Cowboy Chili Recipe is a hearty, flavorful bowl of comfort that’s perfect for a chilly evening or a game day gathering. This easy-to-follow recipe delivers a rich, satisfying chili that’s packed with robust flavors and will quickly become a family favorite.
Key Ingredients for Cowboy Chili Recipe
- 1.5 lbs ground beef (80/20 or 90/10 for leaner option)
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil or cooking oil of choice
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, hot sauce, corn chips
How to Make Cowboy Chili Recipe
This Cowboy Chili Recipe is incredibly easy to make, promising a deeply satisfying flavor with minimal effort. Its rich, savory texture and blend of spices make it a soul-warming dish that comes together in about 20 minutes of prep and 1 hour of simmering. Get ready for a simple yet profoundly delicious meal.
Step-by-Step Instructions
- Brown the Beef: Heat the tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped yellow onion and chopped bell peppers to the pot with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Add the Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant. Then, add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Stir well to coat the beef and vegetables with the spices and cook for about 1 minute to toast them, which enhances their flavor.
- Incorporate Tomatoes and Beans: Pour in the crushed tomatoes, diced tomatoes (with their juices), drained and rinsed kidney beans, pinto beans, and black beans. Add the can of diced green chilies and stir everything to combine.
- Add Broth and Season: Pour in the beef broth and stir. Season with salt and black pepper to your taste. Bring the chili to a simmer.
- Simmer and Develop Flavors: Once simmering, reduce the heat to low, cover the pot, and let the chili cook for at least 1 hour, stirring occasionally. This allows the flavors to meld together beautifully. For an even richer flavor, you can simmer it for longer.
- Taste and Adjust: Before serving, taste the chili and adjust the salt, pepper, or cayenne pepper if needed. If the chili is too thick, you can add a little more beef broth or water to reach your desired consistency.
- Serve: Ladle the hot Cowboy Chili Recipe into bowls and serve with your favorite toppings.
Why You’ll Love This Cowboy Chili Recipe
You’ll absolutely adore this Cowboy Chili Recipe for its deeply satisfying, rustic flavor profile that hints at open range adventures. Unlike a quick weeknight chili, this version boasts a layered richness from the blend of spices and a hearty texture that truly sticks to your ribs. Plus, the sheer abundance of protein and fiber from the various beans makes it a budget-friendly meal that doesn’t skimp on taste or nutrition, a stark contrast to the often pricey restaurant versions.
The generous portion sizes mean you get incredible value for your money; you’ll have delicious leftovers for days without breaking the bank, making it perfect for feeding a crowd or planning future meals. Imagine the joy of scooping a spoonful of this robust chili, topped with creamy sour cream and sharp cheddar, perhaps with a side of crunchy corn chips for that perfect textural contrast. It’s a truly mouthwatering experience that’s easy to achieve in your own kitchen. So gather your ingredients and get ready to whip up a batch of this unforgettable Cowboy Chili Recipe – your taste buds will thank you!
Storing and Reheating Tips
This Cowboy Chili Recipe is a fantastic make-ahead meal. For refrigeration, allow the chili to cool completely before transferring it to airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. For freezing, ensure the chili is thoroughly cooled. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Frozen Cowboy Chili can be stored for up to 2-3 months. Thaw in the refrigerator overnight and then reheat as directed.
Final Thoughts
This Cowboy Chili Recipe truly embodies comfort food, offering a deeply satisfying and flavorful experience. We encourage you to give this robust recipe a try at home; it’s a simple yet rewarding culinary adventure that’s sure to impress.
Cowboy Chili Recipe
Ingredients
Equipment
Method
- Heat the tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1.5 lbs ground beef
- Add the chopped yellow onion and chopped bell peppers to the pot with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.1 large yellow onion, 2 bell peppers, 1.5 lbs ground beef
- Stir in the minced garlic and cook for another minute until fragrant. Then, add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Stir well to coat the beef and vegetables with the spices and cook for about 1 minute to toast them, which enhances their flavor.3 cloves garlic, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper
- Pour in the crushed tomatoes, diced tomatoes (with their juices), drained and rinsed kidney beans, pinto beans, and black beans. Add the can of diced green chilies and stir everything to combine.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can pinto beans, 1 (15 ounce) can black beans, 1 (4 ounce) can diced green chilies
- Pour in the beef broth and stir. Season with salt and black pepper to your taste. Bring the chili to a simmer.1 cup beef broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Once simmering, reduce the heat to low, cover the pot, and let the chili cook for at least 1 hour, stirring occasionally. This allows the flavors to meld together beautifully. For an even richer flavor, you can simmer it for longer.
- Before serving, taste the chili and adjust the salt, pepper, or cayenne pepper if needed. If the chili is too thick, you can add a little more beef broth or water to reach your desired consistency.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1 cup beef broth
- Ladle the hot Cowboy Chili Recipe into bowls and serve with your favorite toppings.