Cowtown Chili
Dive into a hearty, flavor-packed bowl of Cowtown Chili, the ultimate comfort food for chili lovers! This robust recipe combines tender ground beef, colorful bell peppers, and a medley of kidney and black beans, all simmered to perfection in a rich, spiced tomato base. A generous blend of chili powder, smoked paprika, and cumin creates layers of bold, smoky flavors, while a touch of cayenne pepper adds optional heat for those who like a kick. Perfect for game day gatherings, cozy weeknight dinners, or any occasion craving a soul-warming meal, this one-pot wonder is ready to serve with your favorite toppings like shredded cheddar, sour cream, or fresh jalapeños. With a prep time of just 15 minutes and a slow-simmered finish, this easy chili recipe ensures maximum flavor with minimal effort. Whether you like it mild or fiery, Cowtown Chili is a crowd-pleaser that’s guaranteed to be the star of your table!
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Recipe Information
Ingredients
- 2 pounds ground beef (preferably 80/20)
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the ground beef to the pot. Use a wooden spoon to break it apart as it cooks, browning it evenly. Drain excess fat if needed.
Toss in the diced green and red bell peppers and cook for 5-6 minutes until the vegetables begin to soften.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to evenly coat the beef and vegetables with the spices.
Add the tomato paste and stir well to incorporate, cooking for 1-2 minutes.
Pour in the canned diced tomatoes, beef broth, kidney beans, and black beans. Stir everything together until well combined.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for 60-75 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. If the chili is too thick for your liking, you can add an additional 1/4 cup of beef broth at a time until desired consistency is achieved.
Serve the chili hot with your choice of toppings such as shredded cheddar cheese, sour cream, green onions, or diced jalapeños.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1182 mg | 25% | |
*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.
