Cowboy Chili Recipe

Picture this: a simmering pot of rich, hearty chili that fills your kitchen with the cozy aroma of cumin, garlic, and just a hint of smoky paprika. It’s the kind of dish that wraps you up like a toasty blanket on a chilly day, making you savor every comforting spoonful. Ready to make a chili that’ll warm your soul and tantalize your taste buds? Let’s dive into this mouthwatering creation!

My enthusiastic greeting goes out to other fans of Cowboy Chili! Few things, when prepared properly, can equal a deep dish of this lodge-style fare.

Chilis come in many forms and personalities. Some Texas versions skip the beans (yikes!), while others throw in so many ingredients that the kitchen sink might be in there somewhere.

Cowboy Chili settles on a straightforward formula: ground beef, tomatoes, and kidney beans. And, of course, spices.

Cowboy Chili Recipe Ingredients

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• Ground Beef: Provides protein and rich flavor.
• Ground Pork: Adds a juicy texture and umami.
• Onion: Offers sweetness and depth to the chili.
• Garlic: Boosts flavor with a pungent kick.
• Chili Powder: Key for heat and smoky notes.
• Cumin: Warm spice with earthy tones.
• Kidney Beans: High in fiber, supports heart health.
• Tomatoes: Adds acidity and balances the dish.
• Corn: Provides natural sweetness and crunch.
• Red Bell Pepper: Sweetness and color enhance presentation.

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Cowboy Chili Recipe Ingredient Quantities

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• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 lb ground pork
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 (15 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• Optional toppings: shredded cheese, chopped green onions, sour cream, jalapeño slices

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How to Make this Cowboy Chili Recipe

1. In a large pot or Dutch oven, pour in the vegetable oil. Place over medium heat. Add the chopped onion. Cook, stirring occasionally, until the onion is translucent—about 5 minutes. Stir in the minced garlic and cook for another minute.

2. Put the ground beef and ground pork into the pot. Break the meat up with a spoon as it cooks. Let it brown and look beautiful, about 7-10 minutes. If the meat is swimming in grease, drain some off.

3. Mix in the chili powder, cumin, paprika, oregano, cayenne, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

4. Stir in the drained kidney beans, diced tomatoes, and tomato paste so everything combines nicely with the meat and spices.

5. Add the beef broth and heat until boiling. When it reaches a boil, turn the heat down to low and allow it to simmer, uncovered, for about 30 minutes, stirring from time to time.

6. Incorporate the corn kernels and the diced red bell pepper into the pot, stirring them into the chili.

7. Keep on cooking for an additional 15-20 minutes, or until the chili has reached your desired thickness and is tender in all respects.

8. Season to taste, adding more salt or pepper as required to achieve your desired flavor balance.

9. When the chili is finished, take it off the heat and let it sit for a few minutes to cool down a bit. The flavors need to meld—it really is a necessary part of the process. If you like, you can use that time to get together toppings for the chili. Here are some ideas. You can get one; you can mix and match: cheese, onion, guacamole, sour cream, cilantro, corn chips, tortilla chips, or Fritos.

10. Serve the chili con carne caliente, and if you want, pile it high with garnishments such as shredded cheese, chopped green onions, sour cream, or (if you like it spicy) jalapeño slices. Then, dig in!

Cowboy Chili Recipe Equipment Needed

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Can opener
7. Ladle (for serving)

FAQ

• Q: Can I make this chili in advance?A: Yes, you can make Cowboy Chili a day in advance. Store it in the fridge, and the flavors will meld even better.
• Q: Can I substitute ground beef and pork with other meats?You can use ground turkey, chicken, or even plant-based meats for a vegetarian version.
• Q: How spicy is this recipe?A: The modest heat derives from the cayenne pepper, but you can suit your own taste by increasing or decreasing the amount.
• Q: Can I use fresh tomatoes instead of canned?A: Yes, fresh tomatoes can be used. To replace the canned version, you’ll need to use approximately 4 medium-sized, chopped tomatoes.
• Q: Is it possible to cook this in a slow cooker?A: Indeed, meats should be browned prior to adding any ingredients to the slow cooker. Once they are properly cooked, they are to be added alongside all other necessary components to the slow cooker. It is now that one must choose between having the dish cook on a low or high setting. This choice seemingly dictates how long the dish will take to reach a state of ready-to-eat-ness.
• Q: What can I serve with Cowboy Chili?A: This chili goes nicely with cornbread, tortilla chips, or a plain green salad on the side.
• Q: Can I freeze leftovers?A: Correct. Cowboy Chili freezes excellently. Store rendered chili in airtight containers, and it will remain safe for consumption for up to 3 months.

Cowboy Chili Recipe Substitutions and Variations

2 tablespoons of olive oil (rather than vegetable oil)
1 lb turkey (instead of ground pork)
1 tablespoon powder chipotle (instead of cayenne pepper)
Two (15-ounce) cans of black beans (instead of kidney beans)
Take 1 cup of chicken broth (not beef broth).

Pro Tips

1. Brown the Meat First To enhance the flavor, take extra care in browning the ground beef and pork thoroughly. Let them develop a nice crust before you drain any excess grease. This caramelization adds a depth to the chili that cannot be achieved by simply cooking through.

2. Bloom the Spices When you add the spices to the pot, let them cook in the oil and fat for a minute or two before adding the beans and tomatoes. This “blooms” the spices, intensifying their flavors and giving the chili a richer taste.

3. Use Homemade Beef Broth If you have the time, use homemade beef broth instead of store-bought. It adds a richer, more nuanced taste to the chili.

4. Let It Rest After cooking, let the chili sit off the heat for at least 15-20 minutes before serving. This resting time allows the flavors to meld together, resulting in a more cohesive and delicious dish.

5. Adjust Consistency with Cornmeal If your chili is too thin, you can thicken it by sprinkling a tablespoon or two of cornmeal into the pot. This not only thickens the chili but also adds a subtle depth of flavor.