Spice Cowboy, Southwest Chili Segment

Let's Build

Start by placing a 5 qt enamel cast iron Dutch Oven or a 5 qt pot of your choice, over medium heat. Once hot, add the olive oil, the sweet white onion & garlic. Stir to ensure it does not BURN. You only want to see a light golden brown color, caramelized. The next step is to add the poblano pepper. Stir to blend in well. Saute until lightly softened. About 2 to 3 minutes. 

 Now to add the ground beef. You want to break up as much of the beef as possible. Small pieces. Now to build more of the flavor profile. You will want to add, ground cumin, smoked paprika, dark chili powder & chipotle pepper & it's sauce. This would also be a good time to add the juice from the tomatoes. Season with cracked black pepper & kosher salt. Blend well. Let this simmer for about 15 or 20 minutes to let the acid from the tomato juice break down and tenderize the beef. 

  Now to finish off the chili. Stir in the crushed tomato, diced tomato, dark kidney beans & black beans. Blend well and reduce the heat to a medium low heat & let simmer. Stir occasionally. You could also put the chili into the oven at a temperature of 275 degrees F for 2 hours. You will still need to check it often.


Spice Cowboy, Mac & Cheese Segment

                              Let's Build

 In a large fry pan or a 6 qt size sauce pan add Southwest Chili & heavy cream. Bring to a low simmer over medium heat. Stir occasionally. Once up to a low boil add the Imperial Aged Cheddar & cumin. Blend well. Don't worry about the lumps you see from the Imperial cheese. They will cook themselves out. Continue to cook over a medium low heat. You will want to allow the base to reduce. Stir occasionally.

Tip: When Reducing; to know if the base has reduced enough simply look how rapid the boil is. If there is more action in the pan the chances are it`s ready.

As the base is reducing, cook off the pasta. In a 6 qt stock pot add 3 qts water and heavily Salt the water. Bring to a boil on high heat. Once the salted water is to a boil, add the pasta. Stir occasionally. Cook the pasta to al dente (to the tooth or with a little bone). Once at al dente drain and run cold water over the pasta to stop the cooking. It will need to take the second heat.

 You are ready to build. Blend the cheese and chili base with the pasta. Place into a baking dish. Top with white aged cheddar and the smoked cheddar. Bake at 350 degrees F for 15 to 20 minutes. Once you have a nice golden brown crust of cheese it's time time pull from the oven. Let set for 3 to 5 minutes and finish with fresh dice Jalapeno pepper.

   Spice Cowboy,Western Breakfast Bowl Segment


                 Let's build


 The first thing you will need to do is cut the potatoes into 2 inch pieces. Place them into a roasting pan. Coat them with oil, cracked black pepper & kosher salt. roast them at 350 degrees F for 30 mins or until done.

 Place the chili into a medium size sauce pan. Over medium heat bring to a simmer. Once hot reduce the heat to low and cover. Stir occasionally. 

 Crack the eggs into a medium bowl add the sour cream, whisk until well blended. Place a skillet over medium heat. Once hot add the olive oil and sweep over the bottom of the pan. Add your egg blend and stir frequently to ensure the perfect scramble. When cooked fully remove from heat. 

 Once the potatoes have finished it is time to build. In a large bowl layer the ingredients starting with the roast potato, egg scramble & lastly the Southwest Chili. Finish with aged white cheddar, chopped cilantro and fresh lime juice.

Southwest Chili

            Ingredients List

Serves 8 to 10
1 Sweet White Onion (Medium Dice)
4 Cloves of Garlic (Chopped)
1 Medium Size Poblano Pepper (Medium Dice)
1 Pound Ground Beef
1 tablespoon Ground Cumin
2 tablespoons Smoked Paprika
1/2 cup Dark Chili Powder
1 1/2 tablespoons Cracked Black Pepper
1 1/2 tablespoons Kosher Salt
1 or 2 Chipotle Pepper (fine chop)
1 tablespoon Chipotle Sauce
1 28 oz can Crushed Tomato
1 28 oz can Whole or Diced Tomato
1 19 oz can Dark Kidney Beans (Drained & Rinse)
1 19 oz can Black Beans (Drained & Rinse)

Cowboy Serving Tips

  I like to serve Southwest Chili with corn bread, sweet white onion (small dice) and white cheddar. The rest is simple really. You place your Dutch oven on a kitchen towel at the dinner table, all your fixin's and ring the dinner bell. You're good to go.



    Cowboy Mac & Cheese


             Ingredients List

Serves to 10

5 cups Southwest Chili
3 cups Elbow Pasta (Macaroni)
1 qt Heavy Cream
1 tablespoon Cumin
3 cups White Aged Cheddar (Shredded)
1 cup Naturel Smoked White Cheddar (Shredded)
1 cup Imperial Aged Cheddar (Break into pieces)
Kosher Salt or Sea Salt
1-2 Jalapeno Pepper ( Small Dice to Garnish)

                 Cowboy Serving Tips

You can serve Cowboy Mac & Cheese up with some fresh dice jalapeno pepper or a mix of you favorite hot sauce. This dish makes a great side dish or simply on it's own. A fresh buttermilk biscuit goes along way as well.


              Breakfast Bowl

Ingredients List

Serves 6 to 8

2 pounds Red Potatoes
1 Dozen Farm Fresh Eggs
3 cups Southwest Chili
2 cups Aged White Cheddar (shredded)
1 Lime
2 tablespoons Cilantro (chopped)
Cracked Black Pepper
Kosher Salt
Sour Cream

                 Cowboy Serving Tip

 I place the bowl in the centre of the table and surround it with all the comforts of Sunday brunch. Fresh warm San Francisco style sourdough bread, chili pepper jelly, butter milk pancakes, plates a mile high of bacon & sausage. Sour Cream to top the Western breakfast bowl. The final touch. A table surrounded with family & great friends.


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