Dad’s Wild West Chili

My dad put his Wild West Chili recipe in one of my school cookbooks they sold each year. He always used beef and pork, but I’ve used a ton of different meats to great success. My favourite spin on it is elk and adding a habanero pepper for heat. This chili is popular everywhere it goes.

Even the vegan/vegetarian version of this chili is amazing! The flavour that develops over hours of simmering (and from the addition of beer!) makes this recipe a winner. If you have some veggie friends coming for dinner, I highly recommend it.

What Kind of Meat?

Beef and Pork: More traditional version – how my dad made it growing up and well loved.

Turkey: Turkey chili is similarly rich but flavour is a bit more mild. I like to mix turkey and beef for a combination of richness and flavour.

Game Meat: Elk is my all time favourite, but moose, black bear, and venison are all delicious.

Beef: This classic chili is made with ground beef. My favourite way to make it is with local beef because it has so much more flavour. Use little to no fat if you are using lean or higher fat beef.

Make Your Own Chili Powder

To truly make the best chili, you need to blend/grind your own chili peppers. Mexican dried peppers such as anaheim, guajillo, and ancho make the best combination. If you don’t have any, just use regular chili powder.

Anaheim Peppers: Anaheim peppers are mildly spicy with a mild smoky flavour. Typically the dried and fresh name are the same, which is unusual for peppers. These peppers are best utilized dried or roasted – bringing out a different (and improved) flavour profile.

Guajillo Peppers: Fresh guajillos are also known as Mirasol peppers. Guajillos have a sweet fruity flavour and are mild-medium spicy. Guajillos are wonderful in making salsa roja and have a complex flavour profile that makes them stand out.

Ancho Peppers: These mild peppers are also known as Poblano peppers in their fresh form. Once in a while a pepper may be wildly spicy, but it’s not very common in commercial grown peppers. Ancho peppers are a bit smokier than fresh Poblanos, but both have a relatively mild earthy flavour that goes well in chili, marinades, and seasonings.

To Prepare Dad’s Wild West Chili

Instructions 

Preheat a large heavy bottom pot over medium-high heat. Once it’s almost smoking, add 2 tbsp of oil (if using) and let it get hot and shimmering. Now add the ground meat and salt, browning the meat all over. Once the meat is no longer pink, remove to bowl and set aside, leaving behind some of the fat if there is any.

Reduce the heat to medium, adding 2 tbsp of oil to fry the onion, peppers, and garlic.

Soften the vegetables before adding in the chili powders, cumin, and drained meat back in. Toss to combine with the spices and toast lightly for 30 seconds.

Add the canned tomatoes, liquid smoke, beer, molasses, and hot sauce. Bring to a simmer then cover and reduce the heat to low for 1 hour.

After 1 hour, add the kidney beans. Return to a simmer and cover, cooking for another 2 hours.

Adjust seasonings before serving. Enjoy!

Author: Laurel Braun

Dad’s Wild West Chili

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My dad put this chili recipe in one of my school cookbooks they sold each year. My dad always used beef and pork, but I’ve used a ton of different meats to great success. My favourite spin on it is elk and adding a habanero pepper for heat. This chili is popular everywhere it goes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course: Lunch & Dinner, Main Course, Soups and Stews

Cuisine: American

Servings: 5

Calories: 633 kcal

Ingredients Method Nutrition Notes

Ingredients

  

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• 3-4 tbsp tallow or neutral oil*
• 2 lbs ground extra-lean meat**
• 2 tsp kosher salt
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 anaheim or poblano pepper, chopped
• 2 garlic cloves, minced
• 2 tbsp ancho chili powder
• 2 tbsp of ground chili peppers***
• ¼ tsp ground cumin
• 2 28 oz cans diced tomatoes, pureed
• 6 drops liquid hickory smoke
• 1 can beer or beef stock
• 1 tbsp molasses
• 2 tbsp Louisiana hot sauce
• 2 (14 oz) cans red kidney beans, rinsed

Method

1. Preheat a large heavy bottom pot over medium-high heat. Once it’s almost smoking, add 2 tbsp of oil (if using) and let it get hot and shimmering. Now add the ground meat and salt, browning the meat all over. Once the meat is no longer pink, remove to bowl and set aside, leaving behind some of the fat if there is any.
2. Reduce the heat to medium, adding another 1-2 tbsp of oil if needed to fry the onion, peppers, and garlic.
3. Once the vegetables are softened, add the chili powders, cumin, and drained meat back in. Toss to combine with the spices and toast lightly for 30 seconds.
4. Add the canned tomatoes, liquid smoke, beer, molasses, and hot sauce. Bring to a simmer then cover and reduce the heat to low for 1 hour.
5. After 1 hour, add the kidney beans. Return to a simmer and cover, cooking for another 2 hours.
6. Adjust seasonings before serving.

Nutrition

Calories: 633kcal

Notes

*I use fat if I am using a lean meat, like game. When I get ground beef from a local farm, it’s often very fatty. I do not cook with any fat and even drain the beef before adding it back in. Use your judgment.

**If using a fatty meat, use no oil when cooking. I have made chili with beef, turkey, bison, elk, moose, and bear. All are delicious!?

***For chili powder, I use anaheim, guajillo, and ancho. If you don’t have any, just use regular chili powder.

Nutrition Per Serving (made with extra-lean beef): Calories 633 kcal | Carbohydrates 48 g | Protein 50 g | Fat 27 g | Sodium 1,829 mg | Potassium 1,682 mg | Fiber 14 g | Vitamin A 167 μg | Vitamin C 55.4 mg | Calcium: 240 mg

beef recipes, black bear recipes, dairy-free, egg free, fall recipes, game meat recipes, gluten-free, high fiber, high protein, one pot meals, venison recipes, winter recipes

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