Southwest Cowpoke Chili
Saddle up for a hearty, flavor-packed bowl of Southwest Cowpoke Chili, a smoky and slightly spicy twist on the classic comfort dish. Loaded with tender ground beef, a medley of pinto and black beans, and vibrant fire-roasted diced tomatoes, this chili is elevated with bold spices like smoked paprika, cumin, and a touch of optional cayenne for those who crave heat. A hint of jalapeño adds a Southwestern kick, while a slow simmer in beef broth ensures rich, deep flavors in every bite. Perfect for cozy nights or casual gatherings, this one-pot wonder is ready in just over an hour and can be topped with fresh cilantro, shredded cheddar, and creamy sour cream for the ultimate chili experience. Whether served with cornbread or tortilla chips, this savory, protein-packed dish will quickly become your new go-to comfort food.
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Recipe Information
Ingredients
- 1.5 pounds ground beef (80/20)
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 2 14.5-ounce cans fire-roasted diced tomatoes
- 3 tablespoons tomato paste
- 1 medium yellow onion, diced
- 1 jalapeño, finely diced (seeds removed for less heat)
- 4 cloves garlic, minced
- 1.5 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.25 cup sour cream (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
Increase heat to medium-high and add the ground beef. Cook for 6-8 minutes, breaking it up with a wooden spoon, until browned. Drain any excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (optional), kosher salt, and black pepper. Cook the spices with the beef for 1-2 minutes to deepen their flavor.
Add the tomato paste and stir well, cooking for 1 minute to incorporate it into the beef mixture.
Pour in the beef broth, followed by the fire-roasted diced tomatoes, pinto beans, and black beans. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning if needed. Simmer for an additional 5-10 minutes if you prefer a thicker consistency.
Ladle the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream. Serve hot.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 41.8 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1133 mg | 87% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 6469 mg | 138% | |
*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.
