Imagine a pot of Smoky Cowboy Chili simmering on your stovetop, its rich, earthy aroma filling the kitchen as the vibrant colors of roasted fall vegetables create a feast for the eyes.
This hearty dish, with its layers of smoky spices and tender chunks of sweet potato and carrot, is the epitome of comfort food. It’s a recipe I turn to when I yearn for the warmth and satisfaction only a bowl of chili can provide.
One busy weeknight, I found myself scrambling for a quick dinner solution. This chili recipe came to the rescue, filling bellies and providing leftovers for lunch the next day.
Whether it’s a hectic weekday evening or a leisurely Sunday supper, this dish effortlessly adapts to any occasion.
Ready to savor the flavors and warmth of a meal that feels like a hug in a bowl? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and smoky undertones.
- Uses pantry staples like canned beans and spices for convenience.
- Freezes beautifully for easy meal prep and future enjoyment.
- Incorporates nutritious vegetables like sweet potatoes and carrots.
- Satisfies with a hearty, filling meal perfect for cooler weather.
Ingredients
- 2 tablespoons olive oil — choose extra virgin for added flavor
- 1 pound ground beef — opt for grass-fed if available
- 1 medium onion, diced — look for firm and fresh onions
- 3 cloves garlic, minced — fresh garlic enhances the taste
- 1 red bell pepper, diced — choose a firm and bright pepper
- 1 yellow bell pepper, diced — ascertain it’s fresh and crisp
- 2 tablespoons chili powder — select a blend with no additives
- 1 teaspoon smoked paprika — adds a rich, smoky flavor
- 1 teaspoon ground cumin — use freshly ground for best aroma
- 1 teaspoon dried oregano — Mediterranean variety preferred
- 1/2 teaspoon salt — adjust to taste
- 1/4 teaspoon black pepper — freshly ground for more intensity
- 1 (15-ounce) can kidney beans, drained and rinsed — low-sodium if possible
- 1 (15-ounce) can black beans, drained and rinsed — organic if preferred
- 1 (28-ounce) can crushed tomatoes — choose a brand without added sugar
- 2 cups beef broth — opt for low-sodium for better control over saltiness
- 1 cup corn kernels, fresh or frozen — fresh offers superior texture
- 2 medium sweet potatoes, peeled and cubed — pick firm and blemish-free
- 2 carrots, peeled and sliced — organic carrots have a sweeter taste
- 1 tablespoon olive oil (for vegetables) — use extra virgin for roasting
- 1 teaspoon salt (for vegetables) — sea salt can enhance the natural flavors
- 1/2 teaspoon black pepper (for vegetables) — freshly cracked for more flavor
Step-by-Step Method
Preheat the Oven
Set your oven to 400°F (200°C) to make sure it’s ready for roasting the vegetables later. This step is vital as it allows the oven to reach the desired temperature, guaranteeing even cooking and caramelization of the vegetables.
Brown the Beef
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook for about 5 minutes until browned.
Use a wooden spoon to break up the meat as it cooks, guaranteeing even browning and flavor distribution.
Sauté the Aromatics
Stir in the diced onion, minced garlic, red bell pepper, and yellow bell pepper. Cook for another 5 minutes until the vegetables are softened.
This step enhances the overall flavor profile by releasing the natural sweetness and aroma of the ingredients.
Season the Mixture
Mix in the chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir well to combine the spices with the beef and vegetables.
This step builds the foundational flavors of the chili, contributing to its smoky and savory taste.
Combine the Base Ingredients
Add the kidney beans, black beans, crushed tomatoes, and beef broth to the pot. Stir to incorporate all the ingredients thoroughly.
This creates the base of your chili, imbuing it with a rich, hearty texture.
Simmer the Chili
Bring the mixture to a gentle simmer and let it cook for 1 hour. Stir occasionally to prevent sticking.
This slow cooking process melds the flavors together, resulting in a deeply satisfying and complex dish.
Prepare the Vegetables
In a large mixing bowl, toss the cubed sweet potatoes and sliced carrots with 1 tablespoon of olive oil, salt, and pepper.
Coat evenly to make sure they roast to perfection. This step is essential for adding a sweet and earthy component to the chili.
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast them in the preheated oven for 25 minutes until tender and slightly caramelized.
Roasting intensifies their natural sweetness and complements the chili’s robust flavors.
Incorporate the Final Ingredients
Stir the roasted vegetables and corn into the chili. Cook for an additional 5 minutes to allow the flavors to meld.
This step adds a delightful texture and sweetness to the chili, balancing its smoky and spicy elements.
Rest the Chili
Remove the pot from heat and let the chili rest for 10 minutes before serving.
This resting period allows the flavors to settle and intensify, making sure every bite is packed with deliciousness. Serve and enjoy your Smoky Cowboy Chili!
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with plant-based protein such as textured vegetable protein (TVP) or additional beans like chickpeas or lentils.
