Hearty Cowboy Chili with Beans: A Weeknight Comfort (Print Version)

Whip up this hearty Cowboy Chili with Beans for a comforting meal. It's smoky, savory, and perfect for chilly evenings. My family's favorite chili recipe!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 1 Hour 15 Minutes minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-Lover's, Dairy-Free option

# Ingredients:

→ Main Ingredients

01 - 1 tbsp olive oil
02 - 1.5 lbs ground beef (80/20)
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
06 - 1 (15 oz) can kidney beans, rinsed and drained
07 - 1 (15 oz) can pinto beans, rinsed and drained
08 - 4 cups beef broth

→ Seasonings & Heat

09 - 3 tbsp chili powder
10 - 1 tbsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp cayenne pepper (optional, for extra heat)
13 - 1 tsp salt, or to taste
14 - 1/2 tsp black pepper, or to taste

→ Garnish & Toppings

15 - 1 cup shredded sharp cheddar cheese
16 - 1/2 cup sour cream or plain Greek yogurt
17 - 1/4 cup fresh cilantro, chopped

→ Optional Extras

18 - 1 tbsp unsweetened cocoa powder (for depth)
19 - 1-2 diced jalapeños (for more heat)

# Instructions:

01 - First things first, get your biggest pot or Dutch oven on medium-high heat. Toss in that ground beef and break it up with a spoon. You want it nicely browned, not just gray, hon! This is where so much flavor develops. I always let it get a little crispy on the edges; it adds so much depth. Drain off any excess fat after it's cooked through – my kitchen often looks like a war zone at this stage, but it's worth it, I promise.
02 - Once your beef is drained, if there's not much fat left, add a tiny splash of olive oil. Then, toss in your chopped onion. Let it cook down until it's soft and translucent, about 5-7 minutes. This step is crucial for building flavor, so don't rush it! I've definitely rushed this before, and the chili just didn't taste as rich. When the onion is ready, stir in that minced garlic for about a minute until it's fragrant – oh, that smell, it's heavenly!
03 - Now for the magic! Add your chili powder, cumin, and smoked paprika to the pot. Stir them into the beef and onion mixture for about 30 seconds, letting them toast slightly. This really wakes up the spices and deepens their flavor – it’s a game-changer, honestly. You'll smell this warm, earthy aroma filling your kitchen, and that's how you know you're doing it right. Don't let them burn, though, that's a mistake I only made once!
04 - Pour in the diced tomatoes (undrained!), your beef broth, and those rinsed kidney and pinto beans. Give everything a good stir to combine. Bring it all to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to an hour. This is where the flavors really get to know each other and meld into something spectacular. I usually peek in and stir every 15-20 minutes, just to make sure nothing's sticking.
05 - After simmering, take off the lid and let your chili cook uncovered for another 15-20 minutes. This allows some of the liquid to evaporate, thickening up that glorious sauce. Taste it now! This is your moment to adjust the salt and pepper. Does it need a little more kick? Add a pinch of cayenne. More smokiness? A bit more smoked paprika. Trust your taste buds, hon; you’re the chef here!
06 - Once your chili has reached that perfect consistency – thick, rich, and utterly delicious – it's time to serve! Ladle big scoops into bowls. Top generously with shredded cheddar cheese, a dollop of sour cream (or Greek yogurt, if that's your vibe), and a sprinkle of fresh cilantro. The cheese will get all melty and gooey, and the cool toppings are just divine against the warm, spicy chili. Enjoy your masterpiece!

# Notes:

01 - Don't skip browning the beef properly; it builds the base flavor. Seriously, don't.
02 - Rinse your canned beans! It makes a huge difference in the final texture and clarity of the chili.
03 - Taste and adjust seasoning throughout the simmering process. What tastes good at the start might need a little more love later.
04 - Serving this with warm cornbread is an absolute must, in my humble opinion!

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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