Cowboy Chili
Turn up the heat with this hearty Cowboy Chili, a robust one-pot meal packed with bold flavors and rustic charm. Perfect for chilly evenings or feeding a hungry crowd, this recipe features tender ground beef, creamy beans, and a medley of smoky spices like chili powder, cumin, and smoked paprika, all simmered in a rich, tomato-based broth. The addition of diced onion, red bell pepper, and minced garlic adds a fresh and aromatic touch, while optional garnishes like shredded cheddar cheese, sliced jalapeños, and cilantro let you customize each bowl. Ready in just over an hour, this comforting dish is ideal for weeknight dinners, game-day feasts, or meal prepping. Easy to make and endlessly satisfying, this chili will quickly become your go-to recipe for a warm, flavorful meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef (80/20 blend)
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- to taste shredded cheddar cheese (optional topping)
- to taste sliced jalapeños (optional topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it apart into crumbles with a spoon, about 5-7 minutes. Drain any excess grease if necessary.
Stir in the diced onion and red bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir it into the mixture until evenly incorporated.
Pour in the canned diced tomatoes (with their juice), beef broth, kidney beans, and pinto beans. Stir to combine.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes. Stir occasionally to prevent sticking or burning on the bottom.
Taste and adjust seasoning as needed with additional salt or spices.
Serve hot, garnished with freshly chopped cilantro, shredded cheddar cheese, or sliced jalapeños, if desired.
Nutrition Facts
Calories |
3732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 7483 mg | 325% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 36.7 g | ||
| Protein | 219.7 g | 439% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 913 mg | 70% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 7196 mg | 153% | |
*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.
