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.
Notes
Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, hot sauce, corn chips
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.