Cobbs Ranch Salt

Cobb’s Cowboy Chili

Ingredients

2 Tbs Cobb’s Ranch Salt
32 oz Petite Diced Tomatoes
2 Tbs Chili Powder
2 Tbs Cumin
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 Tbs Smoked Paprika
3 Cans Beans (Strained)
5 Thick Slices Bacon (Chopped)
4 Cloves Garlic (Minced)
1 Tbs Liquid Smoke
1 Cup Ale
1 Lb Hamburger or Ground Venison
1 ½ Cups Water or Broth
3 Bell Peppers (Orange, Yellow, Green/Diced)
12 Oz Frozen Corn Kernels

Directions

In a Dutch oven or deep iron skillet, render bacon over medium heat.
Once bacon is almost fully cooked, add in onions and peppers. Cook down until they’re al dente.
Add minced garlic, diced tomatoes, beans, liquid smoke, and seasonings. Mix Well.
In a skillet brown hamburger meat. Strain grease and add to the Dutch oven. Mix well.
Mix in corn, ale, and broth. Mix well. Bring to boil and reduce to a simmer.
Simmer for 30-45 minutes or until the beans are fully cooked.
Serve.

Cobb’s Tater Soup

Chef- Chelsea Gieselmann IG- southrngritskitchen

Ingredients:

1/4 Cup Cobb’s Ranch Salt
8 Idaho Potatoes (Peeled and Diced)
1 Small Onion (Diced)
¾ Cup Carrots (Diced)
½ Stick Unsalted Butter
2 Pinches White Pepper
4 Cups Chicken Broth
8 oz Bacon (Chopped)
4 oz Sharp Cheddar (Freshly Shredded)
8 oz Cubed Ham
2 ½ Cups Milk
3 Cups Water
Garnish tips: Minced Parsley, Cheese, Cobb’s Ranch Salt, Ham, Bacon, or Green Onion

Directions
In a large Dutch oven, over medium high heat, cook chopped bacon until almost crisp. Add carrots, onions, garlic, and white pepper to the bacon and sauté until the carrots are soft and the onions are transparent. Remove ingredients from the pot leaving the remaining grease in the pot. Add diced potatoes and butter to the pot and stir. Add water, broth, and Cobb’s ranch salt. Mix ingredients together. Boil potatoes until tender remembering to stir occasionally. Remove your pot from the heat. Add milk to your potatoes. Using a hand blender, blend the potatoes until they are the consistency you desire. Stir in the carrots, bacon, onion, ham, and cheese.