Chunky Cowboy Chili
Get ready for a hearty, flavor-packed meal with this Chunky Cowboy Chili, a rich and robust dish that's perfect for cozy nights or casual gatherings. Tender chunks of seared beef chuck roast are slow-simmered alongside a medley of smoky spices, two types of beans, and a touch of dark chocolate, which adds a subtle depth of flavor that will surprise and delight your taste buds. Fresh jalapeño and bell pepper bring a mild, zesty heat, while tomato paste and crushed tomatoes create a thick, savory base. This bold chili recipe is ideal for meal prep or feeding a crowd, and it comes together in just over 90 minutes. Finish it off with your favorite toppings—like shredded cheddar, sour cream, or fresh cilantro—for a customizable bowl of comfort. Perfect for chili enthusiasts and cowboy-inspired cuisine lovers, this dish delivers on both taste and heartiness.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Beef chuck roast, cut into bite-sized cubes
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño pepper, seeded and minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 2 cups Beef broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 ounce Dark chocolate, chopped
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Shredded cheddar cheese (optional for garnish)
- 0.5 cup Sour cream (optional for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the cubed beef chuck roast to the pot in batches, searing until browned on all sides. Remove the beef to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, red bell pepper, and minced jalapeño. Cook for another 3-4 minutes until the vegetables are fragrant and slightly softened.
Add the tomato paste and stir it into the vegetables. Cook for 1-2 minutes to deepen the flavor.
Return the seared beef to the pot and pour in the crushed tomatoes and beef broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook gently for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, stir in the kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
Simmer uncovered for an additional 25-30 minutes, allowing the chili to thicken to your desired consistency.
Once the chili has thickened, stir in the chopped dark chocolate until melted and fully incorporated. This adds depth and richness to the flavor.
Taste the chili and adjust the seasoning as needed with additional salt or spices.
Ladle the chunky cowboy chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
4297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.2 g | 339% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 52.2 g | ||
| Protein | 257.1 g | 514% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1171 mg | 90% | |
| Iron | 53.6 mg | 298% | |
| Potassium | 8073 mg | 172% | |
*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.
