The Chuckwagon - Old West Recipes

The Chuckwagon - Western Recipes

Buffalo (or beef) Steaks with Chipotle-Coffee Rub

Ingredients

3 teaspoons ground coffee
3 teaspoons ground chipotle pepper (or chipotle chile powder)
1/4 cup paprika
2 teaspoons toasted cumin seeds
3 tablespoons sugar
1 tablespoon salt
4 buffalo or beef steaks (8 ounces each)

Combine coffee, ground chipotle, paprika, cumin seeds, sugar and salt. Rub mixture into steaks. Grill steaks until desired doneness. Makes four servings.

BBQ Biscuit Pie

Ingredients

2 Tb Canola oil 1 lb Ground Venison
1 Small onion, diced
3/4 - 1 Cup of your favorite BBQ sauce :)
1 Can Refrigerated, uncooked biscuits
2 C Cheddar cheese

Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour Venison mixture over busciuts. Sprinkle cheddar cheese on top liberally and place in an oven preheated to 350^o. Bake until cheese is melted and lightly browned on top.

Chuckwagon Stew

Ingredients

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2 1/2 lb Beef cubes.(5 cups)
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2 Tb All-purpose flour
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1 Tb Paprika
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1 tsp Chili powder
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2 tsp Salt
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3 Tb Lard
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2 Sliced onions
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1 Clove garlic, minced
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28 oz Can tomatoes
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3 Tb Chili powder
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1 Tb Cinnamon
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1 tsp Ground cloves
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1/2 tsp Dry chrushed red peppers
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2 cup  Chopped potatoes
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2 cup  Chopped carrots
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Mess Time!

This image available for photographic prints HERE!

Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Serves 6.

Quick Southwest Chili

Ingredients

1 1/2 pounds hamburger or ground turkey
2 cans kidney beans
1 can pinto beans
or
3 cans black beans
1 can whole kernel corn
1 can pitted black olives (optional)
1 small onion, diced
1 can Rotel tomatoes
1 can stewed tomatoes
1 package Taco seasoning
1 package Hidden Valley ranch dressing

Fry the hamburger with the onion. When done, drain the grease and then add all the other ingredients and stir to mix well. Heat for 15 minutes or until all ingredients are hot. Serves 8-10

Missouri-Style Barbequed Ribs

Ingredients

2 tb Salt
2 tb Chili powder
1/4 c Sugar
4 tb Paprika
2 tb Cumin, ground
2 ea Racks of 3/down pork ribs**
2 tb Pepper, black, fresh ground

Basting Sauce

1 3/4 c Vinegar, white
1 tb Salt
2 tb Hot pepper sauce
1 tb Pepper, black, fresh ground
2 tb Sugar

The term "3/down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve.

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