Muleskinner's Chili

Muleskinner's Chili Recipe - A Hearty and Spicy American Classic

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 2 hours and 30 minutes | Servings: 6-8

Introduction

Muleskinner's Chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. This recipe combines a variety of meats, spices, and seasonings to create a delicious and satisfying chili that is sure to please any crowd.

History

Muleskinner's Chili has a long history that dates back to the days of the American frontier. Originally made by cowboys and muleskinners who needed a hearty and filling meal to keep them going during long days of work, this chili has become a classic comfort food that is loved by many.

Ingredients

2 – 4 strips of thick-sliced bacon
1 lb (454 g) of boneless pork chops, cubed small
1 lb (454 g) of round steak, cubed small
1 lb (454 g) of ground round steak
2 medium yellow onions, chopped
3 cloves of garlic, minced
1 (10 oz (283 g)) can of Spanish-style tomatoes with green chilies
1 (8 oz (227 g)) can of tomato sauce
0.5 tbsp (or to taste) of crushed red pepper
1 tsp of tabasco
3 heaping tbsp of chili powder
1 tbsp of ground cumin
1 tbsp of dried oregano leaves
1 tsp of ground oregano
2 tsp of cocoa powder
1 tsp of salt
1 tsp of paprika
0.5 tsp of cayenne pepper
12 oz (340 g) of beer

How to prepare

Cook the bacon in a large, heavy skillet until it becomes crisp.
Remove the bacon, crumble it, and set it aside.
In the same skillet, brown the cubed meat and ground meat using the bacon drippings.
Make sure to brown the meat in batches to prevent overcrowding.
Transfer the browned meat and any juices to a Dutch oven or a large pot.
In the same skillet, sauté the onions and garlic until they become slightly softened. Add additional bacon drippings if necessary.
Transfer the onion mixture to the Dutch oven and add the reserved bacon, tomatoes, tomato sauce, chopped chilies, and Tabasco sauce.
Bring the mixture to a simmer over medium heat, stirring well to combine all the ingredients.
Reduce the heat to low, cover, and cook gently for 30 minutes.
Stir in all the remaining ingredients, including the beer.
Cover and cook for 2 hours, stirring occasionally, until the chili has thickened and the meat becomes tender.

Variations

For a spicier version of Muleskinner's Chili, add additional crushed red pepper or cayenne pepper to taste. You can also experiment with different types of meat, such as ground turkey or chicken, to create a unique flavor profile.

Cooking Tips & Tricks

To ensure that your Muleskinner's Chili turns out perfectly every time, be sure to brown the meat in batches to prevent overcrowding in the skillet. This will help the meat to brown evenly and develop a rich flavor. Additionally, be sure to stir the chili occasionally while it is cooking to prevent it from sticking to the bottom of the pot.

Serving Suggestions

Serve Muleskinner's Chili with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. Cornbread or crusty bread on the side makes a perfect accompaniment.

Cooking Techniques

The key to making Muleskinner's Chili is to brown the meat in batches and simmer the chili slowly to allow the flavors to meld together. Be sure to stir the chili occasionally to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

If you don't have Spanish-style chilies on hand, you can substitute with diced green chilies or jalapenos. You can also use ground beef instead of round steak for a different texture.

Make Ahead Tips

Muleskinner's Chili can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Muleskinner's Chili in individual bowls garnished with a sprinkle of fresh cilantro and a wedge of lime. You can also serve it in a bread bowl for a fun and creative presentation.

Pairing Recommendations

Muleskinner's Chili pairs well with a cold beer or a glass of red wine. For a non-alcoholic option, try serving it with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftover Muleskinner's Chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Muleskinner's Chili contains approximately 350 calories.

Carbohydrates

Each serving of Muleskinner's Chili contains approximately 25 grams of carbohydrates.

Fats

Each serving of Muleskinner's Chili contains approximately 15 grams of fats.

Proteins

Each serving of Muleskinner's Chili contains approximately 30 grams of proteins.

