There’s something about cold weather that makes me crave a hearty, comforting bowl of chili.

This Cowboy Chili is a nod to traditional recipes handed down through generations, loaded with bold flavors, tender ground beef, and hearty beans.

Perfect for gatherings or a cozy meal at home, it’s a dish that will warm you from the inside out.

Cowboy Chili is a rustic, one-pot dish that combines ground beef, kidney beans, tomatoes, and bold spices for a comforting and flavorful meal.

It’s simple to prepare and can be adapted with different types of meat or beans.

Serve it with cornbread or crackers for the ultimate cowboy-style comfort food.

Authentic Cowboy Chili

Recipe by JoanneCourse: MainDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

300

kcal

Ingredients

  • For the Chili:
  • 2 pounds ground beef (80/20 blend)

  • 2 medium onions, diced

  • 2 cans (10 oz each) diced tomatoes with green chilies (e.g., Rotel), drained

  • 1 can (15 oz) tomato sauce

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 cup water

  • 2 teaspoons chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/4 cup chipotle relish or 1 tablespoon chipotle peppers in adobo sauce (optional for extra smokiness)

  • For Serving:
  • Grated cheddar cheese

  • Sour cream

  • Chopped green onions

  • Cornbread or crackers

Directions

  • Step 1: Prepare the Ingredients
  • Dice the onions and drain the cans of diced tomatoes and kidney beans.
  • Step 2: Brown the Meat and Onions
  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the ground beef and cook until it begins to brown, breaking it into small pieces.
  • Add the diced onions and continue cooking until the onions are translucent and the beef is fully browned.
  • Step 3: Add the Tomatoes and Beans
  • Stir in the diced tomatoes with green chilies, tomato sauce, kidney beans, and water.
  • Step 4: Season the Chili
  • Add chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt.
  • If desired, stir in chipotle relish or adobo sauce for extra flavor.
  • Step 5: Simmer
  • Bring the mixture to a gentle boil, then reduce the heat to low.
  • Cover the pot and let the chili simmer for 40–45 minutes, stirring occasionally to prevent sticking.
  • Step 6: Serve
  • Ladle the chili into bowls and top with grated cheese, sour cream, and green onions.
  • Serve with cornbread or crackers on the side.

Recipe Video

Notes

  • Meat Variations: This chili can be made with ground pork, turkey, or venison for a unique twist.
  • Beans or No Beans: Feel free to skip the beans for a traditional meat-only chili.
  • Spice Level: Adjust the chili powder and chipotle relish to suit your heat preference.

Storage and Reheating

Storage: Transfer leftover chili to an airtight container and refrigerate for up to 4 days.

Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until warmed through.

Freezing: Freeze chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.