Cowboy Chili
Cowboy chili is a rich and hearty meal made with ground beef, beans, vegetables, tomatoes and beef broth. Warm up with a bowl today!
I’m one of those people that could eat soup year round. However, after enduring one of the hottest summers on record in Mississippi, I eschewed anything soup related until the temperatures dropped at least into the mid-80’s. The day I made my mother-in-laws Cowboy Chili recipe, the temperature was in the low 70’s and a light drizzle had been falling off and on all day. Perfect!
Looking for more soup recipe ideas to warm you up on a cold day? Try this comforting Chicken Tortilla Soup or Cowboy Soup.
“Great chili. Made this last night and my whole family loved it. Kids went back for a third serving! Thanks for the idea!”
-Jeff
Recipe at a glance
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What is the difference between cowboy chili and regular chili?
What exactly does it take to make chili “cowboy chili?” The difference comes down to meat and beans. Cowboy chili calls for two pounds of ground beef instead of the standard one pound found in traditional chili. It also includes beans, making it a rich and hearty recipe that will not only warm you up but stick to your ribs.
Ingredients you will need
Hearty, bold, and packed with flavor, this Cowboy Chili is the ultimate comfort food. Cowboy Chili requires ten ingredients, which include:
See the recipe card for full information on ingredients and quantities.
- Ground Beef (80/20 blend): Adds rich flavor and hearty texture as the base of the chili.
- Onion & Green Bell Pepper: Classic aromatics that build depth and sweetness.
- Garlic: Brings a bold, savory kick to balance the spices.
- Pinto & Kidney Beans: Provide protein, fiber, and a creamy-meets-firm texture contrast.
- Diced Tomatoes: Add acidity and brightness while keeping the chili juicy.
- Chili Seasoning Mix & Chili Powder: Create that signature smoky, spicy chili flavor.
- Beef Broth: Infuses the chili with a savory, slow-cooked richness.
- Salt & Pepper: Simple but essential for balancing flavors.
Substitutions and variations
- Ground Beef (80/20 blend): Swap with ground turkey, chicken, or pork for a lighter option. For a vegetarian version, use lentils or a plant-based ground meat substitute.
- Onion & Green Bell Pepper: Use red or yellow bell peppers for a sweeter flavor, or add poblano peppers for a smoky twist.
- Garlic: Garlic powder can be used in a pinch (about ½ teaspoon per clove). Roasted garlic adds a milder, sweeter flavor.
- Pinto & Kidney Beans: Black beans, cannellini beans, or even chickpeas work well as alternatives. You can also go bean-free if preferred.
- Diced Tomatoes: Fire-roasted diced tomatoes give a smoky depth, or use two cups of fresh chopped tomatoes for one 14.5-ounce can of diced tomatoes.
- Chili Seasoning Mix & Chili Powder: Make your own blend with cumin, paprika, oregano, cayenne, and onion powder if you don’t have pre-mixed packets.
- Beef Broth: Chicken stock or vegetable broth works as a lighter substitute. For richer flavor, use bone broth.
- Salt & Pepper: Add a splash of soy sauce or Worcestershire sauce if you want to reduce salt.
Variations
- Spicy Cowboy Chili: Add diced jalapeños, chipotle peppers in adobo, or extra chili powder for more heat.
- Smoky Cowboy Chili: Stir in smoked paprika or a splash of liquid smoke for that campfire flavor.
- Vegetarian Cowboy Chili: Swap the ground beef for lentils, quinoa, or plant-based ground meat and use vegetable broth instead of beef broth.
- Bean-Free Chili: Skip the beans and add extra beef, mushrooms, or zucchini for a hearty low-carb version.
- Three-Meat Cowboy Chili: Mix ground beef with ground pork and chorizo for a bold, savory combination.
How to make cowboy chili
Step 1: In a large stock pot, cook the ground beef over medium heat until no longer pink, about eight minutes. Remove with a slotted spoon and set aside. Drain all but one tablespoon of the grease.
Step 2: Add the diced onion and bell pepper to the pot. Sauté until tender, 8–10 minutes. Stir in the minced garlic and cook for 30 seconds.
Step 3: Return the cooked beef to the pot.Add the pinto beans, kidney beans, diced tomatoes (with juice), chili seasoning mix, chili powder, and beef broth. Stir well.
Step 4: Bring the chili to a boil, then reduce heat to medium-low. Cover and simmer for 2 hours, stirring occasionally. Season with salt and pepper to taste. Serve hot with your favorite toppings.
Topping ideas
One of the best things about chili is your ability to make it your own with a variety of toppings. They sky is the limit here, but some of my family’s favorite toppings include:
- shredded cheddar cheese
- corn chips
- sour cream
- sliced green onions.
- sliced black olives
- diced purple onion
- freshly squeezed lime juice
- fresh or pickled jalapeños
- diced green chilis
- diced avocado
- crackers
- homemade skillet cornbread
- tater tots
- cilantro
- tortilla chips
- fresh garden salsa
- cotija cheese
Serving suggestions
Cowboy Chili is delicious on its own, but it’s also amazing served with Twice Baked Potatoes, over rice, or even over pasta for a hearty chili mac. Don’t forget a side of warm cornbread or buttermilk biscuits to soak up every last bite!
Storage, freezing and reheating instructions
Storage. Within two hours, allow leftover chili to cool, then transfer it to an airtight container and store in the refrigerator. Consume the chili within four days.
Freezing. This chili freezes well and is a great addition to your freezer for those busy days when you just don’t have time to cook. Transfer the chili to an airtight, freezer safe container. Be sure to leave a couple inches of room for expansion. You could also fill freezer bags ⅔ full. Remove as much air from the bags as possible and seal tightly. Freeze the bags flat. Once frozen, stack the backs for easy storage.
Reheating. Allow the chili to thaw completely. Transfer to a saucepan with a lid. Cover and reheat over medium low heat until the chili begins to bubble.
Cowboy Chili FAQ’s
Yes. Brown the ground beef using the SAUTE function. Strain the beef and set aside. Remove and discard any accumulated grease. Add the ground beef back to the Instant Pot along with all the remaining ingredients. Stir to combine and seal the lid. Select the MANUAL function and set the cook time for 40 minutes. Allow the pressure to release naturally.
Can I make Cowboy Chili in the slow cooker?
Yes. Brown the ground beef in a separate skillet. Strain the ground beef from the skillet and spoon it into the Crock Pot. Discard the grease. Add all the remaining ingredients and stir to combine. Cook on low for six hours or on high for four hours.
Can I used dried beans in Cowboy Chili?
If using dried beans, I recommend cooking them separately rather than cooking them in the chili. Acidic foods, such as tomatoes, prevent the beans from getting soft. Cook the beans according to the package directions before adding them to the chili.
Can I skip browning the ground beef when making Cowboy Chili?
I don’t recommend it. Not only does browning the ground beef add more flavor and better texture, it allows some of the fat the render off. Skipping this step could result in more liquid and grease in your chili.
Can I used a different type of ground beef besides 80/20?
I chose 80/20 ground chuck because the beef maintains its shape during the extended cooking time and it produces less grease. If you wanted to go leaner, I wouldn’t go more that 85/15. Very lean ground beef such as 90/10 will become dry and crumbly, while fattier ground beef like 73/27 seems to get mushy and render off a lot more grease.
Tried This Recipe? Let Me Know!
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If you made Cowboy Chili, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Cowboy Chili
Ingredients
- 2 pounds 80/20 ground beef
- 1 medium onion diced
- 1 large green bell pepper diced
- 2 teaspoons minced garlic
- 1 (15.5 ounce) can pinto beans, rinsed and drained
- 1 (15.5 ounce) can dark red kidney beans, rinsed and drained
- 3 (14.5-ounce) cans diced tomatoes
- 1 (1.25 ounce) package chili seasoning mix
- 2 tablespoons chili powder
- 2 (14.4 ounce) cans beef broth
- Salt and pepper to taste
Instructions
- Add the ground beef to the stock pot and cook over medium heat until no longer pink, about eight minutes. Strain the beef from the pot with a slotted spoon and set aside. Drain all but about one tablespoons of the grease from the pot.
- Add the diced onion and green bell pepper. Sauté the vegetables until they are tender, about 8-10 minutes.
- Add the minced garlic and sauté for another 30 seconds.
- Return the ground beef to the pot.
- Add the pinto beans, kidney beans, diced tomatoes with their juice, the chili seasoning mix, chili powder and beef broth.
- Stir until everything is combined, the bring the broth to a boil.
- Cover the pot and reduce the heat to medium low. Simmer the chili for two hours, stirring occasionally.
- Season with salt and pepper to your preference.
- Serve Cowboy Chili hot with your choice of toppings.
Video
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
- Want it smokier? Stir in a teaspoon of smoked paprika.
- This chili freezes beautifully—store in an airtight container for up to 3 months.
Rich and Hardy always had an extra can of pinto beans just to give an extra flavor more protein I always had just a little bit more smoked paprika in this fiery tomatoes roasted tomatoes garlic in it it’s in a nice richer taste it’s just cook two hours I usually send her mine on a low heat for almost three and a half hours shut it off let it rest for 2 hours turn it back on warming up and served a nice Hardy bowl because it gives the chances for the spices to activate and really be more heartier of chili hope you enjoy my name is chef John logston
I’m so glad you and your family enjoyed the recipe, Jeff! Thank you for coming back and leaving a review.
Great chili. Made this last night and my whole family loved it. Kids went back for a third serving! Thanks for the idea!
I used discount stew beef in small cubes,or steak if discounted.
Have you priced the cost of beef lately??
Ground beef? Doesn’t anybody use good quality beef cut into small bite sized cubes when making chilli?