Ingredients
Scale
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