Cowboy® Hardwood Lump Charcoal
Cowboy® Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
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Cowboy® All Natural Garlic & Onion Hardwood Briquets
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Cowboy® All Natural Apple Hardwood Briquets
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Cowboy® All Natural Mesquite Hardwood Briquets
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Cowboy® All Natural Hickory Hardwood Briquets
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Cowboy® All Natural Range Style Hardwood Briquets
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Cowboy® Apple Wood Chips
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Cowboy® Cherry Wood Chips
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Cowboy® Pecan Wood Chips
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Cowboy® Hickory Wood Chips
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Cowboy® Mesquite Wood Chips
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Cowboy® Range Style Wood Chips
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Cowboy® Smokin' Cups
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Cowboy® Apple Wood Chunks
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Cowboy® Hickory Wood Chunks
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Cowboy® Mesquite Wood Chunks
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Cowboy® Cherry Wood Chunks
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Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Hickory Barbeque Pellets
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Cowboy® Charcoal & Apple Barbeque Pellets
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Cowboy® Hickory Barbeque Pellets
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Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
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Cowboy® Range Style BBQ Sauce
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Cowboy® Smokehouse BBQ Sauce
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Cowboy® Prairie Fire BBQ Sauce
Cowboy® Pit-Style Cookin' Wood
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Chili Beans

Smoking chili using Oak & Hickory Hardwood Lump Charcoal brings out all the spices and smoky flavor.

Chili Beans on plate with cheese, onions and sour cream toppings and a slice of cornbread Close up of hand stirring chili on grill with Cowboy Oak & Hickory Lump bag in background

Try this recipe for your next gathering

Ingredients

  • 1 lb ground beef
  • 1 lb beef chuck roll cut into 1” pieces
  • 1 large red onion chopped
  • 2 10 oz. cans Rotel drained + 10 oz. water
  • 1 15 oz can tomato sauce
  • 1 8 oz can kidney beans, drained
  • 1 8 oz can white beans (or your bean choice)
  • 4 chipotle peppers in adobo sauce chopped or to taste
  • 1/3 cup El Mariachi (Spiceology Spices)
  • 1 tsp cumin
  • 2 tsp GirlCarnivore Ooomami powder (Spiceology Spices)
  • 2 tsp salt
  • 3 tbsp minced garlic

Preparation

  1. In a large pot or 12” Dutch oven brown the beef over medium-high heat. Season with salt and pepper, to taste.
  2. As the meat begins to brown, stir in the onions.
  3. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess greases, drain.
  4. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the additional seasonings adjusting to taste, if needed.
  5. Cover and cook over medium-high heat until it reaches a boil.
  6. Boil 5 minutes.
  7. Reduce heat and simmer for about 40 minutes, stirring occasionally.
  8. Serve warm with cheese, onions, sour cream, cilantro, and sprinkle a little extra El Mariachi over top for added heat.

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