Texas Cowboy Chili Beans

Texas Cowboy Chili Beans

6
DEEJAE 0

"I just came up with this one day playing around in the kitchen. It's become a ranch favorite. Very unique and meaty, this is always a big hit at our potlucks. The men just love it. This will feed the cavalry. If you like Tex-Mex, you'll like this. Garnish with cheese."
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Ingredients

6 h servings 434 cals
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Original recipe yields 25 servings

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Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours.
  2. Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.
  3. Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed.
  4. Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes

Reviews

6
  1. 9 Ratings

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Most helpful positive review

Very good, I halved the recipe. Great in a flour tortilla.

Most helpful critical review

Although the flavor is pretty good, our beans would not soften in the least, even with extended cooking time. This is not a recipe that I would use uncooked pinto beans in, again.

Very good, I halved the recipe. Great in a flour tortilla.

Although the flavor is pretty good, our beans would not soften in the least, even with extended cooking time. This is not a recipe that I would use uncooked pinto beans in, again.

Ok not great

Beans didn't get nearly soft enough, but wow was that meat delicious! I may just use the first part of this recipe for my chucks from now on. Falling apart tender and flavored deliciously all th...

Awesome recipe but I suggest you soak the dry beans overnight.

My family has fallen in love with this recipe. Very savory and the only thing we change is how much cumin we put in. Otherwise such a great dish!