Introduction
There’s something incredibly comforting about a big bowl of chili on a chilly day. The kind of dish that fills your home with savory aromas, making your mouth water before it even hits the table. Cowboy chili is just that: hearty, warming, and packed with layers of flavors. This recipe is perfect for family dinners, weekend gatherings, or when you just need a big bowl of comfort food to cozy up with.
I first discovered cowboy chili when a friend invited me to a BBQ party a few years ago. She served it alongside cornbread, and I was hooked from the first spoonful. What makes this chili stand out is the combination of beef, bacon, beans, and a blend of smoky spices. It’s not just your average chili—it’s rich, flavorful, and has that perfect balance of spicy and smoky, with a satisfying meaty base. Over time, I’ve made this recipe my own, adding a few twists to make it even more delicious.
What I love most about this cowboy chili is how easy it is to make. Even though it’s packed with flavor, the prep time is minimal, and it comes together in about an hour. Whether you’re hosting a family gathering or just enjoying a quiet night in, this chili is sure to be a crowd-pleaser. Pair it with some fresh cornbread or a side of tortilla chips, and you’ve got yourself a meal that everyone will love!
Why You’ll Love This Recipe
Let me tell you why this cowboy chili will quickly become one of your favorite recipes:
- Packed with Flavor: The combination of ground beef, bacon, and beans gives this chili a rich, hearty flavor that will leave you craving more. The blend of spices—including chili powder, cumin, and smoked paprika—creates that perfect balance of smokiness and heat.
- Perfect for a Crowd: Whether you’re feeding a hungry family or hosting a gathering, this chili is a great option. It’s easy to make in large batches, and it gets even better the next day.
- Customizable: The beauty of chili is that you can easily tweak it to suit your taste. Want it spicier? Add more chili powder or a few jalapeños. Prefer it without beans? No problem, just leave them out.
- Hearty and Filling: The beef, bacon, and beans come together to create a filling dish that will keep you satisfied for hours. Plus, the addition of cornmeal gives it a comforting, slightly chunky texture.
Cowboy chili is one of those recipes that never disappoints. It’s perfect for a cozy night at home, a backyard BBQ, or even tailgating with friends. The best part? It’s so easy to make, and you can make it your own with just a few simple adjustments.
Preparation Time and Servings
- Total Time: 1 hour (15 minutes prep, 45 minutes cooking)
- Servings: This recipe makes about 6-8 servings.
Nutrition Facts (per serving):
- Calories: 450
- Protein: 30g
- Carbs: 35g
- Fat: 22g
- Fiber: 10g
Ingredients
Here’s what you’ll need for the best cowboy chili you’ve ever tasted:
- 1 lb ground beef (preferably lean, but you can use a fattier cut for extra flavor): The heart of your chili, offering a savory base.
- 4 slices bacon (chopped): For that smoky, savory flavor that adds richness to the dish.
- 1 medium onion (diced): Adds sweetness and depth to the chili.
- 1 bell pepper (diced): I like using red or green, but feel free to mix it up with yellow or orange.
- 3 cloves garlic (minced): A must for a punch of savory flavor.
- 2 cups beef broth: Adds the perfect amount of liquid for a thick, hearty chili.
- 1 can (15 oz) diced tomatoes: For that juicy, tangy base.
- 1 can (15 oz) kidney beans (drained and rinsed): Adds fiber and texture to the chili.
- 1 can (15 oz) black beans (drained and rinsed): Another great source of fiber and a contrasting texture.
- 2 tablespoons chili powder: A must for that classic chili flavor.
- 1 tablespoon cumin: Adds warmth and a slightly earthy flavor.
- 1 tablespoon smoked paprika: This gives the chili a smoky depth that’s irresistible.
- 1 teaspoon cayenne pepper: Adjust this to your preferred spice level.
- 1 tablespoon brown sugar: To balance out the heat and acidity with a touch of sweetness.
- 1/4 cup cornmeal: For a slightly thicker chili and added texture.
- Salt and pepper (to taste): For seasoning.
