Imagine the rich, savory aroma of chili simmering in the kitchen, with warm notes of cumin and smoked paprika wafting through the air.
Picture the vibrant colors of roasted butternut squash and beans mingling together in a hearty, comforting bowl. This Cowboy Chili isn’t just a meal; it’s a cozy hug on a chilly day.
It has been my go-to dish when life gets hectic, offering a delicious solution for both busy weeknights and leisurely Sunday suppers. I recall one particularly frantic evening when time was scarce, and this recipe came to the rescue, bringing smiles and satisfaction to my family’s faces.
It’s a versatile dish that can be prepared ahead, with flavors that deepen over time. Whether you’re looking for a comforting meal or a crowd-pleaser, this chili is sure to deliver.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the perfect blend of spices and roasted butternut.
- Uses pantry staples like beans, tomatoes, and spices for convenience.
- Freezes beautifully for easy, make-ahead meals on busy days.
- Offers a hearty, satisfying meal packed with protein and vegetables.
- Adjusts easily for spice preference by modifying cayenne pepper amount.
Ingredients
- 1 pound ground beef — opt for grass-fed for richer flavor
- 2 tablespoons olive oil — extra virgin preferred
- 1 large butternut squash, peeled and diced — aim for even pieces
- 1 large onion, diced — yellow onion works best
- 3 cloves garlic, minced — fresh garlic adds more depth
- 2 tablespoons chili powder — look for a blend with no additives
- 1 teaspoon ground cumin — enhances the earthiness
- 1 teaspoon smoked paprika — choose a high-quality smoked variety
- 1/2 teaspoon cayenne pepper — adjust for spice preference
- 1 teaspoon salt — sea salt recommended
- 1/2 teaspoon black pepper — freshly ground if possible
- 1 (14-ounce) can diced tomatoes — use fire-roasted for extra flavor
- 1 (15-ounce) can red kidney beans, drained and rinsed — low-sodium preferred
- 1 (15-ounce) can black beans, drained and rinsed — opt for organic
- 2 cups beef broth — low-sodium for controlling salt levels
- 1 tablespoon tomato paste — double-concentrated for richness
- 1 tablespoon Worcestershire sauce — adds umami depth
- 1 cup corn kernels, fresh or frozen — organic sweet corn if available
- 1/4 cup fresh cilantro, chopped — for garnish
- Optional toppings: sour cream, shredded cheese, chopped green onions — enhance with your favorite brands
Step-by-Step Method
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash in 1 tablespoon of olive oil and spread it evenly on a baking sheet.
Roast for 25-30 minutes until tender and slightly caramelized. Roasting enhances the squash’s natural sweetness, complementing the chili’s savory flavors. Guarantee even roasting by occasionally turning the squash pieces.
Sauté the Aromatics
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
This process releases the aromatics’ flavors, forming a flavorful base for the chili. Stir frequently to prevent the garlic from burning.
Brown the Ground Beef
Add the ground beef to the pot with the sautéed aromatics. Cook until the beef is browned and fully cooked, breaking it into smaller pieces with a spoon.
Browning the beef adds depth to the chili, enhancing its rich taste. Remove excess fat if necessary to keep the chili from becoming greasy.
Spice It Up
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to evenly coat the beef with the spices.
This step is essential for infusing the chili with its signature spicy and smoky flavor. Adjust the cayenne pepper to your spice preference.
Combine the Ingredients
Pour in the diced tomatoes, beef broth, and tomato paste. Stir to combine thoroughly.
Add the Worcestershire sauce, roasted butternut squash, kidney beans, black beans, and corn. Mix all ingredients to guarantee even distribution. These additions create a hearty and flavorful chili, rich in texture and taste.
Simmer the Chili
Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it cook for 45 minutes to 1 hour.
Stir occasionally to prevent sticking and guarantee even cooking. Slow simmering allows the flavors to meld, enhancing the chili’s depth and complexity.
Rest and Serve
Once done, remove the pot from heat and let the chili rest for 10 minutes before serving.
Resting allows the flavors to settle, resulting in a more cohesive dish. Serve the chili hot, garnished with fresh cilantro. Add optional toppings like sour cream, shredded cheese, or chopped green onions for extra flavor and texture.
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with plant-based ground meat or additional beans.
- If butternut squash is unavailable, you can use sweet potatoes or pumpkin as an alternative.
- To make the dish gluten-free, verify the Worcestershire sauce you use is gluten-free, or replace it with tamari or coconut aminos.
- You can use chicken or vegetable broth in place of beef broth if preferred.
You Must Know
1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to guarantee the butternut squash roasts evenly and caramelizes nicely.
