This hearty cowboy chili is loaded with ground beef, beans, and bold smoky flavor. It’s a cozy dinner that’s easy enough for weeknights and satisfying enough for a crowd.
Craving more chili inspiration? You’ll love my beef chili for weeknights, the rich and spicy Texas chili for a bean-free option, or check out my 20 Best Chili Recipes for even more chili favorites.
Table of Contents
Before You Get Started
- Use lean ground beef so the chili stays hearty without excess grease.
- Simmer long enough (at least 45–60 minutes) for the flavors to develop. It’s worth it!
- Adjust the thickness to your liking: add broth or water to thin, or simmer uncovered to reduce.
What is Cowboy Chili?
Cowboy chili is a hearty, stick-to-your-ribs version of traditional chili. It’s made with ground beef, beans, and bold chili spices: thick enough to scoop, with rich, smoky flavor that’s perfect for cold weather or Game Day. Unlike Texas chili (which has no beans), cowboy chili embraces a mix of beans for extra texture and heartiness.
Quick Note: Cowboy Chili should be thick and hearty, not soupy. Simmer it uncovered toward the end if it’s thinner than you’d like.
How to Make Cowboy Chili
Step 1: Brown the Beef
Start with a large Dutch oven or pot. Cook the ground beef until no longer pink, then drain.
** Pro Tip: Browning adds depth of flavor; don’t rush this step.
Step 2: Add the Vegetables
Stir in diced onion, bell pepper, and jalapeño; cook until softened.
Quick Note: Jalapeño is optional but adds authentic “cowboy” heat.
Step 3: Season the Base
Sprinkle in chili seasoning, chili powder, brown sugar, and smoked paprika.
** Optional tweak: Replace the packet with your own homemade seasoning blend for a from-scratch flavor.
Step 4: Add Tomatoes and Beans
Stir in diced tomatoes, tomato sauce, tomato paste, broth, and all three beans.
Step 5: Simmer
Bring to a boil, then reduce heat and simmer 45-60 minutes, stirring occasionally.
** Pro Tip: This is already a very thick chili. For a classic cowboy-style texture, however, simmer uncovered for the last 10-15 minutes to let the chili thicken and concentrate in flavor.
** Adjustment Tip: If the chili gets too thick, add a splash of broth or water. If it’s too thin, simmer the pot uncovered for 10-15 minutes.
Step 6: Taste and Serve
Adjust the salt, pepper, and spice to taste. Serve with your favorite toppings, like shredded cheese, sour cream, corn chips, or scallions.
Serving Ideas
Cowboy chili is hearty enough to serve on its own, but it’s even better with a few Southern-inspired sides or toppings:
- Cornbread: Jiffy cornbread with creamed corn, cornbread muffins, or cast iron cornbread are perfect for soaking up every bite. My friend Jeff loves to put cornbread in a bowl and then spoon the chili right over top — yum!!
- Biscuits or Rolls: Try 3-ingredient buttermilk biscuits, flaky biscuits, or easy dinner rolls for a warm, buttery side.
- Grains and Starches: Serve over rice, macaroni, or baked potatoes for a filling meal.
- Game Day Chili Bar: Set out toppings like shredded cheese, sour cream, chopped onions, green chiles, or crushed corn chips are all delicious!
Variations
- Slow Cooker Option: Brown the beef and sauté the vegetables first; then transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Instant Pot Option: Brown the beef and sauté the vegetables first; use a 10-minute pressure cycle with natural release.
- No-bean Option: For a Texas-style version, omit the beans and increase the beef or add diced sausage.
- Less Spicy: Adjust the spice for kids and make it “family-friendly” by omitting the jalapeno and using regular canned diced tomatoes rather than Rotel.
Storage, Freezing & Make Ahead
- Store: In an airtight container up to 3 days in the fridge.
- Freeze: Up to 3 months; thaw in the fridge overnight before reheating.
- Reheat: On the stovetop over medium-low heat, adding broth or water if it’s too thick.
- Meal Prep: This is a great option to make in advance, since it freezes beautifully and reheats easily!
Frequently Asked Questions
What is cowboy chili made of?
Cowboy chili is typically made with ground beef, beans, tomatoes, green chilies, and hearty seasonings like chili powder, cumin, and smoked paprika for bold, smoky flavor.
What’s the difference between cowboy chili and regular chili?