Step-by-Step Instructions
Here’s how to make this cowboy chili step by step:
- Cook the Bacon
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Once the bacon is crispy, remove it from the pot and set it aside on a paper towel-lined plate to drain. - Brown the Ground Beef
In the same pot with the bacon grease (don’t drain it—this adds flavor!), add the ground beef. Use a spatula to break it apart and cook until it’s browned, about 5-7 minutes. Make sure to stir occasionally so it cooks evenly. Once browned, remove any excess grease if necessary. - Sauté the Vegetables
Add the diced onion, bell pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. The onion should be translucent and fragrant by the end of this step. - Add the Tomatoes and Beans
Add the can of diced tomatoes (with juices), kidney beans, and black beans to the pot. Stir everything together so the flavors begin to meld. - Add the Broth and Spices
Pour in the beef broth and add the chili powder, cumin, smoked paprika, cayenne pepper, brown sugar, and a pinch of salt and pepper. Stir until the spices are well incorporated into the chili. - Simmer the Chili
Bring the mixture to a simmer over medium heat. Reduce the heat to low and let the chili cook for 30 minutes, stirring occasionally. This allows the flavors to come together and the chili to thicken up. - Add the Cornmeal
To give the chili a slightly thicker texture and a bit of a cornmeal flavor, stir in the cornmeal and let it cook for an additional 5-10 minutes, until the chili reaches your desired consistency. - Taste and Adjust
Taste the chili and adjust the seasoning as needed. If you like it spicier, add more cayenne or chili powder. If you want it sweeter, add a little more brown sugar. - Serve and Enjoy
Once the chili has thickened and the flavors are balanced, it’s time to serve! Top with a sprinkle of shredded cheddar cheese, a dollop of sour cream, or fresh cilantro if desired.
How to Serve
Here are a few ways to serve your cowboy chili:
- Over Rice: Spoon it over a bowl of fluffy rice for a hearty, filling meal.
- With Cornbread: Nothing beats chili and cornbread. The sweet and savory combo is perfection.
- With Tortilla Chips: Serve with crispy tortilla chips for an added crunch.
- As a Chili Dog: For a fun twist, pile it on top of grilled hot dogs and sprinkle with cheese.
- Garnish: Top with a dollop of sour cream, shredded cheese, or sliced jalapeños for an extra kick.
Additional Tips
Here are a few extra tips to make sure your cowboy chili turns out perfect every time:
- Brown the Beef Well: Make sure to cook the beef until it’s browned and caramelized before adding the spices and liquid. This helps build a deeper flavor base.
- Use Fresh Spices: Fresh spices make all the difference. If your chili powder or cumin is old, you might not get the bold, vibrant flavors you’re looking for.
- Don’t Rush the Simmer: Allow the chili to simmer for at least 30 minutes to allow the flavors to develop. The longer you let it simmer, the more intense the flavor will be.
- Adjust the Consistency: If you find your chili is too thick, add more broth. If it’s too thin, you can add a bit more cornmeal or let it cook uncovered for a bit longer.
- Reheat the Next Day: Like most chili recipes, cowboy chili tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Recipe Variations
Want to switch things up? Here are a few variations to try:
- Vegetarian Option: Swap out the beef for a mix of kidney beans, black beans, and lentils. You’ll still get a hearty, satisfying chili without the meat.
- Spicy Version: For an extra kick, add some diced jalapeños or a few dashes of hot sauce. You can also substitute the regular chili powder with chipotle chili powder for a smoky heat.
- Add More Vegetables: If you want to sneak in more veggies, try adding diced zucchini, carrots, or even some sweet potato cubes to the chili.
- Slow Cooker Method: To make this chili in the slow cooker, brown the beef and bacon in a skillet, then transfer everything to the slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or high for 3-4 hours.
Frequently Asked Questions (FAQ)
1. Can I make cowboy chili ahead of time?
Yes! Cowboy chili actually tastes even better the next day because the flavors have had time to meld. You can make it up to 3 days in advance and store it in an airtight container in the fridge. To reheat, simply warm it up on the stove over low heat, adding a little extra broth if it’s too thick.