2. Use Fresh Spices: For the most vibrant flavor, make certain your chili powder, cumin, smoked paprika, and cayenne pepper are fresh.
Spices lose potency over time.
3. Dice Evenly: When preparing the butternut squash, aim for uniform dice sizes.
This helps the squash roast consistently and guarantees even texture throughout the chili.
4. Simmer for Flavor: Let the chili simmer for at least 45 minutes.
This allows the flavors to meld together, resulting in a richer and more complex taste.
5. Rest Before Serving: Once cooking is complete, allow the chili to rest for about 10 minutes before serving.
This gives the ingredients time to settle and enhances the overall flavor profile.
Serving Tips
- Serve chili with warm cornbread or crusty bread for a hearty meal.
- Top with sour cream, shredded cheese, and chopped green onions for added flavor.
- Pair with a side salad for a balanced and invigorating contrast.
- For extra spice, add sliced jalapeños as a topping.
- Garnish with fresh cilantro before serving for a burst of color.
Storage & Make-Ahead
Cowboy Chili can be stored in the refrigerator for up to 3 days.
This allows flavors to meld and improve.
It’s an excellent make-ahead meal, as the taste often enhances the next day.
This dish also freezes well for up to 3 months.
This makes it convenient for future meals.
Reheating
To gently reheat cowboy chili, use a microwave in short intervals.
An oven at 325°F is also suitable.
Alternatively, you can use a stovetop on low heat, stirring occasionally to maintain even heat distribution.
Chili’s Western Film Origins
While enjoying a warm bowl of cowboy chili, it’s hard not to imagine scenes from classic Western films that often romanticize the rugged, adventurous spirit of the American frontier.
I picture cowboys gathered around a crackling campfire, their faces lit by the flickering flames as they savor a hearty meal. Chili, with its rich, spicy aroma, seems like the perfect dish to fuel their wild pursuits across vast, untamed landscapes.
In these films, chili becomes more than just food; it’s a symbol of camaraderie and survival.
Each spoonful transports me to a time when life was simpler, and the promise of adventure lay just beyond the horizon. It’s a delicious reminder of the timeless tales that continue to capture our imaginations.
Final Thoughts
Give this Cowboy Chili with Roasted Butternut and Beans a try for a hearty and flavorful meal that’s perfect for any occasion! Feel free to tweak the spice levels or add your favorite toppings to make it uniquely yours.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Ground Beef?
Absolutely, you can swap ground beef for turkey, chicken, or even a plant-based alternative. Each brings a unique flavor, so choose what excites your taste buds. I love experimenting with different meats to keep meals exciting!
How Can I Make This Recipe Vegetarian or Vegan?
To make it vegetarian or vegan, I’d simply omit the beef and use vegetable broth instead of beef broth. For extra heartiness, I might add more beans or lentils. It’s delicious and comforting that way!
What Wine Pairs Well With Cowboy Chili?
I’d recommend a robust red wine like a Zinfandel or Syrah. They complement the chili’s spices beautifully, enhancing its warmth and complexity. Sip slowly, savoring each sip alongside the hearty, flavorful dish you’ve lovingly crafted.
Can I Freeze the Chili for Later Use?
Absolutely, you can freeze the chili for later. I always let it cool completely before portioning it into airtight containers. It freezes beautifully, and reheating brings back that cozy, delicious warmth on chilly nights. Enjoy!
How Do I Prevent the Chili From Becoming Too Thick?
I prevent the chili from becoming too thick by gradually adding more beef broth while it simmers. Stirring frequently helps maintain the perfect consistency. Trust me, this keeps it hearty without turning into a stew!
Cowboy Chili with Roasted Butternut and Beans
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 large skillet
- 1 Cutting board
- 1 Knife
- 1 Stirring spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 large butternut squash peeled and diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 14-ounce can diced tomatoes
- 1 15-ounce can red kidney beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup corn kernels fresh or frozen
- 1/4 cup fresh cilantro chopped
- Optional toppings: sour cream, shredded cheese, chopped green onions
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash in 1 tablespoon of olive oil and spread it on a baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent.
- Add the ground beef to the pot and cook until it is browned and fully cooked.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Pour in the diced tomatoes, beef broth, and tomato paste, stirring to combine.
- Add the Worcestershire sauce, roasted butternut squash, kidney beans, black beans, and corn to the pot.
- Bring the mixture to a simmer, reduce the heat to low, and let it cook for 45 minutes to 1 hour.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once done, remove from heat and let the chili rest for 10 minutes before serving.
- Serve the chili hot, garnished with fresh cilantro and optional toppings like sour cream, shredded cheese, or chopped green onions.
Notes
