Chuckwagon Chili
Saddle up for a hearty bowl of Chuckwagon Chili, a robust and savory recipe packed with comforting flavors that will transport you straight to the Wild West. This classic chili features tender ground beef, crispy bacon, and two kinds of beans—kidney and pinto—perfectly simmered in a rich, spiced tomato broth. With aromatic notes of smoked paprika, chili powder, and cumin, each spoonful is layered with deep, smoky heat and zesty flavors. Slow-cooked to perfection, this one-pot wonder is ideal for feeding hungry crowds, whether for a family dinner or a potluck gathering. Serve it up with a sprinkle of fresh parsley or cilantro and a side of warm cornbread for a meal that's equal parts rustic and soul-satisfying. Keywords: chuckwagon chili, hearty chili recipe, ground beef chili, bacon chili, cowboy chili.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 6 slices bacon
- 1 large yellow onion, diced
- 3 pieces garlic cloves, minced
- 28 ounces diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Once browned, remove the beef with a slotted spoon and set aside with the bacon. Leave about 2 tablespoons of fat in the pot; if excessive fat remains, drain the excess.
Add the diced onion to the pot and sauté for 5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional minute, or until fragrant.
Stir in the chili powder, smoked paprika, ground cumin, dried oregano, cayenne pepper, salt, and black pepper. Let the spices toast in the onion mixture for about 1 minute to enhance their flavor.
Add the cooked ground beef and bacon back to the pot. Stir in the diced tomatoes, tomato paste, and beef broth. Bring the mixture to a gentle simmer.
Lower the heat, cover the pot partially with a lid, and let the chili simmer for 45 minutes, stirring occasionally. This allows the flavors to meld together.
After 45 minutes, stir in the drained and rinsed kidney and pinto beans. Simmer uncovered for another 20-30 minutes, or until the chili thickens to your desired consistency.
Taste and adjust seasoning with more salt or spices if needed.
Serve hot, garnished with fresh parsley or cilantro if desired. Pair with cornbread or crusty bread for the ultimate meal.
Nutrition Facts
Calories |
3387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 8097 mg | 352% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 40.5 g | ||
| Protein | 232.4 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 587 mg | 45% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 7670 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