2. Can I freeze cowboy chili?
Absolutely! Cowboy chili freezes well. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It will keep for up to 3 months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge and reheat it on the stove. You might need to add a splash of broth to bring back the right consistency.
3. Can I make this chili without beans?
Yes! If you prefer a bean-free chili, simply omit the beans from the recipe. You can replace them with extra ground beef, or even add some extra vegetables like bell peppers, zucchini, or corn to maintain a hearty texture.
Print
Cowboy Chili
- Total Time: 1 hour
Ingredients
Here’s what you’ll need for the best cowboy chili you’ve ever tasted:
- 1 lb ground beef (preferably lean, but you can use a fattier cut for extra flavor): The heart of your chili, offering a savory base.
- 4 slices bacon (chopped): For that smoky, savory flavor that adds richness to the dish.
- 1 medium onion (diced): Adds sweetness and depth to the chili.
- 1 bell pepper (diced): I like using red or green, but feel free to mix it up with yellow or orange.
- 3 cloves garlic (minced): A must for a punch of savory flavor.
- 2 cups beef broth: Adds the perfect amount of liquid for a thick, hearty chili.
- 1 can (15 oz) diced tomatoes: For that juicy, tangy base.
- 1 can (15 oz) kidney beans (drained and rinsed): Adds fiber and texture to the chili.
- 1 can (15 oz) black beans (drained and rinsed): Another great source of fiber and a contrasting texture.
- 2 tablespoons chili powder: A must for that classic chili flavor.
- 1 tablespoon cumin: Adds warmth and a slightly earthy flavor.
- 1 tablespoon smoked paprika: This gives the chili a smoky depth that’s irresistible.
- 1 teaspoon cayenne pepper: Adjust this to your preferred spice level.
- 1 tablespoon brown sugar: To balance out the heat and acidity with a touch of sweetness.
- 1/4 cup cornmeal: For a slightly thicker chili and added texture.
- Salt and pepper (to taste): For seasoning.
Instructions
- Cook the Bacon
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Once the bacon is crispy, remove it from the pot and set it aside on a paper towel-lined plate to drain. - Brown the Ground Beef
In the same pot with the bacon grease (don’t drain it—this adds flavor!), add the ground beef. Use a spatula to break it apart and cook until it’s browned, about 5-7 minutes. Make sure to stir occasionally so it cooks evenly. Once browned, remove any excess grease if necessary. - Sauté the Vegetables
Add the diced onion, bell pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. The onion should be translucent and fragrant by the end of this step. - Add the Tomatoes and Beans
Add the can of diced tomatoes (with juices), kidney beans, and black beans to the pot. Stir everything together so the flavors begin to meld. - Add the Broth and Spices
Pour in the beef broth and add the chili powder, cumin, smoked paprika, cayenne pepper, brown sugar, and a pinch of salt and pepper. Stir until the spices are well incorporated into the chili. - Simmer the Chili
Bring the mixture to a simmer over medium heat. Reduce the heat to low and let the chili cook for 30 minutes, stirring occasionally. This allows the flavors to come together and the chili to thicken up. - Add the Cornmeal
To give the chili a slightly thicker texture and a bit of a cornmeal flavor, stir in the cornmeal and let it cook for an additional 5-10 minutes, until the chili reaches your desired consistency. - Taste and Adjust
Taste the chili and adjust the seasoning as needed. If you like it spicier, add more cayenne or chili powder. If you want it sweeter, add a little more brown sugar. - Serve and Enjoy
Once the chili has thickened and the flavors are balanced, it’s time to serve! Top with a sprinkle of shredded cheddar cheese, a dollop of sour cream, or fresh cilantro if desired.
Nutrition
- Serving Size: 8
- Calories: 450
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
Conclusion
Cowboy chili is a crowd-pleaser that’s perfect for any occasion. Whether you’re hosting a family dinner or just craving something comforting and hearty, this chili hits the spot every time. With its rich, smoky flavor, tender beef, and hearty beans, it’s the perfect balance of savory, spicy, and satisfying. Plus, it’s easy to customize to suit your taste. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a big bowl of cowboy chili that’s sure to warm you up from the inside out. Happy cooking!
