Cowboy Chili Created by Chef Nedra Harris for Herb Market 2017


3 Tablespoons olive oil

3 lbs. beef shoulder cut into large cubes and sprinkled with your favorite spice mix

Sea salt & freshly ground black pepper to taste

2 tablespoons ancho chili powder

​1 tablespoon ground coriander

​1 tablespoon ground cumin

​1 tsp of cinnamon

​1 tablespoon sweet paprika

1 tablespoon dried oregano

​1/4 tsp pootiespice (or your favorite spice mix)

​2 medium onions diced

10 garlic cloves halved

​3 canned chipotle peppers in adobo, chopped

1 jalapeno pepper seeded and chopped

1 tsp of sugar

2 tablespoons tomato paste

​1 (28 oz.) can of tomatoes, crushed by hand

1/2 cup masa harina

3 bunches of cilantro, stems removed and roughly chopped

2 bunches of chopped chives for garnish 

​1 1/2 cups of sour cream for garnish

​shredded cheddar cheese for garnish (about 1/2 cup


​In a large stock pot heat olive oil.  Season the beef shoulder all over with spice mix or pootie spice.  Brown the beef.

​As the beef browns stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon.  Lower the temperature and "toast" the spices. 

In a food processor puree onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar.  Add this mixture to the stock pot with the beef.

​Increase the heat to medium to steam vegetables and sweeten the peppers.

​Add enough water to cover by 1 inch (about 1 quart)

​Add crushed tomatos with their liquid.  

Bring to boil and skim any foam that comes to surface.

Reduce heat to simmer and cook for about 2 hours, until the meat is fork tender.  Add more water if necessary.

​When done stir in the masa harina and with a potato masher, mash the chili so meat comes apart in shreds.

Season with the chopped cilantro and additional salt & pepper to taste.

​Serve garnished with the sour cream, shredded cheddar and chopped chives.


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