This Cowboy Chili is hearty and satisfying, packed with tender beans, ground beef, and a mix of zesty spices. It’s perfect for warming you up on chilly nights!
Honestly, it’s like a cozy hug in a bowl! I love adding some cheese on top and serving it with corn bread. You can’t beat that combo! 🌽
Key Ingredients & Substitutions
Ground Beef: I like using a mix of ground beef and pork for extra flavor, but you can easily use all beef or even ground turkey for a lighter option.
Beans: Kidney and pinto beans add heartiness. If you’re a fan of black beans or chickpeas, those can work too! Just make sure to rinse them well to reduce sodium.
Chili Powder: This is essential for that classic chili taste! If you like more heat, consider using chipotle powder or a hot chili blend. Mild options are available if you prefer less spice.
Diced Tomatoes: Use canned tomatoes for convenience, but fresh tomatoes work wonderfully in season. You may need to add a bit of extra liquid, though.
How Can I Make My Chili Extra Flavorful?
The secret to a flavorful chili lies in proper seasoning and patience. Always start by cooking the onions and garlic until soft, as this builds a strong flavor base. After adding spices, allow them to cook for a couple of minutes to release their essential oils.
- Don’t rush the simmering time. The flavors meld beautifully the longer it cooks. If you can, let it cook for 1-2 hours on low heat.
- Consider adding a splash of beer or a tablespoon of cocoa powder for deeper flavor.
Finally, adjust the seasoning right before serving; adding a pinch of salt at this stage can really elevate the dish!
Cowboy Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 pound (450g) ground beef (or a mix of ground beef and pork)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed (optional)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/2 cup beef broth or water (optional, for desired consistency)
For Garnish:
- 1 jalapeño, sliced
- 1/2 cup shredded cheddar cheese
- Sour cream
- Fresh cilantro leaves
Time Needed:
This hearty Cowboy Chili takes about 15 minutes to prep and around 30-45 minutes to cook. So, in total, you’ll need around 1 hour to whip up this comforting dish. If you want even deeper flavors, consider letting it simmer longer!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Wait for the oil to shimmer before adding the onion.
2. Sauté the Onion:
Add the chopped onion and sauté until it’s soft and translucent, which should take about 5 minutes. This builds a nice flavor base!
3. Add Garlic:
Next, toss in the minced garlic and cook for another 1-2 minutes until it’s fragrant. Keep an eye on it—you don’t want the garlic to burn!
4. Brown the Meat:
Increase the heat to medium-high and add the ground beef. Cook until it’s browned and no longer pink, breaking it apart with a spoon. If there’s any excess fat, feel free to drain it out.
5. Stir in Spices:
Now it’s time to add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir everything together and let it cook for 1-2 minutes to really toast those spices
6. Combine the Ingredients:
Next, add the diced tomatoes, tomato sauce, kidney beans, and pinto beans (if using). Stir well so everything is mixed together.
7. Adjust Consistency:
If you like a thinner chili, this is a great time to pour in the beef broth or water. Make sure to stir it in!
8. Simmering Time:
Bring your chili to a nice simmer, then reduce the heat to low and cover it. Let it cook slowly for at least 30 minutes, stirring occasionally. The longer it simmers, the better it gets!
9. Season to Taste:
After simmering, taste your chili and adjust the seasoning as needed. A pinch more salt, pepper, or chili powder could be just what it needs!
10. Serve It Up:
Serve your piping hot chili in bowls, topping each with a dollop of sour cream, a sprinkle of shredded cheddar cheese, sliced jalapeños, and fresh cilantro leaves.
Enjoy this hearty Cowboy Chili with cornbread or tortilla chips for a cozy, delicious meal!
Can I Use Different Types of Meat in This Chili?
Absolutely! You can substitute the ground beef with ground turkey, chicken, or even meat alternatives like lentils or mushrooms for a vegetarian option. Just adjust the cooking time accordingly.
How Can I Make This Chili Vegetarian or Vegan?
To make this chili vegetarian or vegan, simply replace the ground beef with a plant-based ground meat or use lentils, black beans, and additional vegetables. Ensure your broth is vegetable-based, and omit the sour cream and cheese or use vegan versions for garnishing.
Can I Make This Chili Ahead of Time?
Yes! Cowboy chili tastes even better the next day as the flavors meld together. You can prepare it up to 2 days in advance and store it in the fridge. Just reheat gently on the stove before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze chili in portions for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stove or microwave. Enjoy your delicious chili anytime!
