Cowboy Chili

This tasty cowboy chili combines ground beef, onions, bell pepper, kidney beans, pinto beans, and Rotel tomatoes in a well-seasoned broth with a touch of tomato paste.

You are going to love this thick and hearty chili. Serve it with sweet potato cornbread, corn muffins, or skillet cornbread.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Bell pepper: I prefer the flavor of green bell pepper, but you can use any color.
• Beans: You can use kidney beans, pinto beans, black beans, or ranch-style beans.
• Rotel tomatoes: Rotel now has fire-roasted tomatoes with green chiles. You can use them, regular, mild, or hot Rotel tomatoes.
• Beef broth: Use low-sodium beef broth.
• Smoked paprika: Don’t confuse this with sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a lot of flavor.
• Ground cayenne: This small amount will not add heat; it will just add flavor.

How To Make Cowboy Chili

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Brown the ground beef in a Dutch oven or large pot over medium heat.
2. About halfway through the browning process, add the onion and cook for 3-4 minutes. Add the green bell pepper and cook until the ground beef browns and the onion and green bell pepper are soft.
3. Reduce the heat to medium-low, then add the garlic.
4. Add the kidney beans, pinto beans, Rotel tomatoes, beef broth, tomato paste, chili powder, ground cumin, smoked paprika, dried marjoram, ground cayenne, and brown sugar. Stir to combine.
5. Simmer over low heat for about 45 minutes. A longer simmer time will yield richer and deeper flavors. Season with salt and black pepper to taste.

Preparation Tips

• This chili is mildly hot. If you want more heat, add jalapeno, adobo pepper, adobo sauce, or more cayenne pepper. For a milder chili, use diced tomatoes without green chiles and less ground cayenne pepper.
• If you want more vegetables, add sweet potato, corn, carrots, zucchini, or butternut squash.
• If the chilli becomes too thick, add a little more beef broth. Add about ¼ cup at a time until you reach the desired consistency.

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