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Description
A hearty and flavorful cowboy chili recipe featuring tender beef, savory beans, and a blend of spices, perfect for a satisfying meal.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup beef broth
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced onions
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the crushed tomatoes, kidney beans, pinto beans, black beans, and diced green chilies to the pot.
- Stir in the chili powder, cumin, oregano, cayenne pepper (if using), salt, and black pepper.
- Pour in the beef broth and bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the chili simmer for at least 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute different types of beans based on your preference.
- This chili freezes well, making it great for meal prep.