato paste for a richer flavor).

Serve with tabasco Sauce, freshly diced onions and cheese forthose who like cheese on their chili.

"That's Good Cooking!"

Will McLaughlin
Cowboy Cook

www.thatsgoodcooking.com