Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
Big flavor on a budget. Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite.
Make it Your Own
- Top with Lime Zested Sour Cream – Just add a squeeze of lime and a pinch of zest to sour cream.
- Use Mexican Cotija cheese for a rustic, authentic flavor.
- Melt Monterrey Jack cheese over the top – Pop it in the microwave for a few seconds for over the top cheesiness.
- Add chopped cilantro – For color and freshness.
- Grab the Fritos chips – Pile high on top or use as a scoop.
Ingredients in Out West Cowboy Steak Chili
- Chuck Roast – Chuck roast cut in cubes, pre-cut stew meat or steak works great in this chili.
- Poblano Peppers – Poblano peppers may be called Pasilla peppers.
- Serrano Pepper – Serrano peppers have a deeper depth of flavor than Jalapeno.
- Onion – Sweet yellow onion.
- Garlic – Minced garlic. I keep a jar in my refrigerator to save on time.
- Lard – Lard or leftover bacon grease.
- Pinto Beans – One can of pinto beans or about 1 1/2 cups pre-soaked dried pinto beans.
- Beer – Modelo is perfect or any mild beer.
- Liquid Smoke – Adds that campfire smokiness to this chili, making it cowboy chili.
- Spices – Tajin Mexican seasoning, smoked paprika, chili powder, cumin, salt and sugar.
- Salsa Verde – Use my recipe or can sub green enchilada sauce.
- Corn Tortilla – Small corn tortilla, torn in very small pieces, adds texture and thickness.
Out West Cowboy Steak Chili
- 3 tbsp lard or bacon grease (divided) can use vegetable oil
- 1 yellow onion cut in half then thin sliced
- 2 poblano peppers cut in half then thin sliced
- 1 serrano pepper diced
- 1 tbsp garlic minced
- 1 tbsp Tajin Mexican Seasoning
- 2 lb chuck roast cut in cubes
- 1 can pinto beans or your favorite beans
- 2 tsp liquid smoke
- 1 can beer I used Modelo
- 1 cup salsa verde aka green enchilada sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1/4 tsp cumin
- 1 small corn tortilla torn in very small pieces
- In a large soup pot, saute onion, poblano pepper, serrano pepper and garlic in 1 tbsp lard over medium high heat.
- Remove vegetables to a small bowl and set aside.
- Season chuck roast cubes with Tajin and sear in pot, working in batches. Making sure to brown all sides.
- Add vegetables back to pot, along with remaining ingredients, including torn corn tortillas.
- Simmer for about 2 hours or until beef is tender.