Cowboy chili is a thicker, heartier version of traditional chili, often packed with multiple kinds of beans, vegetables, and extra spices for a rich, robust taste. Of all the chili recipes I make, this one is my husband’s favorite!
Can I make cowboy chili without beans?
Yes! You can leave out the beans and add extra meat or vegetables instead for a Texas-style, bean-free version that’s just as satisfying.
How can I make chili thicker or spicier?
To thicken chili, simmer it uncovered or stir in an extra spoonful of tomato paste or masa harina. For more heat, add diced jalapeños, cayenne pepper, or a dash of hot sauce.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Cowboy Chili
Equipment
Ingredients
- 2 lbs. ground beef
- 1 small onion, diced (about 1 cup)
- 1 medium green bell pepper, diced (about 1 cup)
- 1 small jalapeño pepper, seeded and minced (optional for heat)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 (1.25-ounce) packet chili seasoning mix (such as McCormick)
- 1 tablespoon chili powder
- 2 teaspoons packed light brown sugar
- ½ teaspoon smoked paprika (optional)
- 2 (10-ounce) cans diced tomatoes with green chilies (such as Rotel)
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 cup low-sodium beef broth (or substitute beer or water), plus extra as needed to thin
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- Kosher salt and ground black pepper, to taste
- ¼ teaspoon cayenne pepper or hot sauce (optional), for more heat
- Optional toppings: shredded cheese, sour cream, green onions, crushed corn chips
Instructions
Brown the Beef:
- In a large Dutch oven or heavy pot, cook the ground beef over medium-high heat until no longer pink. Drain off the excess grease.
Add Vegetables:
- Stir in the onion, bell pepper, and jalapeño. Cook for 5-7 minutes, until softened. Add the garlic and cook for 1 more minute.
Add Seasoning:
- Sprinkle in the chili seasoning packet, chili powder, brown sugar, and smoked paprika (if using). Stir well to coat the beef and veggies, cooking for 1 minute to bloom the spices.
Combine and Simmer:
- Add the diced tomatoes with their juices, tomato sauce, tomato paste, beef broth, and beans. Stir to combine.
Simmer:
- Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 45 minutes to 1 hour, stirring occasionally.
Taste and Adjust:
- Taste and season with salt, pepper, and cayenne or hot sauce, if desired. Add extra broth or water to thin if necessary. Serve with optional toppings.
Notes
- Brown beef thoroughly for maximum flavor.
- Adjust seasoning and spice level to taste.
- Add more broth to thin if needed.
- Freeze leftovers for up to 3 months.
- Great with cornbread or Fritos on top.
- Use three types of beans for a classic cowboy texture.
- Optional: add sausage or beer for extra richness.
- Finish with toppings like cheese, sour cream, and green onions.
Nutrition
Originally published in October, 2015, this post was updated in December, 2025.
Oh this five ingredient chili sounds amazing, Blair! What a perfect bowl of comfort food! I’ve never made a chili with so few ingredients before, so I’m loving this. Just perfect!
Thank you so much, Gayle!! You can’t believe how good this tastes with so little effort. 🙂
Yup, down here in Arizona, a lot of “cowboy food” is served, and it’s always about the beef and the beans! 🙂 More and more lately, I’m scrambling to get dinner made and served last-minute, and this chili is such a perfect meal for that! Pinning to make soon!
Oh, good! I’m so glad to know that my take on “cowboy” food is relatively accurate. 🙂 Enjoy this one!
Am going to make aunt bee’s chili tomorrow. .sounds awesome!…will let you know how it turns out..will make the dump and bake in a day..all sounds wonderful
Wow this looks so comforting and delicious, I absolutely love chili!
Thanks, Emily! We love chili too, and this is definitely an easy one!
What chili sauce do you recommend?? 🙂
Hi, Jessi! I usually use the Heinz chili sauce. 🙂
Ok great! Thank you!
I am curious to try recipes on your site. I like to cook but i have tried others recipe and alot seem to not taste as good as they say or maybe they leave out ingredients………i am trying aunt bees swedish meatballs and tuna casserole………..i will let you know,thx tom cook
Hi, Tom! I hope that you enjoy the recipes! Aunt Bee’s meatballs are a family favorite!
This is by far the best chili recipe I’ve ever made. I did include the seeds from the jalapeño, and added 1/4 teaspoon of red pepper flakes, because we like it spicy.
This will now be my go-to chili recipe! Thanks Blair!
Yay! Thank you, Renee. I’m so happy to hear that!