This hearty cowboy chili is packed with bold flavors and chunky goodness! It’s made with tender beef, beans, tomatoes, and a kick of spices that warms you up from the inside.
Nothing beats a big bowl of this chili on a chilly day. I like to top mine with cheese and some crispy tortilla chips. It’s a crowd-pleaser and super easy to make too!
Key Ingredients & Substitutions
Ground Beef: I like using 80% lean beef for the balance of flavor and grease. You can also swap it for ground turkey or chicken if you prefer a leaner option, or even use a plant-based meat substitute for a vegetarian version.
Kidney Beans: These add richness and body to the chili. If you’re not a fan, black beans or pinto beans work great and bring their own unique flavor. Just ensure they’re drained and rinsed well to remove excess sodium.
Spices: The chili powder, cumin, and smoked paprika create big flavors. Feel free to play with these—add more chili powder for heat or even some oregano for a twist. If you like it smoky, consider adding a touch of liquid smoke.
Jalapeño: I often use fresh jalapeños for their kick! If you want less heat, remove the seeds. Alternatively, pickled jalapeños provide a tangy flavor without being too spicy.
How Do I Get My Chili to Have Deep Flavor?
Getting great flavor in your chili mainly comes from simmering and allowing the spices to mingle. Here are some tips:
- Cook your meat thoroughly and don’t rush the browning process—it adds depth.
- Let the onions soften well before adding other ingredients.
- Simmer uncovered for at least 30 minutes to thicken and deepen the flavors.
- Taste as you go! Adjust the spices and seasoning to your liking.
Taking these extra steps makes a big difference in achieving that rich chili taste everyone loves!
How to Make Cowboy Chili
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons vegetable oil
- 2 pounds ground beef (80% lean)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth (or water)
- 1 jalapeño, sliced (including seeds if you like heat)
For Serving:
- Shredded cheddar cheese, for garnish
- Fresh cilantro or parsley, for garnish
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 40-50 minutes to cook the chili. So, in total, you’re looking at approximately 1 hour. It’s a quick and easy meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large cast-iron skillet or a heavy pot over medium-high heat. Once the oil is hot, add the ground beef. Cook it for about 7-8 minutes until it’s nicely browned. Use a spoon to break it apart as it cooks. If there’s excess fat, feel free to drain it off.
2. Sauté the Vegetables:
Add the diced onion to the skillet with the browned beef. Sauté for about 4 minutes until the onion is softened and translucent. Then, stir in the minced garlic and cook for another minute until you can smell that delicious garlic aroma!
3. Mix in the Beans and Spices:
Now it’s time to add some heartiness to your chili! Stir in the rinsed kidney beans, diced tomatoes (with all their juice), and tomato sauce. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Give everything a good stir to combine all the flavors.
4. Add the Broth:
Pour the beef broth into the pot and stir once more. Bring the mixture to a simmer. This is where all those wonderful flavors come together!
5. Simmer it Down:
Reduce the heat to low and let the chili simmer uncovered for about 30-40 minutes. Stir it occasionally so it doesn’t stick to the bottom. As it cooks, you’ll see it thicken and the flavors will meld perfectly together!
6. Add Jalapeños and Serve:
In the last 5 minutes of cooking, add the sliced jalapeños on top to infuse some additional heat. Once it’s ready, serve up the chili hot. Sprinkle it with shredded cheddar cheese and garnish with fresh cilantro or parsley. For those who love a bit more spice, add extra jalapeño slices on top!
Enjoy your hearty, flavorful cowboy chili! Perfect for cold evenings and gatherings!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken are great substitutions for a leaner version of this cowboy chili. Just be sure to adjust the cooking time as poultry may cook a bit faster than beef.
What Can I Use Instead of Kidney Beans?
If kidney beans aren’t your favorite, you can easily substitute them with black beans, pinto beans, or even chickpeas. Just make sure to rinse and drain them before adding!
How Should I Store Leftover Chili?
Store any leftover chili in an airtight container in the fridge for up to 4 days. You can also freeze it! Just let it cool completely, then transfer to freezer bags, removing as much air as possible for best results. It’s great reheated!
Can I Make This Chili Vegetarian?
Yes! For a vegetarian version, replace the ground beef with a plant-based meat substitute or just use extra beans and vegetables. You can also add corn or bell peppers for added texture and flavor!
