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Chuck Wagon Chili

 Chuck Wagon Chili


2 tablespoons vegetable oil or rendered beef fat
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 tablespoon ground oregano

2 tablespoons fajita seasoning
2 medium yellow onions, chopped
2 tablespoons minced garlic
1 (12-ounce) beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can tomato sauce

¼ cup pickled jalapenos with juice
1 cup beef broth
2 teaspoons salt

2 (15.5) cans dark red kidney beans, drained
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish


Trim excess fat from chuck roast and place in Dutch Oven over medium high heat and allow fat to render.  Add the beef in batches and brown. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Return beef to oven and add chili powder, cumin, cayenne pepper, ground oregano and fajita seasoning, stirring to coat beef well. Add the tomatoes, tomato paste, beef broth, beer, jalapenos and salt, to the pot. Stir well and bring to a boil. Reduce to a simmer, cover, and cook until meat is very tender, 1 hour and a half to 2 hours, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Add beans and allow to cook for an additional 30 minutes.  Skim off any fat that rises to the top of the chili.

Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.