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hearty bowl of cowboy chili recipe with ground beef, kidney beans, carrots, and tomatoes, topped with a dollop of sour cream, shredded cheese, and chopped cilantro. A piece of cornbread is visible in the background.

cowboy chili recipe

A hearty cowboy chili recipe ith ground beef, pinto beans, kidney beans, and an array of flavorful spices. Perfect for a filling meal that gets better after a night in the fridge, great for meal prep, and flexible enough to adjust the heat and ingredients to suit your taste. Ideal for a family dinner or gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Simmer Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 7 servings
Course: Appetizer
Cuisine: Tex-Mex, American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Ground Beef - You can substitute with ground turkey or beef chuck for chunkier chili.
  • 1 cup Dried Beans -Soaked overnight and cooked.
  • 1 cup Kidney Beans - Soaked overnight and cooked.
  • 1 cup Sweet Corn - canned, or frozen corn.
  • 1 14.5 oz Diced Tomatoes - Fire-roasted tomatoes add more depth to the flavor.
  • 2 tablespoon Tomato Paste - Adds richness and thickness to the chili.
  • 2 cups Beef Broth - Can substitute with chicken or vegetable broth.
  • 1 medium Yellow Onion - Chopped.
  • 2 Bell Peppers - Any color chopped.
  • 4 cloves Garlic -Minced.
  • 2 Jalapeños - optional for extra heat.
  • 3 tablespoon Chili Powder - Add more for heat if desired.
  • 1 tablespoon Ground Cumin - Adds earthiness.
  • 1 tablespoon Smoked Paprika - Adds smoky depth.
  • ¼ teaspoon Cayenne Pepper - Adjust for heat level.
  • 1 tablespoon Dried Oregano - For herbal flavor.
  • To Taste Salt & Black Pepper - Season as desired.
  • 1 tablespoon Brown Sugar - Adds sweetness to balance spices optional.
  • 3 slices Bacon -Adds smokiness and richnessoptional.
  • ¼ cup BBQ Sauce - Stirred in at the end for flavor optional.
  • ½ cup Dark Beer - Adds depth of flavor optional.

Equipment

  • 1 Large heavy pot or Dutch oven (Essential for cooking the chili in one pot, allows for even heat distribution. )
  • 1 Long wooden spoon (For stirring the chili without scraping the pot.)
  • 1 Sharp Knife (For chopping vegetables like onions, bell peppers, and garlic.)
  • 1 Cutting Board (For chopping and prepping ingredients.)
  • 1 Can Opener (For opening canned beans, tomatoes, and other canned goods.)

Method
 

  1. Soak beans overnight in cold water, drain and rinse thoroughly. Simmer in fresh water for 45 minutes, then drain, keeping some of the cooking liquid.
  2. Heat a large pot over medium-high heat. Add ground beef and brown until no pink remains. Drain excess fat, leaving about 2 tablespoons for flavor.
  3. Add diced onions to the pot and cook until softened. Stir in bell peppers and garlic, cooking for 2 more minutes. Add chili powder, cumin, and smoked paprika. Toast the spices for 1 minute.
  4. Pour in diced tomatoes and stir in tomato paste. Add beef broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
  5. Stir in the drained beans and corn. Season with salt and pepper to taste. Simmer uncovered for 30-45 minutes, stirring occasionally. The chili should thicken as it cooks.
  6. Let the chili rest for 10 minutes before serving. Taste and adjust seasonings. Add more chili powder for heat or stir in BBQ sauce.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 35mgCalcium: 80mgIron: 4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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