Cowboy Chili with Homemade Chile Powder
This Cowboy Chili with Homemade Chile Powder is a bold and hearty dish that brings authentic smoky, spicy flavors to your table. Elevate your chili game by crafting a custom spice blend from toasted ancho, guajillo, and chipotle chiles, combined with freshly ground cumin, oregano, and smoked paprika. Slow-simmered with savory ground beef, tender beans, and a medley of tomatoes, this chili achieves the perfect balance of spice and richness. Topped with shredded cheddar, a dollop of sour cream, and fresh cilantro, it’s a comforting and satisfying meal ideal for chilly evenings or game-day gatherings. Packed with layers of flavor and made from scratch, this recipe proves that the secret to an unforgettable chili is in the homemade spices. Perfect for meal prep or feeding a crowd, this is a dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 whole dried ancho chiles
- 2 whole dried guajillo chiles
- 1 whole dried chipotle chiles
- 1 tablespoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 pounds ground beef
- 1 large yellow onion
- 4 garlic cloves
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces canned kidney beans
- 15 ounces canned pinto beans
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 cup cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Start by making the homemade chile powder. Remove the stems and seeds from the dried ancho, guajillo, and chipotle chiles.
Heat a dry skillet over medium heat and toast the chiles for 1-2 minutes on each side until fragrant. Be careful not to burn them.
Let the chiles cool slightly, then grind them in a spice grinder or blender until they form a fine powder.
In the same skillet, toast the cumin seeds for 1-2 minutes until fragrant. Grind the cumin seeds and mix with the chile powder, oregano, and smoked paprika to complete the homemade chile powder.
Dice the onion and mince the garlic cloves.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently.
Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the homemade chile powder and cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
Rinse and drain the kidney beans and pinto beans. Add them to the pot and stir well.
Season the chili with salt and freshly ground black pepper. Continue to simmer uncovered for an additional 30-40 minutes, stirring occasionally, until the chili thickens.
Taste and adjust seasoning as needed.
Serve the chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. Enjoy!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 7.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 277 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1117 mg | 24% | |
*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.
