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.

Course dnner, lunch

Cuisine American, Southern

Keyword cowboy chili recipe, how to make cowboy chili, Texas cowboy chili recipe, what is cowboy chili

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 431kcal

Author Beth Pierce

Ingredients

2 lbs ground beef
1 medium yellow onion, finely chopped
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 (16-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can pinto beans, rinsed and drained
2 (10-ounce) cans Rotel tomatoes with green chiles
2 cups low-sodium beef broth
2 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried marjoram
⅛ teaspoon ground cayenne pepper
1 tablespoon brown sugar
salt to taste
freshly ground black pepper

Instructions

Brown the ground beef in a Dutch oven or large pot over medium heat.
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.
Reduce the heat to medium-low, then add the garlic. Stir and cook for 1 minute.
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.
Simmer over low heat for at least 45 minutes. A longer simmer time will yield richer and deeper flavors. Season with salt and black pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator.
Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition