Hearty Horsemen’s Fare

For those times when you have to feed a group of hungry horsemen, horsewomen and pony kids; those days when you just have no time; dark winter nights or cool summer days; or when you’re tired of horse show fodder!

Got something you’d like to share? Email Barbara at BFox@theRiding Instructor.net

Cheater Chili

Cheater Chili

I call this Cheater Chili because it’s easy and is made from grab from the shelf ingredients.  After spending seventeen years in the Southwest, I make this chili mild out of consideration for my Midwest horse friends. I’ve shared this at countless Pony Club sleepovers, and after many hard days in the barn. Prepare ahead of time then reheat in a slow cooker.  Left overs freeze well. Cheater Chili is a great, fast choice once October arrives. Add your own ingredients and make it yours.

For the basic chili, you will need:

2 pounds of ground beef. (I like mine lean and use 85/15)

2 packets of regular chili seasoning (I like McCormicks, but use the brand you like best)

3/ 28 ounce cans of whole tomatoes (I use whole tomatoes and squish them because I like the big clumps.  Diced tomatoes work )

4/ 15.5 ounce cans of dark red kidney beans, drained

3 large cloves of garlic, minced

salt to taste


Combine the ground beef  and minced garlic in an 8 qt. stock pot.

Cook the meat until all of the pink is gone.

Lower the heat and stir in the 2 packets of chili seasoning.

Pour the liquid from the tomatoes into the pot.

Add the tomatoes one at a time, squeezing each tomato into bite sized pieces. Be careful as this can get messy when they squirt.

Add two 28 ounce cans of tap water. (I like my chili like soup)

Drain and add the four cans of beans.

Salt to taste

Bring to a boil, then simmer for a half hour to allow the flavors to blend.

Let guests garnish with any of the following:

Sour cream, Onions, Grated Cheddar cheese, or vinegar

Serve with crackers or corn bread (I use the cheap box kind)

Feeds a dozen people.


If I were serving this chili at a horsemen’s function in the Southwest I’d add a can of chopped green chilies, and one or two can’s of Rotel- your choice of heat!

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