Cowboy Chili Recipe: Rich, Smoky Beef & Bean Pot (Print Version)

Cowboy Chili Recipe! Get ready for a rich, smoky beef and bean chili that’s perfect for a crowd or a cozy night in. Full of flavor and easy to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 110 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 2 lbs ground beef (80/20 chuck)
02 - 1 large yellow onion, chopped
03 - 1 green bell pepper, chopped
04 - 1 red bell pepper, chopped
05 - 4 cloves garlic, minced
06 - 2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
07 - 1 (6 oz) can tomato paste
08 - 1 (15 oz) can kidney beans, rinsed and drained
09 - 1 (15 oz) can pinto beans, rinsed and drained
10 - 4 cups beef broth (low sodium)

→ Flavor Enhancers & Spices

11 - 3 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tbsp smoked paprika
14 - 1 tsp dried oregano
15 - 1 tbsp brown sugar (packed)
16 - 1 tsp salt, or to taste
17 - 1/2 tsp black pepper, or to taste

→ Finishing Touches & Toppings

18 - Shredded cheddar cheese
19 - Sour cream
20 - Fresh green onions, sliced
21 - Sliced jalapeños (fresh or pickled)

→ Optional Extras

22 - 1/2 cup dark beer or coffee for depth
23 - Pinch of cayenne pepper for extra heat

# Instructions:

01 - In a large, heavy-bottomed pot or Dutch oven, brown your ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it's all nicely browned, drain off any excess fat—this is important for a non-greasy chili, trust me. Add your chopped onion and bell peppers to the pot, letting them soften for about 5-7 minutes. The kitchen will start smelling amazing, a really good sign that this Cowboy Chili Recipe is on its way!
02 - Now, stir in your minced garlic and tomato paste, letting them cook for about a minute until fragrant. This step really deepens the tomato flavor, giving it that rich, umami punch. Then, sprinkle in the chili powder, cumin, smoked paprika, and dried oregano. Stir constantly for about 30 seconds, letting those spices bloom in the hot oil. This is where the magic really starts; the aroma fills the whole house, a warm, earthy scent. Don't let them burn, though, that's an oops moment you want to avoid!
03 - Pour in the beef broth and diced tomatoes (undrained). Give it a good stir, scraping up any delicious browned bits from the bottom of the pot—that's pure flavor right there! Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes. Honestly, the longer it simmers, the better this Cowboy Chili Recipe tastes. I usually aim for an hour, sometimes even two if I have the time. This is where all those individual flavors become one harmonious, incredible dish.
04 - After its initial simmer, stir in your rinsed kidney and pinto beans, along with the brown sugar. I like to let them warm through and absorb all those fantastic chili flavors for another 15-20 minutes, uncovered this time, so the chili can thicken slightly. This is where I always remember to taste and adjust the seasoning. Sometimes it needs a little more salt, sometimes a touch more chili powder for a kick. Trust your taste buds here!
05 - Once your chili has reached your desired consistency and the flavors have melded beautifully, give it one last taste test. Add any extra salt or pepper if it needs it. This is your moment to make it truly yours! The chili should be thick, hearty, and have a deep, rich color. It's a glorious sight, honestly, after all that simmering. The aroma is just incredible, signaling that a truly satisfying meal is waiting.
06 - Ladle your hearty Cowboy Chili Recipe into bowls. This is the fun part! Pile on your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh green onions, and maybe some sliced jalapeños for an extra kick. It looks so inviting and colorful. Serve it warm with cornbread or crackers. Get ready for some serious comfort food vibes; it’s just so darn good!

# Notes:

01 - Don't rush the simmer! Seriously, the longer this chili cooks, the more the flavors deepen and mingle, transforming it from good to truly spectacular.
02 - Always taste and adjust your seasonings towards the end. What tastes right at the beginning might need a little tweak after simmering, that's a mistake I made often early on.
03 - For extra depth, a splash of dark beer or a teaspoon of unsweetened cocoa powder can be added during the simmering stage. It sounds weird, but trust me, it's a game-changer!
04 - This chili is even better the next day, so consider making it ahead of time for optimal flavor.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - sharp knife
03 - cutting board
04 - ladle

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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