Purely American Chisholm Trail Chuckwagon Stew Mix

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Purely American Chisholm Trail Chuckwagon Stew

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A rib sticking stew that celebrates America’s most famous cowboy trail. By the end of the Civil War, demand for beef in America was at an all time high. At that same time, an estimated 5,000,000 wild longhorn cattle roamed the grasslands of Texas. Cattleman there could not satisfy this demand because there was no efficient means of transporting the cattle to the established feedlots in St. Louis and Chicago. However, in 1867, Joseph McCoy convinced the leaders of the newly built Union-Pacific railroad to ship all the Texas longhorns they could bring into the frontier village of Abilene, Kansas. That summer he quickly built new stock yards and sent messages to cattleman throughout Texas that he would buy all the longhorns they could “trail” to his now cattle town. Thirty years earlier, Jesse Chisholm, a respected trader and guide, established a series of trading posts along a trail he developed from Kansas in the middle of Texas. He died in 1868 never to know how famous his trail was to become. Over the next fifteen years the legend of the American cowboy blossomed. Eventually the vast open spaces were fenced off with barbed wire. The railroad came to Texas and the “Rawhide” experience came to an end. Overall, more than five million longhorns, descendants of the cattle abandoned by the Spanish 300 years before, walked this famous trail.

$6.50

Quantity:

Additions:

6 c. water

1/2 lb. piece of salt pork

contents of seasoning packet (enclosed)
1 lb. stew beef, cut into small 1/2” chunks
2 cups onion, coarsley chopped
1 T. minced garlic (3 cloves)

2 tsp garlic, minced
1 medium green pepper, coarsley chopped
2 large carrots, sliced

contents of BBQ sauce bottle (included)
1 14 oz. can whole peeled tomatoes, crushed (include liquid)
1 4 oz can of green chiles, drained and chopped

3 Tb. light brown sugar

2 tsp. Worcestershire sauce

Cooking Directions:

Sort through and thoroughly wash beans. Soak beans four hours or overnight in water to cover by 2 inches. Drain beans and rinse well. Place beans in a 4 qt. cooking pot along with 6 c. water the salt pork and contents of seasoning packet. Cover and bring to a boil. Reduce heat to medium low, and cook for 1 hour.
In a large skillet, over medium heat, saute the beef for 5 minutes. Add the onions, garlic, green pepper and carrots and stir fry until onions are translucent. Add contents of skillet to stew along with the BBQ sauce.
Add tomatoes, green chile, brown sugar and Worcestershire sauce. Cover and bring back to a boil. turn to medium low and cook for 1 1/2 more hours. During the last 1/2 hour, remove the lid so the stew can develop a gravy-like consistency.
Remove the salt pork onto a clean cutting board. Discard the fat, dice the meat and return it to the stew. For best flavor, refrigerate overnight.

Serves 8. Freezes beautifully. Enjoy!