The very impetus for Saucy Cherie was sparked by a hankering to create an electronic recipe collection accessible anytime, anywhere.
And Stampede party favourites were the very first recipes we posted. In the three years since then, we’ve managed to cull our tattered clipping file, surge ahead with another obsession (vintage Seventeen magazine recipes), and even helped create a Stampede centennial keepsake cookbook.
Along the way, we’ve fallen out of love with delicious.com, which seemed like such a good idea before pinterest came along. Curating party recipes and planning ideas is a great way to stay organized and inspired.
But onto this year’s Stampede recipe roundup.
This chili welcomes us back to basics. Our chili has been getting a little too out there, and this is simple and warm and good.
COOKHOUSE BEEF CHILI
Recipe courtesy of Ricky Lauren, Cuisine, Lifestyle, and Legend of the Double RL Ranch
2 to 3 tablespoons olive oil
2 cloves garlic, minced
1 large onion, coarsely chopped, plus more for garnish (optional)
1/2 teaspoon ground cumin (used 1 tsp)
1/2 to 2 teaspoons (up to 1 tbsp) chili powder
1/2 cup chopped green bell pepper
1 pound ground beef
One 28-ounce can whole tomatoes, crushed
One 15-ounce can kidney beans, not drained
Coarse salt and freshly ground black pepper
Grated cheddar, for serving
Sour cream, for serving
Chopped onion, for serving
Heat oil in a large saucepan. Add garlic and onion, and cook until onions are translucent, about 5 minutes. Add cumin and chili powder; cook, stirring, for 1 minute.
Add beef, and cook until browned, about 6 to 8 minutes. Add green pepper, and cook for 2 minutes.
Add tomatoes, beans and their liquid, and cook until thickened, 35 to 45 minutes. Season with salt and pepper. Serve with desired toppings.