Cowboy Chili

This recipe is one that will really stick to your ribs!  It's chili kicked up a notch!  My husband said this is the best chili, even better than the normal chili with ground beef!  You know what they say....the way to a man's heart.....!

Cowboy Chili

2 Ribeye steaks
1/4 cup soy sauce
4 Tbsp. Worcestershire sauce
1 cup water
1/4 stick real butter
1 can petite tomatoes
1 can Rotel tomatoes
1/2 small white onion, rough chopped
1 small green bell pepper, chopped (optional)
1 tsp. Basil
1 Tbsp. ground pepper
1 Tbsp. salt
1 Tbsp. chili powder
2 cups cooked macaroni

Cut Ribeye steaks into small chunks and sauté in butter, water, Worcestershire and soy sauce in a deep stock pot for about 40 minutes.  Check about every 10 minutes to see if it needs more
 water added.  You want the meat to cook down, but not to get too thick or stick to the bottom of the pan.  During the last 15 minutes of cooking, allow the broth to cook down. 
Add 1 both cans of tomatoes to the pan.  Stir in seasonings. 

In a separate pot, cook macaroni in 1 1/2 quarts of salted water (1 tsp.salt) to just undercooked.  Drain and add to the chili.  Continue to cook another 15 minutes once the macaroni is added to thicken the chili up.

Serve it with a some hearty peppers or some Pepperjack cheese on top.

Enjoy!