pounds 80/20 ground beef medium onion, diced large green bell pepper, diced teaspoons minced garlic (15 ounce) can pinto beans, rinsed and drained (15 ounce) can dark red kidney beans, rinsed and drained (16-ounce) cans diced tomatoes (1.25 ounce) package chili seasoning mix tablespoon chili powder (14 ounce) cans beef broth Salt and pepper to taste
INGREDIENTS
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1
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 tablespoon of the grease from the pot.
2
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.
3
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.
4
Stir until everything is combined, then 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.
Yield
1 cup
calories
336 kcal per serving
FAT
14 g per serving
caRBS
35 g per serving