Ingredients
Scale
- 1 lb ground beef (or turkey for a lighter version)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or vegetable broth for a lighter version)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (adds a smoky depth)
- 1/2 tsp ground cayenne pepper (adjust to your preferred spice level)
- Salt and pepper, to taste
- 1 tbsp olive oil (for sautéing)
- Optional toppings: shredded cheese, sour cream, chopped cilantro, green onions
Instructions
- Sauté the Vegetables
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add your diced onions and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are soft and the onions are translucent. The smell is already starting to fill the kitchen, right? Add the minced garlic and cook for another minute. You want the garlic to become fragrant but not burnt. - Brown the Meat
Add the ground beef to the pot. Break it up with a wooden spoon or spatula as it cooks. Brown the meat for about 7-10 minutes, stirring occasionally, until it’s fully cooked and no longer pink. If there’s any excess fat in the pot, feel free to drain it, but I usually leave a little to help add flavor. - Add the Spices
It’s time to spice things up! Sprinkle in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir everything together, allowing the spices to toast for a minute or so. This helps bring out their full flavor and adds that smoky, spicy depth that makes this chili so delicious. - Add the Tomatoes and Beans
Stir in the diced tomatoes (with their juices) and tomato paste. The tomato paste will help thicken the chili, creating that perfect texture. Next, add all three types of beans—kidney beans, black beans, and pinto beans. Don’t forget to rinse them well to remove any excess sodium or canning liquid. - Pour in the Broth
Add the beef broth (or vegetable broth if you prefer). Stir everything together to combine. The broth helps create a rich, flavorful base for the chili, while also giving it the perfect amount of liquid. - Simmer and Let the Flavors Meld
Bring the chili to a simmer, then reduce the heat to low. Let it cook uncovered for about 45 minutes, stirring occasionally. This will allow all the flavors to meld together, creating a rich, hearty chili. If the chili gets too thick, you can always add a little extra broth or water to reach your desired consistency. - Taste and Adjust
After 45 minutes, taste the chili and adjust the seasoning. Do you want it spicier? Add a pinch of cayenne or some hot sauce. Need more salt? Add a little more to balance the flavors. - Serve and Enjoy!
Once your chili has thickened and the flavors are perfectly balanced, it’s time to serve! Ladle it into bowls and top with your favorite garnishes, like shredded cheese, sour cream, cilantro, or green onions. Grab a spoon and dig in—your Cowboy Chili is ready to be devoured!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 6g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g