Vitamins and minerals

Muleskinner's Chili is a good source of iron, vitamin C, and vitamin A.

Alergens

This recipe contains bacon and may not be suitable for those with pork allergies.

Summary

Muleskinner's Chili is a hearty and satisfying dish that is rich in proteins and fats. It is a good source of iron, vitamin C, and vitamin A.

Summary

Muleskinner's Chili is a classic comfort food that is perfect for a cozy night in or a gathering with friends. This hearty and flavorful dish is sure to warm you up on a cold day and satisfy your cravings for a delicious and satisfying meal.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Muleskinner's Chili. It was many years ago, back when I was just a young girl living on my family's farm in the heart of Texas. My mother had invited some friends over for a barbecue, and one of the guests was a grizzled old cowboy named Hank. He had a weathered face, a deep voice, and a twinkle in his eye that hinted at a wealth of stories and experience.

As the adults chatted and laughed around the picnic table, Hank sat quietly by the fire, tending to a large pot bubbling away with a rich, savory aroma that made my mouth water. Curious, I wandered over to him and asked what he was cooking. With a hearty chuckle, he replied, "Why, this here's Muleskinner's Chili, little miss. The best dang chili you'll ever taste."

Intrigued, I watched as Hank added a variety of ingredients to the pot – ground beef, onions, garlic, tomatoes, spices, and beans. He explained that Muleskinner's Chili was a recipe he had learned from an old friend he met while working on a ranch out west. The friend, a tough-as-nails muleskinner who could wrangle even the wildest of beasts, had passed down the recipe as a gesture of friendship and camaraderie.

As the chili simmered and the flavors melded together, Hank regaled me with tales of his adventures on the open range – riding through rugged terrain, herding cattle, and braving fierce storms. His stories painted a vivid picture of a life lived close to nature, where hard work and tenacity were valued above all else.

When the chili was finally ready, Hank ladled out steaming bowls for everyone to enjoy. The first spoonful I tasted was like a revelation – smoky, spicy, and bursting with flavor. It was unlike anything I had ever experienced before, and I knew in that moment that I had to learn how to make it myself.

After the barbecue, I asked Hank if he would be willing to share the recipe with me. With a grin, he agreed and pulled out a weathered piece of paper from his pocket. On it was scrawled a list of ingredients and instructions, written in a haphazard but endearing manner. He handed it to me with a wink and said, "Now, don't go messin' it up, ya hear?"

From that day on, I made it my mission to perfect the art of making Muleskinner's Chili. I experimented with different spice blends, tinkered with the cooking time, and even added a few secret ingredients of my own. Over time, I honed my skills and developed a version of the recipe that was truly my own.

As the years went by, I shared Muleskinner's Chili with friends and family, bringing it to potlucks, picnics, and gatherings of all kinds. Each time I served it, I would regale my guests with tales of Hank and his adventures on the range, adding a touch of nostalgia and magic to the dish.

Now, as I sit in my cozy kitchen, stirring a pot of bubbling chili on the stove, I can't help but smile at the memories that flood back to me. The scent of cumin and paprika fills the air, mingling with the warmth of the fire and the hum of the radio playing in the background. I think of Hank and his rough hands, his weathered face, and his twinkling eyes, and I am grateful for the gift he gave me that day – not just a recipe, but a connection to a world that is now but a distant memory.

As I serve up steaming bowls of Muleskinner's Chili to my loved ones, I can see the same spark of curiosity and wonder in their eyes that I felt all those years ago. And as they take their first spoonfuls, their faces light up with delight and satisfaction, just as mine did on that fateful day.

For me, Muleskinner's Chili is more than just a recipe – it's a legacy, a story, a taste of the past that continues to live on in the present. And as long as I have breath in my lungs and fire in my belly, I will continue to cook it, to share it, and to savor every last delicious bite. Hank may be long gone now, but his spirit lives on in every pot of chili I make – a testament to the enduring power of good food, good friends, and good memories.