Cowboy Chili
- 15m Prep Time
- 1h 15mCook Time
- 1h Ready In
A hearty beef chili with pinto beans, bell peppers, and a blend of spices. Perfect for feeding a crowd after a long day of work. Serve with cornbread and your favorite toppings.
Ingredients
- 29.6 ml extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 medium red bell pepper diced
- 1 small green bell pepper diced
- Kosher salt and freshly ground black pepper
- 907 g ground beef
- 59.1 ml chili powder
- 4.93 ml ground cumin
- 4.93 ml ground coriander
- 4.93 ml smoked paprika
- 2.46 ml garlic powder
- 2.46 ml cayenne
- 2 can pinto beans rinsed and drained
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 237 ml water
- 237 ml shredded Monterey Jack or cheddar cheese
- 237 ml sour cream
- 118 ml chopped green or red onions
Nutrition (per serving, estimated)
Estimated based off 15 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 266 mg
- Iron: 6.58 mg
- Magnesium: 139 mg
- Phosphorus: 481 mg
- Potassium: 1368 mg
- Zinc: 6.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 907 g ground beef
- 59.1 ml chili powder
- 4.93 ml ground cumin
- 4.93 ml ground coriander
- 4.93 ml smoked paprika
- 2.46 ml garlic powder
- 2.46 ml cayenne
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 237 ml water
- 237 ml shredded Monterey Jack or cheddar cheese
- 237 ml sour cream
- 118 ml chopped green or red onions
Prepare
- 1 medium yellow onion, finely chopped
- Dice 1 medium red bell pepper
- Dice 1 small green bell pepper
- 2 can pinto beans, rinsed and drained
Let's Cook
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Step 1.
In a large heavy pot or Dutch oven over medium heat, warm the olive oil. Add the finely chopped yellow onion, diced red bell pepper, diced green bell pepper, and a pinch of salt. Cook, stirring, until the vegetables soften and start to brown, about 8 minutes.
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Step 2.
Increase the heat to medium-high. Add the ground beef and cook, stirring, until it is no longer pink, about 5 minutes.
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Step 3.
Add the chili powder, ground cumin, ground coriander, smoked paprika, garlic powder, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until well combined and fragrant, about 1 minute.
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Step 4.
Add the rinsed and drained pinto beans, crushed tomatoes, diced tomatoes with their juices, and water. Bring to a boil, then reduce the heat to low. Cook, stirring occasionally, until the chili is thick and rich, about 1 hour. If it gets too thick, add a little more water. Taste and adjust seasoning with more salt and pepper if desired.
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Step 5.
Serve bowlfuls of chili topped with shredded Monterey Jack or cheddar cheese, sour cream, and/or chopped green or red onions. Serve with Skillet Cornbread with Honey Butter on the side.