Description
Hearty and flavorful Cowboy Chili packed with ground beef, beans, tomatoes, and a perfect blend of spices. This comforting chili simmers slowly to develop deep, rich flavors, making it an ideal meal for a cozy night or casual get-togethers. Easy to prepare and satisfying, it serves as a classic American dish full of protein and fiber.
Ingredients
Scale
Meat and Beans
- 1 lb ground beef (80/20)
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) black beans, rinsed
Vegetables
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, chopped
- 1 cup bell peppers, chopped (red or green)
- 3 cloves garlic, minced
Spices and Broth
- 2 tsp ground cumin
- 2 tbsp chili powder (adjust to taste)
- 2 cups low-sodium beef broth
Instructions
- Brown the beef: In a large pot over medium heat, brown the ground beef for about five minutes until fully cooked. Drain any excess grease to keep the chili from becoming too oily.
- Sauté vegetables: Add the chopped onions and bell peppers to the pot with the beef. Cook for about five minutes until the vegetables soften. Then stir in the minced garlic and cook until fragrant, about one minute.
- Add spices: Sprinkle the ground cumin and chili powder over the mixture. Stir thoroughly to combine and let it cook for two minutes to toast the spices and enhance their flavors.
- Combine tomatoes and beans: Pour in the crushed tomatoes and add the rinsed kidney and black beans. Stir everything together until well mixed.
- Add broth and boil: Pour in the 2 cups of low-sodium beef broth. Bring the chili to a gentle boil over medium heat.
- Simmer to develop flavors: Reduce the heat to low, partially cover the pot, and let the chili simmer gently for at least thirty minutes. Stir occasionally to prevent sticking and help flavors meld.
Notes
- Adjust chili powder according to your desired spice level.
- For a thicker chili, simmer uncovered for part of the time.
- Serve with shredded cheese, sour cream, or chopped green onions for extra flavor.
- Can be made ahead and tastes better the next day.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
