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Square overhead shot of a bowl of cowboy chili.
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5 from 2 votes

Cowboy Chili

This old-fashioned cowboy chili comes together with everyday ingredients for a bold, hearty meal everyone loves. Freezer-friendly and easy to make ahead!
Course Dinner
Cuisine American
Keyword chili with beans, classic chili, cowboy chili recipe, easy chili recipe, hearty chili recipe, slow cooker cowboy chili
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 452kcal
Author Blair Lonergan

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.
    Browning ground beef for a pot of chili.

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.
    Sauteing vegetables with ground beef for chili.

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.
    Adding the spices to the pot of chili.

Combine and Simmer:

  • Add the diced tomatoes with their juices, tomato sauce, tomato paste, beef broth, and beans. Stir to combine.
    Stirring beans and remaining ingredients into a pot of cowboy chili.

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.
    Ladle in a pot of cowboy chili.

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.
    Horizontal overhead shot of a bowl of the best cowboy chili recipe with a side of toppings.

Video

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

Serving: 1/8 of the recipe | Calories: 452kcal | Carbohydrates: 41g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1061mg | Potassium: 1534mg | Fiber: 14g | Sugar: 10g | Vitamin A: 3269IU | Vitamin C: 38mg | Calcium: 134mg | Iron: 8mg