- If smoked paprika is unavailable, you can use regular paprika and add a few drops of liquid smoke for flavor.
- Substitute sweet potatoes with butternut squash or regular potatoes if preferred or more readily available.
- To make it more budget-friendly, replace fresh corn kernels with canned or use more affordable canned beans like pinto beans.
Serving Tips
- Serve with crusty bread or cornbread for a hearty meal.
- Top with shredded cheese, sour cream, and chopped green onions.
- Pair with a side salad for a balanced meal.
- Offer hot sauce or fresh jalapeños for spice lovers.
- Enjoy with a cold beer or iced tea to complement the flavors.
Storage & Make-Ahead
Smoky Cowboy Chili can be stored in the refrigerator for up to 3-4 days.
For make-ahead convenience, prepare the chili and store it in an airtight container.
It freezes well for up to 3 months, making it a great option for meal prepping or quick weeknight dinners.
Reheating
For gentle reheating, use a microwave on medium power.
An oven set to 325°F (160°C) or a stovetop on low heat can also be used.
Stir occasionally to prevent sticking or uneven heating.
Culinary Traditions and History
While exploring the origins of chili, one can’t help but be drawn into the rich tapestry of flavors and traditions that this beloved dish embodies.
Picture a simmering pot over a campfire, the aromas of smoky spices mingling with fresh vegetables and hearty meats.
Chili’s heritage is a blend of cultures, each adding their own twist.
- American Frontier: Cowboys relished chili as a staple, its simplicity and warmth perfect for the rugged trails.
- Mexican Influence: The use of chili peppers and spices is a nod to Mexican culinary traditions, bringing bold flavors to the forefront.
- Modern Innovation: Today, variations abound, from vegetarian to spicy, each reflecting personal tastes and regional influences.
The beauty of chili lies in its adaptability, inviting creativity with each pot.
Final Thoughts
Why not give this Smoky Cowboy Chili with Roasted Fall Vegetables a try and enjoy the comforting flavors of fall?
Feel free to tweak the recipe to suit your taste—add some heat with jalapeños or make it vegetarian by swapping the beef with more beans!
Frequently Asked Questions
Can I Use a Slow Cooker for This Chili Recipe?
Yes, you can transform this chili into a slow cooker masterpiece! I’d brown the beef and sauté the veggies first, then transfer everything to the slow cooker. Let it simmer on low for 6-8 hours. Enjoy!
Is It Possible to Freeze Leftover Chili for Later Use?
Absolutely, I freeze leftover chili all the time! It maintains its rich flavors beautifully. Just cool it completely, then store it in airtight containers. When you’re ready, simply reheat and enjoy that comforting, hearty goodness again.
What Is the Best Way to Thicken the Chili if Needed?
To thicken chili, I stir in a bit of cornmeal or masa harina, letting it simmer until it thickens beautifully. You can also mash some of the beans, blending them in for a heartier texture. Enjoy!
How Can I Make This Chili Less Spicy for Kids?
I’d reduce the chili powder and omit the smoked paprika. You can add a touch of sweetness with a bit of honey or brown sugar. The kids will love the mild, comforting flavors without the heat!
Can I Substitute Canned Tomatoes With Fresh Tomatoes in This Recipe?
Absolutely, you can swap canned tomatoes for fresh ones. I’d recommend using about 2-3 large, ripe tomatoes. Dice them up and enjoy watching their juicy essence blend beautifully into the chili’s rich, aromatic base.
Smoky Cowboy Chili with Roasted Fall Vegetables
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Baking sheet
- 1 large mixing bowl
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion diced
- 3 clove garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can kidney beans 15-ounce, drained and rinsed
- 1 can black beans 15-ounce, drained and rinsed
- 1 can crushed tomatoes 28-ounce
- 2 cup beef broth
- 1 cup corn kernels fresh or frozen
- 2 medium sweet potatoes peeled and cubed
- 2 carrots peeled and sliced
- 1 tablespoon olive oil for vegetables
- 1 teaspoon salt for vegetables
- 1/2 teaspoon black pepper for vegetables
Instructions
- Preheat your oven to 400°F (200°C).
- In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add the ground beef and cook until browned, about 5 minutes.
- Stir in the onion, garlic, red bell pepper, and yellow bell pepper and cook for another 5 minutes.
- Mix in the chili powder, smoked paprika, cumin, oregano, salt, and pepper.
- Add kidney beans, black beans, crushed tomatoes, and beef broth to the pot.
- Bring the mixture to a simmer and cook for 1 hour, stirring occasionally.
- Meanwhile, toss sweet potatoes and carrots with 1 tablespoon olive oil, salt, and pepper in a large mixing bowl.
- Spread the vegetables on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- Stir in the roasted vegetables and corn into the chili and cook for an additional 5 minutes.
- Remove from heat and let rest for 10 minutes before serving.
Notes
