As we are preparing our passover celebration, I wanted to share our family’s Leek Patties (Keftas de Prasa) recipe. These Leek Patties are a very popular family recipe for the Passover holiday. There are numerous adaptions of this recipe and…
On the Trail
September 14, 2017
Cowboy Chili + A Naturally Magazine Feature
When the nights start to get cooler one of our favorite family events is chili night. My husband, Jimmie, takes the reins on this one because we cook our chili cowboy style- outdoors over our fire pit in a cast iron pot. We make an entire evening out of this process which has become a ceremony of its own unique kind. First we chop the wood and build the fire, then we prepare all of the ingredients and cook the chili together.
Our family's cowboy chili is built on the classic recipe but has a flavorful and spicy twist. There is also something special about making it in a cast iron pot over the fire that adds even more flavor. Once you get the fire roaring and the embers are glowing you can hang your pot over the pit. We use a simple Iron tripod that lets the pot hang over the fire with some air in between. These tripods can be purchased at any outdoor camping supply store. Also, pick up an extra long wooden spoon so you don't get burned as you stir the chili. We also use special long BBQ gloves for cooking the chili outside.
Add the ground beef and cook until browned:
Crumble the bouillon cubes into the pot:
Add the wine, stir and cook for 6 minutes:
Stir in the fresh tomatoes and tomato paste. Keep cooking for 4 minutes:
Season with paprika, chili powder, cayenne pepper, basil, oregano and parsley. Sprinkle with salt and pepper and stir:
Once it boils add the beans:
Stir and let this sit for 8 minutes. Remove from heat and stir in the whisked flour, cornmeal and water:
Set the chili back on the fire and cook for 15 more minutes until chili has thickened. Remove from heat, let it rest and serve!: