Cowboy Chili Recipe

Imagine the aroma of sizzling beef mingling with the earthy scent of cumin and the vibrant colors of bell peppers and tomatoes dancing in a pot.

Cowboy Chili is as easy to make as it’s comforting, a hearty favorite that warms the soul.

Watch as simple ingredients transform into a rich, savory stew that simmers to perfection.

Ready to plunge into this cozy, flavorful journey? Let’s bring this dish to life.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 sharp knife
• 1 wooden spoon
• 1 measuring cup
• 1 ladle

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 2 cans (15 ounces each) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Cowboy Chili, follow this timeline:

1. Preparation Time: 15 minutes
   • Reading and gathering ingredients and equipment: 5 minutes
   • Prepping ingredients (dicing onion, mincing garlic, chopping bell pepper): 10 minutes
2. Cooking Time: 1 hour 30 minutes
   • Browning the Beef: 10 minutes
   • Heat the pot and brown the ground beef, breaking it up with the wooden spoon.
   • Sautéing Vegetables: 5 minutes
   • Add the diced onion, garlic, and green bell pepper to the pot and sauté until softened.
   • Combining Ingredients: 5 minutes
   • Stir in diced tomatoes, tomato paste, and beef broth. Add kidney beans, chili powder, cumin, paprika, and cayenne pepper. Season with salt and pepper.
   • Simmering: 1 hour
   • Bring the mixture to a boil, reduce the heat to low, cover the pot, and let the chili simmer, stirring occasionally.
3. Resting Time: 5 minutes
   • Remove the pot from heat and let the chili rest before serving.

Adjust the timeline based on your experience and kitchen efficiency.

For optional adjustments:

• If you want richer flavor, allocate additional time to brown the beef in batches.
• If you prefer a thicker chili, let it simmer uncovered for the last 30 minutes of the cooking time.

Recipe Instructions

Heat the large pot over medium heat and add the ground beef.

Cook the beef until browned, breaking it up with the wooden spoon.

Add the diced onion, garlic, and green bell pepper to the pot.

Sauté the vegetables until softened, about 5 minutes.

Stir in the diced tomatoes, tomato paste, and beef broth.

Add the kidney beans, chili powder, cumin, paprika, and cayenne pepper.

Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let the chili simmer for 1 hour, stirring occasionally.

Remove the pot from heat and let the chili rest for 5 minutes before serving.

Serving Tips

• Cornbread: A classic pairing that complements the chili’s savory flavors with a touch of sweetness.
• Rice: Serving the chili over a bed of rice can make the meal more filling and balance the spiciness.
• Tortilla Chips: Use them for scooping the chili for a fun and crunchy texture contrast.
• Sour Cream and Chives: Add a dollop of sour cream and a sprinkle of chives on top for a creamy, invigorating garnish.
• Cheese: Sprinkle shredded cheddar cheese over the chili for an extra layer of richness and flavor.

Storage

To store Cowboy Chili, let it cool completely.

Then transfer it to airtight containers.

Refrigerate for up to 4 days or freeze for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze cowboy chili, let it cool completely.

Then transfer it to airtight containers or freezer bags.

Label with the date and store for up to 3 months.

Thaw overnight in the refrigerator.

Reheating

When reheating Cowboy Chili, use a pot on medium heat.

Stir occasionally until warmed through.

Alternatively, microwave in a microwave-safe bowl.

Cover and stir every 1-2 minutes for even heating.

Final Thoughts

Cowboy chili is a hearty and flavorful dish that’s perfect for any occasion.

With its combination of spices and ingredients, it brings warmth and comfort to the table.

Whether served with cornbread or over rice, this chili is sure to satisfy.

Enjoy the rich taste and feel free to adjust the spices to suit your preference.

Happy cooking!

Frequently Asked Questions

Can I Use Ground Turkey Instead of Beef?

Yes, you can substitute ground turkey for beef. Make certain you adjust cooking times as turkey cooks faster. Consider adding extra spices for flavor depth, as turkey is milder. Monitor texture to avoid overcooking, making sure succulent results.

How Can I Make This Chili Vegetarian?

Replace ground beef with plant-based crumbles or lentils. Use vegetable broth instead of beef broth. Confirm kidney beans are the protein source. Maintain spices as listed. Adjust cayenne for heat preference. Simmer as directed for flavor development.

What Are Good Topping Options for Cowboy Chili?

You can enhance cowboy chili by adding toppings like shredded cheddar cheese, diced avocado, chopped cilantro, sour cream, or sliced jalapeños. Each option adds unique flavors and textures, transforming a simple bowl into a gourmet experience.

How Can I Add More Vegetables to This Recipe?

Add more vegetables by incorporating diced zucchini, chopped carrots, or corn kernels. Sauté them with the onions and peppers for even cooking. Adjust seasoning to balance flavors, ensuring the chili remains hearty and flavorful.

Can I Make This Chili in a Slow Cooker?

Yes, you can make this chili in a slow cooker. Brown the beef first, then transfer all ingredients into the slow cooker. Set on low for 6-8 hours or high for 3-4 hours, stirring occasionally.

Cowboy Chili

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 sharp knife
• 1 Wooden spoon
• 1 measuring cup
• 1 Ladle

Ingredients

  

1x2x3x

• 2 pounds ground beef
• 1 large onion diced
• 2 cloves garlic minced
• 1 green bell pepper chopped
• 2 cans kidney beans drained and rinsed
• 2 cans diced tomatoes
• 1 can tomato paste
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Pepper to taste

Instructions

 

• Heat the large pot over medium heat and add the ground beef.
• Cook the beef until browned, breaking it up with the wooden spoon.
• Add the diced onion, garlic, and green bell pepper to the pot.
• Sauté the vegetables until softened, about 5 minutes.
• Stir in the diced tomatoes, tomato paste, and beef broth.
• Add the kidney beans, chili powder, cumin, paprika, and cayenne pepper.
• Season with salt and pepper to taste.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover the pot and let the chili simmer for 1 hour, stirring occasionally.
• Remove the pot from heat and let the chili rest for 5 minutes before serving.

Notes

For a richer flavor, consider browning the beef in batches to ensure a good sear on the meat. Adjust the level of spiciness by modifying the amount of cayenne pepper according to your preference. If you prefer a thicker chili, let it simmer uncovered for the last 30 minutes. Serve with cornbread or over rice for a heartier meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.