Hearty Cowboy Chili: A Rich & Smoky Stove-Top Bowl (Print Version)
Cowboy Chili brings back memories of campfire stories and big flavors. This recipe delivers a rich, smoky, and comforting bowl, perfect for any gathering.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 110 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Hearty
# Ingredients:
→ Base & Proteins
01 -
1 tbsp olive oil
02 -
1 lb ground beef (80/20 preferred)
03 -
4 slices bacon, diced
→ Aromatics & Liquids
04 -
1 large onion, chopped
05 -
1 green bell pepper, chopped
06 -
4 cloves garlic, minced
07 -
1 (28 oz) can diced tomatoes, undrained
08 -
1 (6 oz) can tomato paste
09 -
3 cups beef broth
→ Flavorful Spices
10 -
2 tbsp chili powder
11 -
1 tbsp ground cumin
12 -
1 tsp smoked paprika
13 -
1/2 tsp salt (or to taste)
14 -
1/4 tsp black pepper (or to taste)
→ Hearty Add-ins
15 -
1 (15 oz) can kidney beans, rinsed and drained
16 -
1 (15 oz) can black beans, rinsed and drained
# Instructions:
01 -
First things first, get that bacon sizzling in your big pot or Dutch oven. I love the smell of bacon cooking; it's the start of something amazing, you know? Cook it until it's nice and crispy, then scoop it out and set it aside, but leave all that glorious fat in the pan! That's flavor gold right there. This is where the magic begins for our hearty meal.
02 -
Now, add your ground beef to the bacon fat. Break it up with a spoon and let it brown beautifully, getting some nice color on all sides. This step is crucial for flavor, so don't rush it. Once it's cooked through, drain any excess grease; I learned the hard way about leaving too much in. It makes for a much cleaner, richer chili.
03 -
Next, toss in your chopped onions, bell pepper, and garlic. Let them soften up in the remaining fat for about 5-7 minutes, stirring occasionally. You want them fragrant and tender, not browned. This step fills your kitchen with the most incredible smells, honestly. It's the foundation for the deep flavors in this dish.
04 -
Stir in your chili powder, cumin, and smoked paprika. Let them toast for about a minute; this really wakes up their flavors. The smell will become even more complex and inviting. Be careful not to burn them! I’ve scorched spices before, and it makes everything taste bitter, which is a real bummer when you’re making chili.
05 -
Pour in the diced tomatoes, tomato paste, and beef broth. Give it a good stir, scraping up any browned bits from the bottom of the pot—that's all flavor! Bring it to a gentle simmer, then reduce the heat to low, cover, and let it do its thing. I usually let my chili simmer for at least an hour, but sometimes I forget and it goes longer, and it's always fine!
06 -
Finally, stir in your rinsed kidney and black beans. Continue to simmer for another 20-30 minutes, uncovered, to let the flavors meld and the chili thicken to your liking. Taste and adjust seasonings; maybe a little more salt, a dash of hot sauce? The chili should be rich, thick, and incredibly flavorful. Top with that crispy bacon you saved!
# Notes:
01 -
Always toast your spices gently before adding liquids; it really deepens the flavor.
02 -
This chili tastes even better the next day, so it's a fantastic make-ahead meal for busy times.
03 -
If you're out of beef broth, a dark beer or red wine can add surprising depth instead.
04 -
Serve with a side of warm, buttery cornbread for dipping—it's my favorite combo, honestly.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
wooden spoon
03 -
cutting board
04 -
knife
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 30-40g