Years ago, I came upon a chuck-wagon cookbook. Actually, it was a cookbooklet. The book was full of pictures of old cowboys cooking in the great outdoors and some pretty fantastic food. Below is our favorite recipe from the booklet. It’s so good on cold wintery nights, not to mention warm summer evenings.
Ingredients
- 2 ½ lbs. beef cubes (5 cups)
- 2 tbsp. flour
- 1 tbsp paprika
- 1 tsp chili powder
- 2 tsp salt
- 2 tbsp butter
- 1 tbsp vegetable oil
- 2 sliced onions
- 1 clove garlic, minced
- 1 28 oz. can tomatoes
- 3 tbsp chili powder
- 1 tbsp cinnamon
- 1 tsp ground cloves
- ½ to 1 tsp dry crushed red peppers
- 2 cups chopped potatoes
- 2 cups chopped carrots
Instructions
- Coat beef in a mixture of flour, paprika, one tsp chili powder, and salt.
- Brown in hot fat in a large Dutch oven.
- Add onion and garlic and cook until soft.
- Add tomatoes, chili, cinnamon, cloves and peppers.
- Cover and simmer 2 hours.
- Add potatoes and carrots and cook for another 45 minutes
- Enjoy!