Cowboy Chili Recipe
This cowboy chili recipe is rich, smoky, and full of bold flavors. Perfect for a hearty meal, with or without beans. Easy step-by-step guide!
INGREDIENTS
For the Chili Base:
- 2 pounds beef chuck cubed (or ground beef)
- 1 tablespoon vegetable oil – For browning the meat.
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 2 tablespoons tomato paste – Adds depth and richness.
- 2 cups beef broth – Helps create a rich hearty base.
- 1 tablespoon Worcestershire sauce – Enhances umami flavor.
Spices & Seasonings:
- 2 tablespoons chili powder – The core chili spice.
- 1 teaspoon smoked paprika – Adds a deep smoky flavor.
- 1 teaspoon cumin – Provides warmth and earthiness.
- 1 teaspoon dried oregano – Brings balance to the spices.
- ½ teaspoon cayenne pepper – Adjust for spice level.
- Salt and black pepper to taste
Optional Add-Ins:
- 1 can 15 oz kidney beans, drained (for a bean version)
- 1 teaspoon cocoa powder adds depth and richness
- ½ teaspoon cinnamon for a unique smoky warmth
- 1 small can 4 oz diced green chilies (for extra heat)
INSTRUCTIONS
Brown the Meat
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
- Add the beef chunks (or ground beef) and sear until browned, about 4–5 minutes per side.
- Remove the meat and set aside.
Build the Flavor
- In the same pot, add onions and garlic. Sauté for 3–5 minutes until softened.
- Stir in chili powder, smoked paprika, cumin, oregano, and cayenne.
- Cook for 30 seconds to toast the spices and intensify their flavors.
Simmer the Chili
- Return the browned meat to the pot.
- Stir in crushed tomatoes, tomato paste, beef broth, and Worcestershire sauce.
- Bring to a gentle simmer, cover, and cook on low heat for 1.5–2 hours, stirring occasionally.
Taste and Adjust
- After simmering, taste the chili and adjust seasoning:
- Too thick? Add more broth.
- Too spicy? Stir in a teaspoon of honey or sugar to balance heat.
- Want more depth? Add cocoa powder or a splash of beer.
Serve and Enjoy
- Ladle into bowls and top with:
- Shredded cheese (cheddar, Monterey Jack)
- Sour cream or Greek yogurt
- Diced avocado or fresh cilantro
- Jalapeño slices for extra heat
- Best Served With: Cornbread, rice, tortilla chips, or warm flour tortillas.
NOTES
Pro Tips for the Best Cowboy Chili
- For thicker chili, stir in 1 tablespoon masa harina (corn flour) in the last 10 minutes.
- Slow Cooker Version: After browning the meat, transfer everything to a slow cooker and cook on low for 6–8 hours.
- For a smoky BBQ-style chili, stir in ½ teaspoon liquid smoke or chipotle in adobo.
- Make it ahead! Chili tastes even better the next day after the flavors develop.