Spicy Cowboy Chili
Hearty, smoky, and packed with bold flavors, Spicy Cowboy Chili is the ultimate comfort food for chili lovers seeking a kick! This one-pot wonder combines tender ground beef and pork sausage with a medley of fiery spices like smoked paprika, chili powder, and cayenne pepper for a robust, savory base. Fire-roasted tomatoes, chipotle peppers in adobo, and a hint of brown sugar create the perfect balance of smoky, spicy, and slightly sweet. Loaded with red kidney beans and black beans, this chili is rich in texture and protein, making it a satisfying meal for any occasion. After simmering to velvety perfection, serve this crowd-pleaser topped with fresh cilantro, shredded cheddar cheese, and a dollop of tangy sour cream for a truly irresistible bowl of goodness. Perfect for game day, potlucks, or a cozy family dinner, this Spicy Cowboy Chili packs maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork sausage
- 1 tablespoon smoked paprika
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces (can) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces (can) red kidney beans, drained and rinsed
- 15 ounces (can) black beans, drained and rinsed
- 2 peppers chipotle peppers in adobo sauce, minced
- 1 tablespoon light brown sugar
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef and ground pork sausage to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the smoked paprika, chili powder, cumin, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the fire-roasted diced tomatoes, tomato paste, beef broth, kidney beans, black beans, minced chipotle peppers, and brown sugar. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let the chili cook for 60 minutes, stirring occasionally to prevent sticking.
Remove the lid and let the chili simmer for an additional 20-30 minutes, allowing it to thicken and the flavors to meld.
Taste and adjust the seasoning with additional salt or spice, if needed.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 801 mg | 17% | |
*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.
