‘Sweatin’ Cowboy Brumble

Origin: Prescott, Arizona.

Comments: Don’t let the name fool you. This is a stout high desert batch of fixins. It has the potential to sneak up on you on in a most business like manner with each breath, a pleasant “oh yah” No need to stay close to the conveniences this batch will stay with ya till mornin’s dawn.

History: This mix was created circa 1876, at the horse and cattle ranch of Bill and Betty Tuttle, near Prescott Arizona. Their Chef was Juan Caliente de la Sol. The recipe for this batch of brumble is a closely guarded secret held by a coveted few.

Rumor has it that, back in day, long after dinner and the cowboys had settled in for the night. In the cover of the darkness Juan would steal out of the ranch chuck house scampering secretively from bush to tree unseen. Selectively Juan would pluck and pick what he needed collecting the ingredients offered up by the desert. Satisfied with the night’s harvest Juan would return to the ranch, sneaking past the snoring bunk house retreating to his kitchen to prepare the “Brumble”

After preparing the chili Juan would then dehydrate the Chili and pack it up for the cowboys to munch on during the day as they made their rounds through out the ranch. On colder nights the Cowboys would add water and heat in pot. These firm fixins would stick to their stomachs day and night.

As is the nature of things, many of the ingredients would find their way back to the desert floor only to pop up the following spring where Senor Calientde de la Sol would harvest them once again….and so the cycle continued.

Rumor has it that every time the Tuttle’s had another child, they would sprinkle some of Juan’s spices on the walls of their adobe, stick a lit match to it and boom! Knock out the sides to make room for another addition. “It’s cheaper than swinging a mallet and you can nibble on the walls when you need a quick pick-me-up!” -- B Tuttle (c. 1888)

Now days, the herd is gone, only the foundation remains of the Tuttle ranch house. Juan Caliente has long passed into Chili history of regional fame……. but if one is given to wandering the bygone paths of the Tuttle Ranch cowboys, chances they may stumble across Juan’s former Chili pantry stocked with full compliment Brumble ingredients now growing wild. Enjoy.

Chet Myers 2004


1-2 lbs of steak, your choice, cut into bite size pieces
1-2 table spoons of cumin.
1 diced green pepper
1 diced red pepper
3-4 diced green Chilies
1 bottle of La Victoria Salsa Brava ‘red cap’ - optional.
4-6 minced garlic cloves
1 - 12 – 16 oz can red beans