Cowboy Beef Chili by Tyler Florence
Recipe by Tyler Florence - Found on pg 172 of American Grill
Buy the book here: Amazon
When the days get longer, we don’t stop cooking over fire—we go bigger. The Cowboy Cauldron is perfect for large-format meals like chili, seafood boils, or campfire stews that feed a crowd and build serious flavor. With a wide basin and open-fire control, it’s the kind of cooking that makes a backyard feel like the center of the world.
Whether it’s a weekend hangout or a full-on summer gathering, the Cowboy Cauldron isn’t just up for the task—it makes it unforgettable.
We're especially loving this recipe from Tyler Florence and his team -- featured in his latest cookbook, American Grill. Give this one a go next time you're entertaining a group on a chilly (see what we did there?) fall or winter day!
Note: Photo shows this recipe scaled up for a large crowd
Ingredients
3 tablespoons extra-virgin olive oil
3 pounds (1.4 kg) beef shoulder, cut into large cubes
Kosher salt and freshly ground black pepper
2 tablespoons ancho chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1¼ teaspoon ground cinnamon
2 onions, diced
10 cloves garlic, peeled and halved
3 canned chipotle peppers in adobo sauce, chopped
1 jalapeño, seeded and chopped
2 tablespoons tomato paste
1 teaspoon sugar
2 quarts (2 L) beef broth, plus more as needed
1(28-ounce/794 g) can whole peeled tomatoes, crushed by hand
1/½ cup (65 g) masa harina
For serving
Shredded white cheddar cheese
Minced chives
Sour cream
Lime wedges
SET UP THE GRILL
Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. (See method, page 15) You want the temperature to hover around 400°F (205°C). While the grill is heating, place a large cast-iron or grill-safe pot on the hot side of the grill.
Add the olive oil to the pot. Season the beef with salt and black pepper. When the oil is very hot but not smoking, add the beef and cook, without stirring, until one side of the beef browns, 3 to 4 minutes. Stir and continue to brown the meat until all sides have color on them. You will need to do this in two or three batches so you have enough room to brown all the meat evenly. While the last batch is browning and it has about 1½ minutes left, stir in the ancho powder, coriander, cumin, paprika, oregano, and cinnamon.
Return all the beef to the pot.
Meanwhile, in a food processor or blender, puree the onions, garlic, chipotle peppers, jalapeño, tomato paste, and sugar.
Add the onion-chipotle puree to the beef in the pot. Add enough broth to cover by 1 inch (2.5 cm) and add the tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Move the pot to the cooler side of the grill. Let cook until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more broth if necessary, and continue to add coals or adjust the temp of the grill to keep it consistent.
Stir in the masa harina and bring back to a simmer for about 2 minutes. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper to taste.
TO SERVE
Garnish each serving with the shredded cheddar, chives, sour cream, and lime wedges.
