It’s that time of year! Perfect crisp, cool weather for a warm bowl of chili. Recipes that are simple, provide enough for a few meals and require a minimal amount of dishes are a hit in my house. Cast iron skillet meals are my favorite and this Pole Line Chili is a good one.
With that said, here is a great recipe from the Trail Boss’ Cowboy Cookbook. This one is from the Butler Ranch in Aundale, Colorado. Here is the background according to the cookbook.
Pole Line is an old line camp on this historic ranch. Primitive as it is, we gather there with friends and family to cut our Christmas trees. It is a wonderful recipe that expands to 30 people. Children enjoy it and it cooks up well on a wood-burning stove.
Pole Line Chili Recipe
Cast Iron Pole Line Chili Recipe
- Cast Iron Skillet
- 2 lbs ground beef can replace with stew meat
- 8 oz tomato sauce
- 12 oz beer
- ¼ cup ground red chili
- 2 garlic cloves finely chopped
- 1 onion chopped
- 1 ¼ tsp dried oregano
- ½ tsp paprika
- 1 ½ tsp ground cumin
- 1 ¼ tsp salt
- 1 pinch cayenne pepper
- ¾ lb cheese grated
- 1 can chili beans
- Brown meat in cast iron skillet. Drain grease.
- Add tomato sauce, beer, ground chili, garlic, onion, oregano, paprika, 1 tsp. cumin and salt. Stir to blend.
- Bring to boil; lower heat and simmer 30 minutes, uncovered, stirring occasionally.
- Taste (best part of any cooking duties!) – adjust seasonings and add cayenne and beans, simmer, uncovered for another half hour.
- Stir in cheese, remaining cumin. Simmer until cheese melted, watching that cheese does not stick.
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