Cowboy beans recipe

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tobes01

Full Member
May 4, 2009
1,700
9
Hampshire
"2kg Beef Brisket trimmed and sliced into 2.cm cubes
500ml hot coffee
3 large dried chillies
olive oil (or pig fat as per above ;0) )
2 heaped teaspoons of ground cumin
2 Heaped teaspoons of smoked paprika (it is well worth getting this, found it in the speciality bit in sains)
1 heaped teaspoon of dried oregano
2 fresh bay leaves ( i used dried)
2 red onions peeled and diced
3-4 fresh chillies
2 cinnamon sticks
10 cloaves of garlic peeled and finely sliced (i crushed)
salt and pepper
4 x 400g tins of chopped toms
3 tablespoons molasses or muscovado sugar
3 peppers deseeded and sliced
2 X 400g tins of beans (kidney,butter or pinto) drained

Make coffee, whilst its hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile put your largest casserole type pan (dutch oven) on a low heat (high over the fire) and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, untill the onions have softened. Deseed and chop half your fresh chillies. Slice Up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic and a good pinch of salt and pepper and a splash of the chilli infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper , cover with a lid then simmer for 3 hrs, stirring occasionally.

After a few hours use 2 forks or a potato masher (I used a hand whisk, worked very well) to break up the meat and pull it apart. Once you have done this add the slice peppersand tinned beans and leave to simmer, stirring occasionaly, for 30 minutes with the lid off untill the meat is completely falling apart and deliciouse."
Gave it a try today - utterly delicious. Pre-cooked it at home, went to the woods with a dutch oven and gave it a final cook-off with the beans, peppers and some coriander. I also added some chocolate. There were 6 of us, and all agreed it was the best chilli they've ever eaten.

Thank you!
 

bikebum1975

Settler
Mar 2, 2009
664
1
45
Connecticut
Do as my Granny used to with salt pork fry it up to a crisp first best way gives good flavor course I don't know if she drained all the fat off or not she may have used some of it to cook eveything in. Ahh the good ol days.
 

atross

Nomad
Sep 22, 2006
378
0
40
London
Gave it a try today - utterly delicious. Pre-cooked it at home, went to the woods with a dutch oven and gave it a final cook-off with the beans, peppers and some coriander. I also added some chocolate. There were 6 of us, and all agreed it was the best chilli they've ever eaten.

Thank you!
Glad you liked it! Chocolate sounds like a good add in! Made the beans the other weak and also finished it of in the dutch oven, so so good!

Did the rocky mountain meatballs on the skillet with the beans and was amazing! It is a good book, have also done the baby back ribs, and will be trying a few of ther other recipies that look quite easy to do outdoors.

May be a group cooking day could be on the cards:campfire:
 

Chinkapin

Settler
Jan 5, 2009
746
1
79
Kansas USA
Pardner, if you are ever in Texas or Oklahoma and attend a "chili cook off", be sure that you are packin' yer "hogleg" (shootin' iron) when you suggest adding some chocolate. to that thar recipe!
 

Chinkapin

Settler
Jan 5, 2009
746
1
79
Kansas USA
Seriously, I'm not going to give you any chili recipes as the internet is full of them, but I will give you some tips regarding finishing off your chili when you serve it.

Some people like to put a handful of Fritos in the bowl prior to adding the chili. They do go very well together. Unfortunately, I do not know if Fritos, a corn chip, (made by Frito-Lay corp.) are sold in the UK. I have been on camping trips where we just opened the bag and poured some chili on top of the Fritos and ate it out of the bag. No plate to clean.

Many people add some grated cheddar cheese to the top of the hot chili and let it melt as they serve it. Also many people here will chop up a nice mild onion and sprinkle that over the top along with the cheese. This is my preferred way. Many years ago, I used to stop at a pub in Okmulgee, Oklahoma that served their chili on Fritos, topped with cheese and onion AND a small bit of sweet relish. This may sound terrible to you, but I assure you it goes quite well.

Be brave, and try some of these things, you wont regret it.
 
R

rominekarte

Guest
Seriously, I'm not going to give you any chili recipes as the internet is full of them, but I will give you some tips regarding finishing off your chili when you serve it.

Some people like to put a handful of Fritos in the bowl prior to adding the chili. They do go very well together. Unfortunately, I do not know if Fritos, a corn chip, (made by Frito-Lay corp.) are sold in the UK. I have been on camping trips where we just opened the bag and poured some chili on top of the Fritos and ate it out of the bag. No plate to clean.

Many people add some grated cheddar cheese to the top of the hot chili and let it melt as they serve it. Also many people here will chop up a nice mild onion and sprinkle that over the top along with the cheese. This is my preferred way. Many years ago, I used to stop at a pub in Okmulgee, Oklahoma that served their chili on Fritos, topped with cheese and onion AND a small bit of sweet relish. This may sound terrible to you, but I assure you it goes quite well.

Be brave, and try some of these things, you wont regret it.
Hi..
Thanks for the recipe and its been really good one...
 

Chinkapin

Settler
Jan 5, 2009
746
1
79
Kansas USA
rominekarte --

Thanks for being adventuresome enough to give it a try! I generally do not post recipes because it seems seldom that anyone ever gets back to you and says they loved/hated it.

I used to live near Kansas City, Missouri and one day I got the Kansas City Jail chili recipe from the television. It was the best recipe that I ever had. It wasn't anything fancy or complicated. Unfortunately, I have lost it and can't locate it even on the internet. I do, however, remember the main point of the recipe. The sheriff said that he made it up one day in advance, put it in the refrigerator and let it sit overnight. During this time virtually all of the grease will rise to the top and then the next day he would remove it prior to reheating and serving. Taste the same, better for you and way less likely to cause stomach upset.

Anyway, glad you liked it.
 

atross

Nomad
Sep 22, 2006
378
0
40
London
rominekarte --

Thanks for being adventuresome enough to give it a try! I generally do not post recipes because it seems seldom that anyone ever gets back to you and says they loved/hated it.

I used to live near Kansas City, Missouri and one day I got the Kansas City Jail chili recipe from the television. It was the best recipe that I ever had. It wasn't anything fancy or complicated. Unfortunately, I have lost it and can't locate it even on the internet. I do, however, remember the main point of the recipe. The sheriff said that he made it up one day in advance, put it in the refrigerator and let it sit overnight. During this time virtually all of the grease will rise to the top and then the next day he would remove it prior to reheating and serving. Taste the same, better for you and way less likely to cause stomach upset.

Anyway, glad you liked it.

The leaving of chilli overnight does seam to have a good affect on the flavour, never been one for removing the grease/fat but then I guess that would explain why I am a xxl
 

AJB

Native
Oct 2, 2004
1,821
8
53
Lancashire
Funny, I finished a chilli last night that I started on Sunday, had it every night – yes, best to avoid north Lancs. I agree with and use all the tips here, but if I had to add one it would be to cook it for much longer than you’d think. The one I made on Sunday I cooked for 6 hours – YES SIX! I keep cooking it in the oven at a medium heat with a lid on so it’s not reducing and eventually, but suddenly it changes colour, it goes much darker and kind of rounds off the flavours – then it’s done!
 

Chinkapin

Settler
Jan 5, 2009
746
1
79
Kansas USA
AJB---

Absolutely, yes cook it a looooooog time. We cook it where it is just hot enough to simmer very low. As long as your fire is not too hot, and you don't let it reduce too much, you can't hardly overcook it.