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Cowboy Chili Recipe

Cowboy Chili Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 488
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef (80/20)
  • 1 medium yellow onion, diced
  • 1 green bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup low-sodium beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 1 tbsp light brown sugar
  • Salt and freshly ground black pepper, to taste

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up, until no longer pink, about 6–8 minutes. Drain excess fat, leaving a tablespoon in the pot.
  2. Reduce heat to medium. Add the onion and bell pepper; cook until soft, about 5 minutes. Stir in garlic and tomato paste and cook 1 minute more.
  3. Stir in the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, and cayenne. Cook 30 seconds, then pour in the broth and scrape up any browned bits. Add the tomatoes, beans, and brown sugar. Bring to a simmer, then reduce heat to low, cover, and cook 25–30 minutes, stirring occasionally. Adjust salt to taste.
  4. Ladle the chili into bowls and garnish with cheese, sour cream, jalapeños, or cilantro as desired.

Notes

Chili tastes even better the next day; if you have time, let it rest 10 minutes off the heat before serving. For a thicker chili, mash a few beans against the side of the pot and stir them in during the last 5 minutes of cooking.